Open-Flame Kitchen
Wood, charcoal & hay
Our Story
Rooted in
tradition, driven by curiosity
Ember & Vine began with a simple conviction: that the most extraordinary dining experiences emerge when you stop trying to impress and start trying to connect — with the land, the season, and the person across the table.
Chef Margaux Duval spent a decade foraging, farming, and cooking across three continents before settling into this converted warehouse, where every dish is cooked over live fire and every ingredient is sourced within 80 miles.
Margaux Duval
Executive Chef & Founder
