Cooked over fire. Served without pretense.
A wood-fired kitchen on the east side, built around live flame, local fish, and a short list of things done extremely well.
One fire. One menu. No shortcuts.
Ember & Salt runs on a single custom-built hearth — no gas line as a backup, no fryer to fall back on. Everything that leaves the kitchen has touched live wood fire, from the bread to the dessert. The menu changes with what the boat and the farm truck bring in, which means some nights there's halibut collar and some nights there isn't. We think that's the point.
From the fire
A short list, changed with what the boat and the farm truck bring in. See the full menu for everything on tonight.
Preserved lemon, brown butter, hazelnut
Burnt honey ice cream
Bone marrow butter, smoked salt
Half bird, chili honey, charred lime
Fire, smoke, and the pass
A look inside — the hearth, the pass, the dining room after dark.
