Reserve

Wood-fired kitchen · Cocktail bar

Cooked over flame

Seasonal plates from a live hearth, small-grower wines and a late, warm bar.

Reserve a table View the menu

I Our story

One hearth, lit daily

A handful of farmers, and the patience to wait for the embers.

Savor & Ember began as a single wood oven in a converted harbour warehouse. Ten years on, the fire still sets the rhythm: oak and cherry wood burn down through the afternoon, and by service everything we cook — from bread to dessert — has touched the coals.

We buy whole animals, day-boat fish and whatever our growers are proudest of that week. The menu follows them, not the other way round.

12h
slow-smoked short rib
180
bottles in the cellar
1
open hearth, lit daily
Close-up of meat and vegetables grilling over glowing oak embers
The hearth, around 4 pm — two hours before the first table.
Head chef plating a dish at the pass beside the open fire

III The kitchen

The kitchen

“Fire doesn’t forgive shortcuts. We cook slowly, season simply and let the embers do the talking.”

Elena Marlowe Head chef (fictional)
  1. 01

    Sourced close

    Whole animals and day-boat fish from producers within a morning’s drive.

  2. 02

    Cooked on wood

    Oak for heat, cherry for sweetness, vine cuttings for a final kiss of smoke.

  3. 03

    Served to share

    Plates land in the middle of the table — the way a fire is meant to be enjoyed.

Embers glowing under the grill
5:00 pm — the coals are ready
A smoked old fashioned cocktail on the bar counter
6:30 pm — first rounds at the bar
Short rib plated with celeriac purée
8:00 pm — short rib leaves the pass
The dining room filled with guests and candlelight
9:15 pm — a full room
The cellar room set for a private dinner
10:00 pm — the cellar table lingers
The chef at the pass
11:30 pm — the fire is banked for tomorrow
Long candle-lit table in the brick-vaulted cellar room

IV Private dining

Gather round

Your own table, by the fire.

Birthdays, rehearsal dinners, long Friday lunches with the team. Every private booking includes a menu built with the chef and a dedicated host for the night.

  • A brick-vaulted room beneath the bar, lined with our cellar. Long table, candlelight, a sommelier on hand. Minimum spend applies.

Enquire about an event

V Reservations

Save a seat

Closest to the fire, if you ask nicely.

We hold tables for 15 minutes. For parties of nine or more, choose “Private dining” and our events team will reply within a day.

  • Bookings open 60 days ahead
  • Bar seats kept for walk-ins
  • Same-day: (555) 010-0000

Demo form — nothing is sent or stored.

VI Visit

Find the glow

On Harbor Avenue, two minutes from the water.

Hours

Opening hours
MondayClosed
Tuesday5 pm – 11 pm
Wednesday5 pm – 11 pm
Thursday5 pm – 11 pm
Friday5 pm – 1 am
Saturday12 pm – 1 am
Sunday12 pm – 10 pm

Where

123 Harbor Ave
Your City

Valet parking on Friday and Saturday evenings.

Contact

(555) 010-0000
hello@savorandember.example

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