Built around one fire
Ember and Salt opened with one wood-fired hearth and the belief that a kitchen built around a single heat source cooks more honestly than one with six burners to hide behind. The hearth still does most of the work: the octopus, the ribeye, the trout, even the bread pudding finish near its coals.
The menu is short on purpose and changes with the season, because a kitchen that runs one fire cannot run forty dishes well. We would rather do twelve things all the way than forty things adequately.
Most nights, twelve people work the kitchen and the floor together. Several have been here since the fire was first lit.
