Discover the 2025 oak and ember menu: what to expect and top dishes to try

Discover the 2025 Oak & Ember Menu: Flavor Philosophy, What’s New, and How the Fire Shapes Every Bite

Oak & Ember approaches the 2025 menu with a clear thesis: smoke, flame, and time create deeper flavor than any shortcut. The kitchen leans into real oak embers, a Firewood Grill mindset, and the precise discipline of an Ember Kitchen to turn prime ingredients into dishes that taste unmistakably “of the fire.” Think of it as the meeting point between a Woodfire Bistro and a modern steakhouse, with coastal flourishes and craft barbecue technique. The menu reads like a map of live-fire decisions—what gets smoked, what is kissed by coals, and what is charred fast and finished slow.

Several “north star” items define the direction. House Sourdough Focaccia—airy, warm, and paired with sun-dried tomato butter—anchors the table with a soft, tangy foil to the smoke. Oak Smoked Chicken Wings in Thai BBQ glaze carry sweet heat and a scallion lift. Smoked Monkfish Burnt Ends deliver a brisket-adjacent texture in a seafood format, finished with lemongrass chili crunch for brightness. And the Faroe Island Salmon plays against expectation with a beet BBQ sauce that looks avant-garde but lands classic: sweet, earthy, and edged by char.

There’s deliberate range in the 2025 lineup. Guests can move from Wood Grilled Calamari with romesco and marcona almonds to the House Made Lumache Ragu of smoked brisket and pork shoulder without leaving the smoke-heat spectrum. It’s a spectrum that mirrors the wider live-fire scene—hints of The Smoking Oak patience, the crisp immediacy of Charcoal Dining, and the conviviality you’d expect at a Timber Table or Flamehouse. The result is a menu that works for business dinners, date nights, and team celebrations alike.

Guests planning a first visit often ask what’s actually unique this season. Oak & Ember answers with protein swaps and crossovers: Pan Seared Scallops with brisket jam blur surf and smoke; Smoked Cauliflower Tacos pull veggies fully into the pit; and the Oak Smoked Half Rack St. Louis Ribs come with jalapeño cheddar cornbread and smoked poblano & oaxaca sausage, a trio that tastes like a victory lap through the line cook’s favorite staff meal. It’s technically polished without losing the elemental fun of fire.

The dining narrative tightens when a group orders across the menu. Consider a crew from a product team—head of design opts for Grilled Shishito Peppers, the data lead lands on Texas Red Chili, and the manager splits Tuna Tartare and Grilled Oysters. When they pivot to mains, the table often divides into a steak-and-ribs camp versus a seafood-and-vegetable camp, and everyone meets in the middle over Crispy Potatoes with parmigiano. That dynamic is by design: Oak & Ember’s culinary graph is meant to connect different palates through the fire.

• 🔥 Flavor pillars to notice in 2025: oak smoke, quick char, acid pop, herb brightness 😋
• 🥖 Foundational bite: House Sourdough Focaccia with sun-dried tomato butter
• 🌶️ Signature heat: Thai BBQ, aji verde, and lemongrass chili crunch
• 🐟 Surf meets smoke: Scallops + brisket jam, Beet BBQ salmon
• 🍖 Pit favorites: St. Louis Ribs, Flat Iron Steak Frites, Smoked Oak Burger

The throughline is simple: Oak & Ember treats smoke like a seasoning and fire like an instrument, resulting in a menu that’s both primal and precise—exactly what fans of Grain & Ember and Ash & Oak Eats-style cooking expect.

Best Starters and Shareables on the 2025 Oak & Ember Menu: How to Build Momentum

Starters at Oak & Ember are engineered to wake up the palate without stealing the show from mains. The playbook begins with contrast: a cold, silky Tuna Tartare alongside something hot and smoky like Wood Grilled Calamari. The tartare’s avocado and chipotle tomato vinaigrette deliver creamy and smoky elements, while aji verde sets off a green, herbaceous zip. The calamari brings nutty romesco, buttery marcona almonds, and briny olives for a savory chorus line that pairs seamlessly with the grill’s char streaks.

Seafood fans should consider the Maine Mussels with house-smoked chorizo, pickled jalapeño, cilantro, coconut curry, and lemongrass chili crunch. It’s a coastal-meets-fire dish that soaks beautifully into grilled sourdough; the ideal move is to ask for a second slice to finish the broth. If oysters are in play, the Grilled Oysters with sambal butter and toasted breadcrumbs add warmth and texture without the raw brine challenge. When raw preparations are available, guests should note official advisories about consuming raw or undercooked shellfish.

