About us
A small smokehouse with one pit, one long counter and a habit of selling out.
Ember & Oak started with a secondhand smoker in a backyard and a lot of ruined briskets. Eventually they stopped being ruined.
Today the pit runs every day we are open. We buy whole cuts from farms we know, season them simply, and cook them low and slow over seasoned white oak. Sides are made in small batches through the day so nothing sits.
There is no rush here. Pull up a chair at a long table, share a tray with whoever sits next to you, and stay as long as you like.
What we hold to
- Wood, not gas
- Every cut is cooked over split white oak. It takes longer, and it tastes like it.
- Sliced to order
- Meat is cut when you order it, never before, so it reaches the paper warm and juicy.
- Gone when it's gone
- We cook a set amount each day. When the board says sold out, we mean it.