Ember & Oak was born from a simple belief: the most sophisticated cooking often comes back to the most primal technique. Chef Marcus Webb spent six years mastering wood-fire cooking across Argentina, Japan, and Portugal before bringing that knowledge home to San Francisco.

Every dish begins with our custom-built 12-foot oak wood hearth — no gas, no shortcuts. We source from 14 local farms and change our menu weekly to follow the seasons with uncompromising honesty.