For a table that wants one curveball, Smoked Monkfish Burnt Ends deliver barbecued “candy” in fish form—lacquered edges, smoke-perfumed cubes, and a bright apple-celery slaw to reset the palate. The Smoked Beef Cheek Rice Balls with Cajun remoulade add a crunchy, rich counterpoint, and Oak Smoked Chicken Wings in Thai BBQ are a high-success, low-debate pick. Pepper-forward eaters gravitate to Grilled Shishito Peppers with aji verde, sesame, and parmigiano; the occasional hot shishito keeps conversation lively.

For a softer landing, Whipped Ricotta with marinated mushrooms and chili garlic crunch or Hummus with feta, giardiniera, and wood-fired pita offer shareable comfort. Both bring enough acidity and heat to set up steaks and chops without dulling the senses. Teams from nearby offices often split one “bright” plate (peppers or tartare), one “savory” plate (calamari or mussels), and one “comfort” plate (ricotta or hummus). It’s a three-act opener that works even for mixed dietary needs.

• 🧊 Start cold: Tuna Tartare or Whipped Ricotta for contrast
• 🔥 Add char: Wood Grilled Calamari or Grilled Shishitos
• 🌊 Bring brine: Maine Mussels or Grilled Oysters
• 🥖 Don’t forget bread: House Sourdough Focaccia or grilled sourdough
• 🌶️ Optional heat spike: ask for extra aji verde or chili crunch

Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness. Consumer Information: Those with chronic liver, stomach, or blood conditions or immune disorders are at higher risk from raw oysters and should choose fully cooked preparations or consult a physician.

Momentum matters with starters; build it with contrast and texture, then hand the stage to the embers for the main event.

Signature Mains and Live-Fire Classics: Top Dishes to Try from the 2025 Oak & Ember Lineup

The heart of Oak & Ember is the main course roster, where technique meets appetite. On the seafood side, Shrimp & Grits arrive buoyed by house-smoked andouille and the holy trinity, landing creamy Anson Mills grits with Creole swagger. The Pan Seared Scallops set a fall-friendly tone: delicata squash and apple risotto with a slick of brisket jam and herb-chili butter, as if a Flamehouse chef snuck a barbecue pit into a coastal kitchen. The Faroe Island Salmon leans on roasted Brussels sprouts, potatoes, and crispy leeks for crunch, then flips the script with beet BBQ—a sauce that tastes classic but looks modern.

Fans of traditional comfort find it easy to settle into Baked Haddock with crispy potatoes, oysters, and sauce américaine, or the pub-styled Beer Battered Fish & Chips with house-cut fries. Pasta lovers gravitate to Parisian Gnocchi with duck confit, bok choy, apples, and sage brown butter, or the House Made Lumache Ragu where smoked brisket and pork shoulder melt into an onion cream base that reads like a Grain & Ember homage to slow time and slow heat.

From the land, the Oak Smoked Half Rack St. Louis Ribs deliver competition-style tenderness and a balanced glaze, served with smoked poblano & oaxaca sausage and jalapeño cheddar cornbread. Steak enthusiasts find the Flat Iron Steak Frites reliable and bright with a petite salad and classic béarnaise. The Oak Grilled Berkshire Pork Chop brings bok choy, grilled apple, and smoky red onions under a Thai BBQ glaze—an umami-fruit balance that reads like a tour of the Charcoal Dining canon.

Burgers and handhelds are equally serious. The Smoked Oak Burger features a 7oz house-ground brisket blend with American cheese, onion, pickles, sauce, and an oak sesame bun—a power lunch or hearty offsite option. The Crispy Chicken Sandwich applies Korean BBQ sauce and coleslaw for crunch and zing, while the Smoked Half Chicken Perloo gives Carolina Gold rice its due respect. For a vibrant plant-forward main, Smoked Cauliflower Tacos layer avocado, red cabbage, pickled jalapeño, and salsa cremosa on house-made corn tortillas; it’s the platonic ideal of vegetable smoke.

• 🍤 Seafood stunners: Scallops, Faroe Island Salmon, Baked Haddock
• 🍖 Pit hits: St. Louis Ribs, Flat Iron Steak Frites, Berkshire Pork Chop
• 🍔 Comfort icons: Smoked Oak Burger, Crispy Chicken Sandwich
• 🌱 Veg-forward win: Smoked Cauliflower Tacos
• 🍝 For the pasta fans: Parisian Gnocchi, Lumache Ragu

Live-fire mains at Oak & Ember aren’t just about heat; they’re about restraint—char where it counts, smoke where it matters, and balance across the plate.

