Preparing your table.

A warmly lit restaurant exterior reflected on rain-dark pavement at night

Seasonal fire cooking in the heart of the city

Where fire
becomes memory.

A dining experience shaped by open flame, local ingredients, and the quiet theatre of the kitchen.

Limited dinner reservations available this weekend

Your evening begins here

Every detail is designed to slow time.

Move from the host stand to the dining room, then take the closest seat to the fire.

Welcome

EMBER & ORIGINTable for two8:30 PM · Hearth table

Anticipation begins at the door.

Your preferences reach the host before you do.

An intimate dining room set with candles and low evening light

The dining room

A room that changes with the evening.

Choose calm, energy, firelight, or a private edge of the room.

A chef working beside a bright flame in an open restaurant kitchen

The open kitchen

Close enough to feel the heat.

White oak, apple wood, and an unobstructed view of the pass.

Signature plate

Fire-roasted duck

Dry-aged duck breast, smoked cherry, charred endive, fermented black garlic, duck jus, and wood sorrel.

Tonight’s progression

Six moments, each touched by fire.

The tasting menu moves from smoke and brightness into deeper char, then closes with burnt honey and warm apple.

Smoked oyster with apple gel, herb oil, and leek ash — Opening biteSmoked oysterApple · leek ash · herb oil

Coal-roasted heritage carrots with sunflower miso and smoked whey — From the gardenCoal-roasted carrotsSunflower miso · currant · smoked whey

Embered black cod with sweet onion and fermented pepper — From the coastEmbered black codSweet onion · bay oil · fermented pepper

Dry-aged ribeye with roasted celeriac, bone marrow, and white oak jus — From the fireDry-aged ribeyeCeleriac · bone marrow · white oak jus

Burnt honey tart with roasted apple and cultured cream — Something sweetBurnt honey tartRoasted apple · cultured cream · smoked salt

Embered black cod with sweet onion, bay oil, and fermented pepper

Smoke 68Acidity 54Richness 76

Flavor, translated

Understand a dish before it reaches the table.

The black cod carries deep richness and gentle smoke, lifted by fermented pepper and a bright thread of bay oil.

Ingredient network

Every ingredient has an origin.

Hover or focus a glowing point to meet the farms, fisheries, and makers behind tonight’s menu.

E&O18 Ash Street

The year at the hearth

The menu moves when the landscape does.

Fire-roasted duck with smoked cherry

Mushrooms · squash · duck · apples

Chef Mara Vey

Before a dish reaches the table, it passes through memory.

Fire asks you to pay attention.

“It removes the distance between the ingredient and the person cooking it. You cannot look away.”

1998Grandmother’s orchard kitchen
2010Training beside a wood-fired bakery
2018Learning smoke and preservation in Hokkaido
2023Opening Ember & Origin

Tonight in the kitchen

The fire is already lit.

Tonight’s fire: Apple wood and white oak
From the market: Chanterelles arrived at 6:10 AM
From the cellar: 2019 Savigny-lès-Beaune
Chef’s note: Mushrooms cooked directly over embers, finished with cultured cream

Dry-aged ribeye with celeriac, bone marrow, and white oak jus

One Evening at Ember & Origin

Decision assistance

What are you celebrating?

Your recommended evening

Anniversary

Table: Private Alcove
Menu: Seven-course tasting
Time: 2 hours 30 minutes
Detail: Champagne arrival available

Choose your atmosphere

Find your place in the room.

Each table carries a different relationship to the kitchen, the room, and the people beside you.

LIVE FIRE

ASH STREET

Words left at the table

The evening stays with you.

“The kind of dinner that makes the rest of the evening feel different.”Guest note · June 18

EMBER & ORIGIN“Every course felt intentional, but never overexplained.”Table 14 · 9:42 PM

“We booked for the food and left talking about the atmosphere.”City Table · Best New Dining Room

THE CITY TABLEHOSPITALITY / 25THE EVENING PAPERCULINARY CIRCLEFORM & FEAST

Guest moments

After the first bite.

Guest photograph of the smoked oyster opening bite — “Still thinking about the first course.”@marrowandmint · June 8

Guest photograph of the candlelit dining room — “A room made for long conversations.”@northwindow · May 29

Guest photograph of the burnt honey tart — “Counter seats were the right choice.”@eatwithana · June 14

An intimate private dining table set with glassware for an evening event

Behind the copper doors

A room of your own.

Up to 18 guests, custom fire-led menus, dedicated service, adjustable candlelight, private bar, and presentation support.

Brand dinners
Intimate weddings
Executive evenings
Creative gatherings

Gifting

Give them an evening they will remember.

EMBER & ORIGINFor an evening shaped by fire.Private invitation · $250

From the journal

Stories behind the fire.

01Why we cook over white oakBehind the fire 02The three weeks behind one sauceChef’s notes 03A morning with our mushroom foragerProducer profile

The warm entrance guests should look for at 18 Ash Street

Look for the low copper sign.

Arrive with ease

18 Ash Street, River District

Dinner: Tuesday to Sunday · 5:30 to 11:30 PM
Dress: Smart casual. Come as yourself, dressed for an evening.
Accessibility: Step-free entrance, accessible restrooms, and low-glare routes available.

Valet begins at 5:15 PM on Ash Street. Use the copper awning entrance; allow 8 minutes for handoff.

Call the host Get directions

A quiet table for two prepared with two glasses and candlelight

Dinner Tuesday through Sunday

Some evenings deserve more than an ordinary table.

Join us for a dining experience shaped by fire, season, and the people gathered around it.

Explore the menu

Limited chef’s counter seating available

Where firebecomes memory.