A kitchen built around fire and the seasons
Saffron & Ember began with a single idea: that the oldest way to cook — over live fire — still makes the most memorable food.
Every plate starts at the hearth. We build our menu around what local farms and foragers bring us each week, so the room smells a little different from one season to the next.
It is an unfussy, generous kind of hospitality: great fire, honest ingredients, a thoughtful pour, and a room that feels like the best dinner party you have been to all year.
Our mission
To celebrate the seasons and the people who grow our food through the simple, ancient craft of cooking over flame.
The values behind our work
Seasonal & Local
We build the menu around what nearby farms harvest each week — nothing flown in, nothing forced.
Live-Fire Craft
Everything touches the hearth. Wood smoke and open flame are the through-line of every dish.
Generous Hospitality
Warm, unpretentious service that makes every guest feel like a regular from the first visit.
Whole-Ingredient Cooking
We use the whole harvest and the whole animal to honor our growers and cut waste.
Gather around the fire.
Book your table and taste what the hearth is cooking this season.