Charred Heirloom Carrots
$18Whipped goat cheese, hazelnut dukkah, honey from our neighbor's hives.
Est. 2016 · Live-Fire Bistro
Cooked over
fire, served with
fig & ember.
A small, seasonal menu built around live-fire cooking and produce from growers we know by name.
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Our Philosophy
"We cook the way our grandparents did — over real fire, with whatever the farm sent us that morning."
No freezers full of backup. No menu that looks the same in July as it does in January. Fig & Ember changes with the seasons because that's simply when the food tastes best.
Read Our Story →
From the Hearth
A few things we're proud of
Tuna Tartare, Charred Citrus
$19Smoked chili oil, sesame, charred citrus, river cress.
Natural Wine, By the Glass
$14+A short, changing list from small growers across three continents.
In the Press
"The kind of restaurant you hope is in your neighborhood — unpretentious, generous, and cooking with real fire in every sense."
— The Weekend Table
City Bites Magazine
Hearth & Home Journal
Regional Eats Weekly
Visit Us
Come hungry, stay late.
| Tuesday – Thursday | 5:00 – 10:00 PM |
| Friday – Saturday | 5:00 – 11:00 PM |
| Sunday | 10:00 AM – 2:00 PM · Brunch |
| Monday | Closed |