Wood-fired kitchen · Est. fiction

Cookedoverlivefire.

A small room built around an open hearth. Oak, vine cuttings and white-hot coals — and produce treated with the restraint it deserves.

Reserve a table

Read the menu

Wed–Sun · 17:30 till late14 Kiln Lane, Old Foundry District+1 (555) 0148

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Oak & vine cuttingsNo gas, no shortcutsSingle-origin produceWhole-animal butcherySlow fermentationCoal-roasted everythingSeasonal, always

The Menu

A single tasting, written by the fire.

One menu, changed with the season and whatever the farms send. Vegetable-forward by design. Mark dietary needs when you book.

To begin — small, bright, awake

Charred Leek & Hazelnut

v$19

Ash-grilled leek, brown-butter hazelnut, aged sheep's milk, lovage oil.

Oyster, Ember Mignonette

$24

Three cold-water oysters, burnt-shallot vinegar, smoked apple, sea herbs.

Beef Tartare on Coals

$26

Hand-cut grass-fed sirloin, oak-smoked yolk, fermented chilli, rye crisp.

Heirloom Tomato & Stone

v$18

Sun-blistered tomatoes, whipped curd, basil ash, cold-pressed olive.

Plate № 014
Aged ribeye, white coals

The Kitchen

We learned to cook by listening to the fire.

There is no gas line in this building. Every plate that leaves the pass has met oak, vine cuttings or white-hot coals — and nothing else. The hearth is lit before dawn and tended like a ninth member of staff.

Our cooking is deliberately quiet. We source single farms, butcher whole animals, ferment slowly, and then we mostly get out of the way. Smoke is a seasoning, not a statement.

“Fire is the oldest technique we have. Everything since has been a negotiation with it.”

— Têo Marchand, Chef–Patron

1 fire

Open hearth

28 seats

Covers / night

05:00

Tending since

Reservations

Hold a seat by the fire.

We seat twenty-eight a night across two services. Requests are confirmed by the maître d' within the hour. For parties above eight, the hearth table can be booked privately.

DinnerWed–Sun · 17:30 – 23:00

The hearth tableBy arrangement · up to 12

A note48-hour cancellation, with grace

Date

Service

Party

2guests

Under which name

From the pass

A few plates, caught mid-service.

Coal-roast carrots01

Marrow flatbread02

Charred octopus03

Aged ribeye04

Burnt honey tart05

Smoked chocolate06

Ember-glazed duck07

Whole turbot08

In their words

“The closest thing to cooking over a campfire that a white tablecloth can survive. Quietly extraordinary.”

The Counter Review
Annual Hot List

“A room built around fire, and a kitchen that respects it. The ribeye is an argument, not a dish.”

M. Arden
Field Notes on Eating

“Smoke as seasoning, restraint as luxury. We did not want the evening to end.”

Saveur & Stone
Editor's Table

Find us

The Old Foundry District

Visit

Walk in through the courtyard; the fire is the first thing you will see. No dress code beyond comfort near heat.

Address

14 Kiln Lane

Old Foundry District

Hours

Wed – Sun

17:30 – late · closed Mon/Tue

Reservations

+1 (555) 0148

bookings@ember-oak.example

The hearth table

Private · up to 12

By arrangement

Reserve a table

Wood-fired kitchen · Est. fiction

Cookedoverlivefire.

A small room built around an open hearth. Oak, vine cuttings and white-hot coals — and produce treated with the restraint it deserves.

Reserve a table

Read the menu

Wed–Sun · 17:30 till late14 Kiln Lane, Old Foundry District+1 (555) 0148

Scroll

Oak & vine cuttingsNo gas, no shortcutsSingle-origin produceWhole-animal butcherySlow fermentationCoal-roasted everythingSeasonal, always

The Menu

A single tasting, written by the fire.

One menu, changed with the season and whatever the farms send. Vegetable-forward by design. Mark dietary needs when you book.

To begin — small, bright, awake

Charred Leek & Hazelnut

v$19

Ash-grilled leek, brown-butter hazelnut, aged sheep's milk, lovage oil.

Oyster, Ember Mignonette

$24

Three cold-water oysters, burnt-shallot vinegar, smoked apple, sea herbs.

Beef Tartare on Coals

$26

Hand-cut grass-fed sirloin, oak-smoked yolk, fermented chilli, rye crisp.

Heirloom Tomato & Stone

v$18

Sun-blistered tomatoes, whipped curd, basil ash, cold-pressed olive.

Plate № 014
Aged ribeye, white coals

The Kitchen

We learned to cook by listening to the fire.

Our cooking is deliberately quiet. We source single farms, butcher whole animals, ferment slowly, and then we mostly get out of the way. Smoke is a seasoning, not a statement.

“Fire is the oldest technique we have. Everything since has been a negotiation with it.”

— Têo Marchand, Chef–Patron

1 fire

Open hearth

28 seats

Covers / night

05:00

Tending since

Reservations

Hold a seat by the fire.

We seat twenty-eight a night across two services. Requests are confirmed by the maître d' within the hour. For parties above eight, the hearth table can be booked privately.

DinnerWed–Sun · 17:30 – 23:00

The hearth tableBy arrangement · up to 12

A note48-hour cancellation, with grace

Date

Service

Party

2guests

Under which name

From the pass

A few plates, caught mid-service.

Coal-roast carrots01

Marrow flatbread02

Charred octopus03

Aged ribeye04

Burnt honey tart05

Smoked chocolate06

Ember-glazed duck07

Whole turbot08

In their words

“The closest thing to cooking over a campfire that a white tablecloth can survive. Quietly extraordinary.”

The Counter Review
Annual Hot List

“A room built around fire, and a kitchen that respects it. The ribeye is an argument, not a dish.”

M. Arden
Field Notes on Eating

“Smoke as seasoning, restraint as luxury. We did not want the evening to end.”

Saveur & Stone
Editor's Table

Find us

The Old Foundry District

Visit

Walk in through the courtyard; the fire is the first thing you will see. No dress code beyond comfort near heat.

Address

14 Kiln Lane

Old Foundry District

Hours

Wed – Sun

17:30 – late · closed Mon/Tue

Reservations

+1 (555) 0148

bookings@ember-oak.example

The hearth table

Private · up to 12

By arrangement

Reserve a table