An intimate dining experience crafted from the finest seasonal ingredients, where each plate tells a story of passion, precision, and place.
Ember & Oak was founded in 2008 with a singular belief: that great food doesn't need to shout. It needs only to speak the truth — of its origin, its season, and the hands that shaped it.
Chef Marcus Elliot trained in Lyon before returning to New York with a vision of wood-fire cooking elevated to a meditative art form. Every dish begins at the hearth: live-fire grill, oak-smoked ovens, and a wood-burning rotisserie that define our kitchen's soul.
Today, Ember & Oak holds two Michelin stars and continues to earn its place among New York's most enduring fine-dining institutions — not through spectacle, but through quiet excellence.
Every aspect of your visit at Ember & Oak is designed with intentional care — from the curated playlist that evolves through the evening to the way candlelight falls across hand-thrown ceramic plates.
Watch our chefs work the oak grill through an open kitchen window — fire is the soul of every dish.
Our sommelier curates pairings from 400+ labels spanning 18 countries for every tasting menu.
98% of ingredients are sourced within 200 miles — from partner farms, foraged forests, and local waters.
Thursday through Saturday evenings feature live jazz duo performances from 7pm onwards.
Seven courses. No choices. Complete trust in the kitchen. Our flagship tasting menu changes weekly with the market — a different journey every time you sit with us.
Our dining rooms are designed as extensions of the natural world — raw materials, warm light, and considered quietude.
Trained at Paul Bocuse in Lyon and L'Atelier de Joël Robuchon in Paris. Marcus returned to New York to open Ember & Oak in 2008, earning a second Michelin star in 2014.
Born in Kyoto, trained in Paris under Pierre Hermé. Simone brings a Japanese sensibility for restraint and precision to European pastry traditions — results that are quietly extraordinary.
Diego leads daily kitchen operations with a background spanning restaurants in Buenos Aires, San Sebastián, and Copenhagen. His focus on fermentation and preservation shapes our charcuterie program.
"The tasting menu was one of the finest meals I've had anywhere in the world. Every course felt like a personal letter from the kitchen — intimate, considered, and alive."
"We celebrated our anniversary here and were treated like family. The côte de boeuf was transcendent — and the sommelier's pairing was nothing short of inspired."
"Ember & Oak manages something rare: serious cooking that never takes itself too seriously. The room breathes, the service is warm, and the food is exceptional."
We welcome guests for dinner nightly and for weekend lunch. For parties of eight or more, private dining rooms are available upon request.
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