Est. 2019 · Portland, Oregon

Ember & Stone

Wood-fired. Mediterranean. Unforgettable.

Our Story

Fire is our
oldest language

Ember & Stone was born from a single conviction: that the most honest cooking happens over live fire. We source from the Pacific Northwest's finest farms and fisheries, letting the wood do what centuries of tradition taught it to do.

Every dish on our menu carries the memory of a flame — every plate a small act of devotion to something older than we are.

From the Kitchen

Our Menu

Sourced daily from Pacific Northwest farms and fisheries. All dishes prepared over aged hardwood and hand-selected vine cuttings.

Burrata & Heirloom Tomato

$18

Cold-pressed Arbequina olive oil, fresh basil, fleur de sel, 12-year aged balsamic

VGF

Steak Tartare

$28

Hand-cut A5 wagyu, preserved lemon aioli, caperberries, crispy shallots, grilled crostini

Hummus al Waha

$14

Wood-roasted garlic, smoked paprika oil, toasted pine nuts, house-baked laffa

Charred Leek Salad

$17

Sheep's milk labneh, walnut dukkah, pomegranate seeds, micro herbs, citrus vinaigrette

VGF

Grilled Halloumi

$19

Burnt fig jam, chili honey, toasted pine nuts, wild arugula, sumac

VGF

Ember-Roasted Beets

$16

Orange blossom vinaigrette, pistachio cream, fresh dill, shaved fennel

VGFDF

Charred Octopus

$26

Slow-braised four hours, ember-kissed, smoked paprika aioli, crispy capers, fingerling potato

GFDF

Whipped Ricotta Toast

$15

House sourdough, local honey, toasted hazelnuts, thyme oil, sea salt

Consuming raw or undercooked meats, fish, shellfish, or eggs may increase your risk of foodborne illness. Please inform your server of any allergies. Gratuity of 20% added to parties of six or more.

The Experience

“Every plate tells a story

the fire began.”

Nadia Osman

Head of Culinary

100%Wood-fired

6Years of fire

12Rotating dishes

PNWSourced locally

Reserve a Table