Wood-fired Italian kitchen · Portland

Ember & Oak

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Ember & Oak

Est. 2016 · Portland, Oregon

Fire, flour& slow
evenings

Wood-fired Italian kitchen. A 900° oak oven, pasta rolled by hand every morning, and a wine list built for long dinners.

Reserve a tableThe menu
Wood-fired pizzaHandmade pastaNatural wineEmber-grilled meatsSeasonal produce

(01) Our story

A small room built around one big fire. We buy from farms within a hundred miles, mill our own semolina, and change the menu whenever the market does. Simple food, cooked over real wood.

Head chef Marco Bellini plating a dish
Chef Marco BelliniNaples → Portland

Ember & Oak began with a secondhand oven and a stubborn idea: that the best Italian food is simple, seasonal and cooked over real wood. Nine years on, the oven is the same. The queue is a little longer.

9
Years by the fire
900°
Oven heat (°F)
40+
Italian wines

(02) From the oven

Signature dishes

Five plates our regulars come back for. Keep scrolling. The kitchen is just getting started.

Smoked Burrata Pizza01

Smoked Burrata Pizza

$22

San Marzano, basil, olive oil from Puglia. Blistered in 90 seconds.

Hand-cut Tagliatelle02

Hand-cut Tagliatelle

$26

Rolled every morning. Eight-hour beef ragù, aged parmigiano.

Ember-grilled Ribeye03

Ember-grilled Ribeye

$42

14 oz, rested over oak coals. Rosemary salt, salsa verde.

Seafood Linguine04

Seafood Linguine

$34

Clams, prawns and mussels, white wine, chili, parsley.

Strawberry Panna Cotta05

Strawberry Panna Cotta

$11

Vanilla bean cream, macerated strawberries, mint.

Hungry yet?See the full menu

(05) Reservations

Save your seat
by the fire.