Sides, Salads, and Smart Substitutions: Building a Balanced Spread (Plus Gluten-Aware Notes)

The supporting cast at Oak & Ember is decisive. Salads and sides bring crunch, acid, and cream to calibrate the main event. The House Salad runs light and clean with cucumber, cherry tomatoes, and vinaigrette, while the Wedge Salad leans indulgent with house-smoked bacon, pickled red onion, and Point Reyes blue cheese. Tuscan Kale Salad introduces shaved asparagus, radish, pickled onions, toasted breadcrumbs, and parmigiano with peppercorn ranch—ideal for guests who want texture and richness but still crave greens. The Chopped Caesar with shaved asparagus and smoked & shaved egg yolk is the “why-not-both” option: bright and savory.

Protein add-ons—shrimp, salmon, grilled chicken breast, or grilled flat iron steak—turn any salad into an entrée. Soup choices skew hearty: Texas Red Chili with prime chuck, jalapeño, Tillamook cheddar, and lime crema, or the Countneck Clam Chowder with house-smoked bacon, celery root, potatoes, sweet onion cream, and grilled sourdough. Both are excellent companions to a main or satisfying stand-alones on a cool evening.

Sides deserve as much attention as the mains. Crispy Delicata Squash Rings with apple butter are autumn on a plate; Grilled Bok Choy with Thai BBQ, toasted sesame, and chili crunch plays bright and savory; Hen of the Woods Mushrooms on grits with a confit egg brings velvet textures; and Crispy Potatoes with parmigiano are the can’t-miss shareable. Consider a trio for a group: one green, one starchy, one “chef’s pick.” It reads like a Woodfire Bistro tasting of supporting flavors.

Guests navigating gluten sensitivity should note menu items marked with the ☙ symbol indicate gluten-free preparation. However, as clearly stated in-house, gluten-free items are made in a common kitchen where cross-contact can occur. Those with allergies or celiac disease should inform the server and assess comfort levels. For those seeking lighter or gluten-aware choices, consider the Faroe Island Salmon, Flat Iron Steak Frites (without bread), Smoked Cauliflower Tacos (confirm tortillas), and salads without croutons or breadcrumbs.

• 🥗 Smart trio: one green + one starch + one chef’s pick
• 🧂 Balance check: add acid (pickles, vinaigrettes) to smoky mains
• 🌿 Leaner path: salad with grilled chicken or shrimp
• 🥔 Crowd-pleaser: Crispy Potatoes never fail
• ⚠️ Allergy note: discuss cross-contact with your server

Gluten-Aware Statement: Items marked ☙ are prepared without gluten ingredients but in a shared kitchen, so cross-contact is possible. Inform the team of any allergy or sensitivity to help guide selections. This framing keeps the experience inclusive without compromising safety.

Reservations, Service Model, and Dining Formats: What to Expect from Arrival to Dessert

Planning pays off at Oak & Ember, especially during peak hours. Dinner service typically runs Monday–Saturday from 5pm to close and Sunday from 4pm to close, with lunch and brunch also offered on designated days. The ambiance hits a “business casual” stride—warm lighting, tasteful wood, and a pace that suits both celebratory and work-adjacent meals. It’s the kind of room where a board dinner can run adjacent to a friends’ night out, a hallmark of the Timber Table and Ash & Oak Eats live-fire milieu.

Service at Oak & Ember follows a transparent, team-forward model. Hospitality Included appears as a 16% service charge on the bill; each service team member receives an hourly wage plus commission, and the team member receives 100% of that commission. Guests may add extra gratuity if they wish, and the team member receives 100% of any additional gratuity. In line with forward-leaning restaurant culture in 2025, staff are offered full benefits—health, dental, vision, life insurance, a 529 savings plan, 401(k), paid time off for hourly and management positions, tuition reimbursement, and maternity leave. Management can explain details upon request, an approach that gives clarity on compensation and guest experience alike.

Beverage service complements the fire. Expect premium handcrafted cocktails, a thoughtful wine program that flatters smoke and char, and beers calibrated to cut through richness. A table might open with a mineral-driven white alongside oysters, move to a bourbon-spiked old fashioned with ribs, and cruise into a citrusy amaro to land dessert. The bar’s style threads between Flamehouse warmth and Ember Kitchen craft—picture deft smoke accents without novelty overload.

