Ember & Oak Kitchen brings honest, wood-fired American cooking to the heart of Hudson Valley. Open for lunch and dinner — and Sunday brunch worth waking up for.
Every dish starts at the fire and ends with something your table will remember.
12 oz prime cut, slow-smoked for 4 hours over white oak. Served with roasted garlic compound butter and crispy smashed potatoes.
Two smash-style patties, aged cheddar, caramelized onions, bread-and-butter pickles, house ember sauce on a brioche bun.
Made from scratch daily. Dark brown sugar filling, Hudson Valley pecans, and a splash of small-batch bourbon. Served warm with vanilla bean ice cream.
We cook over hand-split white oak and applewood — no gas shortcuts. That smoky depth in every bite? That's the real thing.
Our produce, meat, and dairy come from farms within 40 miles. We know our farmers by name, and that means you know what you're eating.
This is our life's work — not a franchise, not a chain. Every dish that leaves our kitchen has our name on it, and we take that seriously.
Bread, sauces, desserts, dressings — all made in-house every morning. You'll taste the difference.
"The ribeye alone is worth the drive from the city. I don't know what they do to it but it's unlike anything I've had at a place that isn't a steakhouse. The side of smashed potatoes? Perfect. We'll be back every time we're in the area."
"Brought my whole family here for my dad's birthday and everyone left happy — the picky kids, the health-conscious mom, my steak-obsessed brother. That's genuinely hard to pull off. The pecan pie is not optional. Order it."
"We've been coming here almost every Friday since they opened. The staff remembers your name, the food is consistent every single time, and the vibe is just... warm. This place feels like it belongs here."
We're open most days — check below, then come hungry.