Ember & Oak is a small neighborhood kitchen focused on breakfast, weekend brunch, and seasonal dinner. We source from regional producers whenever the season allows, and we keep the menu small enough to care about every plate.

Breakfast stays on the menu until early afternoon. After that, the kitchen shifts to shareable plates, soups, and rotating mains built around produce, grain, and local protein.

The coffee program is simple by design: a small espresso bar, pour-over, and cold brew brewed in-house. If you like filters and low-acidity roasts, that’s our default.

From the menu

• Porridge & roasted fruit — oats, seasonal compote, toasted seeds, cream 12
• Eggs on sourdough — wood- fired eggs, cultured butter, greens 14
• Braised bean plate — shareable starter with warm bread and pickles 13
• Rotating grain bowl — changes weekly, built around produce and leftover bread 15
• Cold brew float — house cold brew + one scoop vanilla bean 8

why regulars come back

• Same-day prep for bread, pastries, and sauces.
• Menu changes with the season, not the trend cycle.
• Quiet interior for working, reading, or slow conversation.

What to expect

Counter service, fresh-baked goods, rotating weekly specials, and a small curated drinks list. Reservations are not required, but groups of five or more should call ahead so we can plan seating.