For operational smoothness, parties can use OpenTable for bookings. Early arrivals often order the House Sourdough Focaccia to anchor the table while late stragglers settle in. Those hosting team dinners should ask about pacing strategies—courseing the Maine Mussels before a steak round, for example—so conversation rides between bites. Guests with specific dietary needs can flag requirements up front; the team is adept at routing around gluten and calibrating spice. For shellfish, the standard advisories apply and are shared plainly on the menu.

• 📅 Timing tip: aim for early-evening slots to avoid peak rush
• 💳 Transparency: 16% service charge supports hospitality; extras go 100% to your server
• 🍹 Bar strategy: start crisp, go richer with mains, finish bright
• 🧑‍🍳 Pacing: ask for staggered courses for larger groups
• ⚠️ Advisory: raw/undercooked items carry risk—choose fully cooked when needed

Consumer Advisory: Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase health risks; for raw oysters, individuals with chronic liver, stomach, or blood conditions, or immune disorders should choose fully cooked options or consult a physician. Clarity here is part of Oak & Ember’s service standard—good hospitality is honest hospitality.

In short, the dining rhythm at Oak & Ember is transparent, guest-friendly, and built to honor the fire without rushing the table.

How to Order Like a Regular: Curated Paths Through Oak & Ember’s 2025 Menu

Regulars succeed at Oak & Ember by sequencing flavors and right-sizing portions. Start by mapping the table’s appetites: who wants smoke-forward, who wants bright and herbal, and who prefers classic comfort? From there, choose a “lane” and stick to it—or intentionally blend lanes to keep conversation lively. A product team celebrating a launch might choose a Smoke Lane with wings, ribs, and chili; a family night might lean Surf & Garden with oysters, salmon, bok choy, and cauliflower tacos. The menu’s breadth makes it easy to design an arc that satisfies everyone without fragmenting the order.

The kitchen’s live-fire logic suggests a pacing rule of three: one cold or bright opener, one hot and smoky shareable, and one bread or starch to ground the table. With mains, mix a showstopper (ribs or steak) with a counterweight (salmon or scallops) and a plant-forward dish for variety. Add a vegetable side and one starch; if fries are already in play, consider swapping in Grilled Bok Choy or Hen of the Woods Mushrooms for balance.

Guests who like to compare techniques can order parallel dishes—say, Flat Iron Steak Frites next to Oak Grilled Berkshire Pork Chop—to feel the difference between hard sear and glazed char. Those curious about crossovers should explore the Pan Seared Scallops with brisket jam alongside the House Made Lumache Ragu to sense how beef-driven umami travels through seafood and pasta in different ways. That’s the pleasure of a kitchen fluent in Firewood Grill mechanics and elegant enough to land like Ember Kitchen cuisine.

• 🧭 Rule of three: one bright + one smoky + one starchy starter
• 🥩 Main mix: one showstopper + one counterweight + one veg-forward
• 📐 Portion math: 2 starters + 2 mains + 2 sides feed 4 comfortably
• 🧪 Try a technique comparison to taste sear vs. glaze vs. smoke
• 💬 Tell your server your lane: Smoke, Surf & Garden, or Comfort

Ordering with intent elevates the experience, turning a great meal into a memorable one and showcasing exactly why Oak & Ember thrives in the live-fire landscape.

Are there gluten-free options on the 2025 Oak & Ember menu?

Menu items marked ☙ are prepared without gluten ingredients. Because the kitchen is shared, cross-contact is possible. Guests with allergies or celiac disease should inform their server so the team can guide safe selections and adjustments.

What are the must-try starters for a first visit?

A high-success trio is Tuna Tartare (bright), Wood Grilled Calamari (charred and savory), and Maine Mussels (smoky-coconut heat) with grilled sourdough. Add House Sourdough Focaccia to anchor the table.

Which mains highlight the live-fire approach best?

St. Louis Ribs for low-and-slow smoke, Flat Iron Steak Frites for hard sear and classic sauce, and Faroe Island Salmon with beet BBQ for a modern char-and-acid move. Plant-forward diners should choose Smoked Cauliflower Tacos.

How does the service charge work?

A 16% service charge is applied; the service team member receives 100% of the commission. Guests may add extra gratuity, and the team member receives 100% of that as well. Staff benefits include health, dental, vision, life insurance, a 529 plan, 401(k), PTO, tuition reimbursement, and maternity leave.

Is there a risk with raw or undercooked items?

Yes. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness. Individuals with certain medical conditions should avoid raw oysters or consult a physician; cooked preparations are available.

Max Devereux

Max doesn’t just talk AI—he builds with it every day. His writing is calm, structured, and deeply strategic, focusing on how LLMs like GPT-5 are transforming product workflows, decision-making, and the future of work.