
Wood-fired Flatbread
$16Stone-milled crust, San Marzano tomato, fior di latte, fresh basil from our patio garden.
Enjoy handcrafted dishes, warm service, and a table-ready experience in the heart of your city. Open seven days a week — no reservation required for the bar.
Now serving · Lunch & DinnerA short rotation from our kitchen — built around what's in season, what's local, and what we just can't stop making.

Stone-milled crust, San Marzano tomato, fior di latte, fresh basil from our patio garden.

10 oz. dry-aged ribeye, smoked sea salt, rosemary brown butter, charred shallot.

Hand-cut ribbons, slow tomato sugo, basil oil, shaved pecorino, cracked pepper.


Ember & Oak began as a small kitchen on South Lamar with a wood-fired oven, a few long tables, and a deep love for cooking the way our grandparents did — slowly, seasonally, and with whoever showed up that day.
A decade later, we still cook over open flame. We still source from neighbors and small Texas farms. And the table is still set the same way: for two, for ten, for whoever's hungry.






From neighborhood regulars to first-time visitors — here's what they're sharing.
“The flatbread is unforgettable, and the room feels like a friend's dinner party. We come back every other Friday.”
“Cozy, modern, and the steak was cooked perfectly. Service was warm without trying too hard. Already booking next weekend.”
“Brought my parents here for their anniversary. The team took such good care of us — and the pappardelle was something else.”
Walk-ins welcome at the bar. For dinner service, we recommend booking ahead — especially Friday and Saturday.