Oak flames rolling through the brick hearth, lit every afternoon at four

Ember & Oak

Wood-fired, neighborhood-made. One oak hearth on Haywood Road, West Asheville, tables from five.

Cooked over oak, nothing else.

No gas line, no flat-top. Every dish on the menu touches live fire, coals raked by hand, oak split in the back lot each morning.

Hearth flatbread blistering in the oak fire at the mouth of the oven — Hearth flatbread Blistered beside the flame, torn at the table.

Dry-aged ribeye seared dark in a cast-iron pan, straight off the coals — Ribeye for two Thirty days dry-aged, finished on the coals.

A dark table crowded with plates from the fire at first seating — First seating Plates land family-style as the room fills.

One hearth, lit every afternoon at four

Chef Rosa Delgado built Ember & Oak around a single nine-foot masonry hearth. No gas, no shortcuts. The oak comes from storm-felled trees within forty miles; the vegetables come from farms she can name on a first-name basis.

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Find us

214 Haywood Road
Asheville, NC 28806

West Asheville, two doors down from the old hardware store.

Hours

Tue – Thu5 – 10 pm
Fri – Sat5 – 11 pm
Sunday5 – 9 pm
Mondayclosed

Get in touch

(555) 016-3340
hello@emberandoak.example

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Come sit by the fire

Forty-two seats, a six-stool hearth counter, and a patio for the warm months. Walk-ins always welcome at the counter. The bar is waiting.

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