“We only cook with fire. It is harder, slower and impossible to hide behind — which is exactly the point.”
Ember & Oak began as a Sunday supper in a courtyard behind the market. Six years later the courtyard is a dining room, the grill is bigger, and almost nothing else has changed: the fire is lit at three, the menu is written at five, and whatever the growers brought that morning is what you eat.
Ines Almada — Chef & Founder