Wood-fired favorites, fresh ingredients, and a welcoming table for every occasion.
4.8 OUT OF 5 BASED ON 1357 REVIEWS
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Thick-cut fries with parmesan, herbs, and house dipping sauce — double-fried until golden and crisp, then tossed with flaky sea salt the moment they leave the fryer.
Signature maki, nigiri, and sashimi with soy and wasabi — hand-rolled to order by our sushi chef with seasoned rice and the day's freshest catch.
Assorted nigiri, maki, and sashimi with wasabi and ginger — a chef's selection of the day's best fish, beautifully arranged and made for sharing.
San Marzano tomatoes, mozzarella, basil, and extra virgin oil — stretched by hand from 48-hour fermented dough and blistered in our wood-fired oven.
Pan-seared salmon, mixed greens, avocado, and lemon vinaigrette — a crisp-skinned fillet over seasonal leaves, finished with toasted seeds and fresh herbs.
Grass-fed beef, cheddar, lettuce, tomato, and house aioli — seared over oak embers and stacked on a toasted brioche bun baked fresh every morning.
Grass-fed beef, cheddar, lettuce, tomato, and house aioli — seared over oak embers and stacked on a toasted brioche bun baked fresh every morning.
Golden skin-on fries, crisp outside and fluffy inside — hand-cut from fresh potatoes every morning, double-fried, and tossed with sea salt and a pinch of rosemary.
Thick-cut fries with parmesan, herbs, and house dipping sauce — double-fried until golden and crisp, then tossed with flaky sea salt the moment they leave the fryer.
Pan-seared salmon, mixed greens, avocado, and lemon vinaigrette — a crisp-skinned fillet over seasonal leaves, finished with toasted seeds and fresh herbs.
Signature maki, nigiri, and sashimi with soy and wasabi — hand-rolled to order by our sushi chef with seasoned rice and the day's freshest catch.
Assorted nigiri, maki, and sashimi with wasabi and ginger — a chef's selection of the day's best fish, beautifully arranged and made for sharing.
San Marzano tomatoes, mozzarella, basil, and extra virgin oil — stretched by hand from 48-hour fermented dough and blistered in our wood-fired oven.
Every visit feels like a special occasion. The ambiance, the service and the food are simply flawless.
We celebrated our anniversary here and the evening was pure magic from start to finish.
The grilled salmon melted in my mouth. An unforgettable dish I will keep coming back for.
Some places make you feel at home from the first hello. We built Ember & Olive around long
Grass-fed beef, cheddar, lettuce, tomato, and house aioli — seared over oak embers and stacked on a toasted brioche bun baked fresh every morning.
Golden skin-on fries, crisp outside and fluffy inside — hand-cut from fresh potatoes every morning, double-fried, and tossed with sea salt and a pinch of rosemary.
Thick-cut fries with parmesan, herbs, and house dipping sauce — double-fried until golden and crisp, then tossed with flaky sea salt the moment they leave the fryer.
San Marzano tomatoes, mozzarella, basil, and extra virgin oil — stretched by hand from 48-hour fermented dough and blistered in our wood-fired oven.
Grass-fed beef, cheddar, lettuce, tomato, and house aioli — seared over oak embers and stacked on a toasted brioche bun baked fresh every morning.
Golden skin-on fries, crisp outside and fluffy inside — hand-cut from fresh potatoes every morning, double-fried, and tossed with sea salt and a pinch of rosemary.
Thick-cut fries with parmesan, herbs, and house dipping sauce — double-fried until golden and crisp, then tossed with flaky sea salt the moment they leave the fryer.
San Marzano tomatoes, mozzarella, basil, and extra virgin oil — stretched by hand from 48-hour fermented dough and blistered in our wood-fired oven.
Golden skin-on fries, crisp outside and fluffy inside — hand-cut…
Tell us when you’d like to come. For groups larger than 10, call us and we’ll plan it together.
We welcome both. Reservations are recommended for evenings and weekends, while walk-ins are seated based on availability. Book online or call us before your visit.
We welcome both. Reservations are recommended for evenings and weekends, while walk-ins are seated based on availability. Book online or call us before your visit.
We welcome both. Reservations are recommended for evenings and weekends, while walk-ins are seated based on availability. Book online or call us before your visit.
We welcome both. Reservations are recommended for evenings and weekends, while walk-ins are seated based on availability. Book online or call us before your visit.
We welcome both. Reservations are recommended for evenings and weekends, while walk-ins are seated based on availability. Book online or call us before your visit.
