Margherita $18
San Marzano, fior di latte, basil, 72-hour dough.
Our story
A little kitchen built around one big oven.
We opened Ember & Olive in an old bakery on Orchard Lane, keeping the brick oven that had been warming the street for sixty years.
Everything we cook passes through that fire — our sourdough, the vegetables from Hollow Creek Farm, the whole fish on Fridays. The menu changes with what arrives at the back door each morning, and our team of twelve still sits down together for family meal before service.
Local firstTwelve partner farms and one very patient fisherman.
Zero shortcutsStocks, pasta and bread made in-house daily.
Warm welcomeKids, dogs on the patio and walk-ins always welcome.
— Chef Marco & Elena Ruiz
