Our Story

Fire has always been the point.

Ember & Salt started with a single wood-fired grill in Chef Daniel Reyes's backyard, where Sunday dinners for twelve regularly became forty. A decade later, the same grill — rebuilt, but unchanged in spirit — sits at the center of our kitchen.

We work almost entirely with what's in season within a hundred miles, and butcher, mill, and ferment as much as we can in-house. Nothing goes out that we wouldn't serve at our own table.