Everything at Ember & Ash begins with the hearth. Not a gas flame. Not an induction element. Live fire — oak, cherry, apple, and hickory — sourced from a single farm in central Wisconsin that has supplied us since we opened.
Fire is unpredictable. It requires attention, adjustment, and judgment that no machine can replicate. That unpredictability is not a problem to be managed. It is the point.
The flavor that fire produces — the char, the smoke, the caramelization — cannot be faked. You can taste the difference. Our guests always can.
Our sommelier, Margaux Delarue, has spent fifteen years building a cellar that respects both the classics and the unexpected. Burgundy and Barolo sit alongside natural wines from Georgia, pét-nat from the Loire, and orange wines from Friuli.
Every pairing is a conversation, not a prescription. Tell Margaux what you love — or what you want to discover — and she will find you something you didn't know you needed.
Wine by the glass changes nightly. The list is never finished. It never will be.
By limiting to 18 guests per seating, every person in the room receives the full attention of our team. This is not a restaurant that scales. It is one that deepens.
The kitchen is not hidden behind a wall. The fire is visible from every seat. The cooking is part of the experience, not a background process.
Margaux is present for every service. She knows every bottle in the cellar personally. She is there not to upsell but to ensure you drink something that moves you.