Cooked over open flame.
No gas, no electricity in the kitchen — every dish at Ember & Salt passes through live fire, oak smoke, and hot coals before it reaches you.
One heat source. Total control.
Everything that leaves our kitchen has touched the same 900°C bed of oak and almond wood coals — pulled close for a hard sear, pushed to the edges to render slow and low. It's the oldest way to cook, and still the one that rewards patience over shortcuts.
Our menu changes weekly with what the coals, the farms, and the tide bring in.
This Week on the Hearth
The Coal-Fired Constants
Three dishes that never leave the menu — the reason regulars keep a standing reservation.
Whole Fired Trout
Stuffed with charred lemon and bay, finished tableside over embers.
Bone-In Ribeye
42-day aged, seared direct on coal, rested on the bone, cracked pepper.
Smoked Squash Flame
Whole roasted delicata, burnt honey, smoked ricotta, sage ash.
Book your table before the coals cool.
Walk-ins welcome at the counter. For parties of 4 or more, reservations open 30 days out.
Reserve a Table