A neighborhood restaurant where the fire does the talking. Every plate starts with what's ripe, what's local, and what tastes like it belongs over open flame.
We built Ember & Oak around a single conviction: the best meals come from the simplest ideas. A custom-built wood-fired hearth sits at the center of our kitchen, and everything we cook passes through it — seared, smoked, roasted, or kissed by the flame.
Our menu changes with the seasons, guided by what our local farms and ranchers bring through the back door each week. We don't chase trends. We cook honest food, pour thoughtful wine, and hope you stay a little longer than you planned.
Marco grew up cooking at his grandmother's wood stove in Oaxaca, then trained in San Francisco at Quince and Saison before returning home. His pairing of Mexican techniques with California ingredients is what makes Ember & Oak quietly unlike anywhere else in the North Bay.
Beverage director Jen Park leans on small Sonoma producers — Marietta, Fort Ross, Ridge — and pours a wine list that won't condescend or rip you off.
The kind of restaurant that makes you feel like you've discovered something special — and you'll want to keep it to yourself.