Ember & Oak
Low and slow over white oak, since the first fire.
Our story
Fire first. Everything else follows.
We light the pit before the sun is up and let white oak do the slow work. Brisket goes on at dawn, ribs by midmorning, and nothing comes off until it is ready.
The menu is short on purpose. We cook what we can cook well, slice it to order on pink butcher paper, and when it is gone, it is gone.
What people come back for
Off the pit
Prime brisket
$28Salt and pepper only, smoked fourteen hours over white oak. Sliced to order from the lean or the fatty end, your call.
St. Louis ribs
$26A half rack with a sweet rub and a vinegar mop, cooked until it bends but does not fall apart.
Mac and cheese
$7Elbow pasta baked with three cheeses and a crisp breadcrumb top.
Beef short rib
$42One big bone, a thick black bark and meat you can cut with a fork. Limited each day, so come early.
Today's board
A taste of the menu
Starters
Something to pick at while the pit does its work.
Burnt ends
$14Brisket point cubed, glazed in its own drippings and a little sorghum, then back on the smoke until the edges crackle.
Smoked wings
$13Six wings rubbed with brown sugar and chile, smoked, then charred over the fire. Comes with buttermilk ranch.
Pimento cheese
$9Sharp cheddar, roasted peppers and a pinch of cayenne, served with saltines and pickled okra.
From the Grill
Smoked over white oak for as long as it takes.
Prime brisket
$28Salt and pepper only, smoked fourteen hours over white oak. Sliced to order from the lean or the fatty end, your call.
St. Louis ribs
$26A half rack with a sweet rub and a vinegar mop, cooked until it bends but does not fall apart.
Beef short rib
$42One big bone, a thick black bark and meat you can cut with a fork. Limited each day, so come early.
Come by
Hours and location
- Monday
- Closed
- Tuesday
- 4 pm – 10 pm
- Wednesday
- 4 pm – 10 pm
- Thursday
- 4 pm – 10 pm
- Friday
- 12 pm – 12:30 am
- Saturday
- 12 pm – 12:30 am
- Sunday
- 12 pm – 8 pm
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Save a seat by the fire.
Walk-ins are always welcome. For groups or busy weekend nights, book ahead.
Reserve a table