Independent fictional concept by Forge

This is a fictional restaurant and hospitality concept, not a real business. Names, credentials, properties, prices, availability and outcomes are illustrative. Forms are local previews and do not send information.

EMBER & OAK
DINNER / SUMMER 2026

Tonight's menu.

The menu changes with the farms and the fire. This is what we're cooking now.

To begin

Hearth bread - cultured butter, smoked salt / 9

Gulf snapper - green strawberry, sorrel, smoke / 19

Ember carrot - whipped feta, chile honey, pepita / 14

From the fire

Dry-aged ribeye - charred onion, marrow jus, potato / 48

Redfish - blistered tomato, fennel, saffron / 34

Half chicken - coal-roasted cabbage, black garlic / 29

To finish

Burnt honey custard - citrus, toasted oat / 12

Dark chocolate - smoked cream, pecan / 13

The full menu / by course

Browse by course.

Guests decide where to eat on their phones. A menu that is easy to scan by course, with clear dietary marks, books tables.

Charred carrots with whipped feta and herbs
Ember carrot
Hearth bread 9
Cultured butter, smoked salt V
Ember carrot 14
Whipped feta, chile honey, pepita V · GF
Roasted mushrooms 13
Thyme, aged balsamic, grilled bread V
Gulf snapper crudo 19
Green strawberry, sorrel, smoke GF
V vegetarian · GF gluten-free · NA non-alcoholic. Illustrative menu and prices; no food can be ordered, and dietary needs would always be confirmed with the kitchen.

Dietary needs?

Tell us when you reserve. Our kitchen accommodates most allergies with 48 hours' notice.

Reserve a table ↗

From concept to your business

Want this direction adapted to your business?

Forge can tailor the strategy, structure, and visual direction of Ember & Oak to your brand, market, services, and ideal customer.

Fictional concept. Live booking, payment, and CRM integrations are scoped separately.