Cooked over oak. Grown within 60 miles.
A neighborhood restaurant built around a 14-foot hearth and the farmers who fill our walk-in every morning.
Chef Daniel Ruiz
Daniel grew up cooking with his grandmother over a wood stove in Puebla, then spent twelve years in New York kitchens, most recently as chef de cuisine at a celebrated live-fire restaurant in the West Village.
He opened Ember & Oak in 2019 with a simple idea: build a kitchen around fire, buy from people you know, and cook food you want to eat on a Tuesday.
“Fire is the oldest ingredient. Everything else we buy from friends.”
Our farms
About 80% of our produce comes from within 60 miles. These are a few of the families we buy from every week.
- Heirloom vegetables from a family farm in Hunterdon County
- Pasture-raised chicken and pork from Warren County
- Barnegat Bay oysters and Cape May scallops
- Stone-ground flour from a mill in Lancaster County
- Seasonal fruit from orchards in Gloucester County
Recognition
“The ribeye alone is worth crossing the river for, but it's the vegetables that will bring you back.”
“A neighborhood restaurant with big-city technique and none of the attitude.”
“Some of the best live-fire cooking in the state.”
Join the team
We are always looking for cooks, servers and bartenders who love hospitality. Competitive pay, health benefits after 60 days, and family meal every shift.
Your table is waiting
Reservations open 30 days in advance. Walk-ins welcome at the bar.