Tue – Sat · 5 PM till the fire dies · Walk-ins at the bar
The Tasting Journey
Five courses, one fire
The menu turns with the season. Tonight's journey, as the chef wrote it this morning:
I
Charred Sourdough · smoked butter
Day-one dough, day-two fire. The butter alone has regulars.
12
II
Ember Beets · whipped chèvre
Buried in the coals till they give up, finished with local honey.
16
III
Oak-Fired Ribeye · 28-day dry age
Arkansas-raised, seared over white-hot oak, rested longer than you'll want to wait.
64
IV
Smoked Peach · brown butter crumble
Summer's last peaches meet the last of the coals.
14
V
Campfire Old Fashioned · smoked glass
Poured tableside under a dome of oak smoke. Yes, it's theater. Great theater.
17
The Fire
No gas line. No shortcuts. One hearth.
Chef Mara Quinn built Ember & Oak around a nine-foot open hearth and a stack of seasoned Ozark oak. Every dish is a negotiation with the flame — which is exactly how she likes it.
The wood comes from storm-fall within forty miles. The menu comes from whatever the farmers brought that morning. The rest is fire and patience.
— Chef Mara Quinn
The table's warm.
Reservations open 30 days out and Saturdays go fast. Parties of 6+ and full hearth buyouts — talk to us about private dining.