About Us
Where it all began...
Long before there was a restaurant, there was a tradition – every summer, friends and family would gather around an open fire in the backyard, and Marcus Webb would cook. Not from recipes, not from training, just from instinct.
Slow-roasted lamb pulled apart with bare hands. Corn charred black at the edges, sweet and smoky in the middle. Cast iron skillets handed around like shared secrets.
Our Specialties
Every dish on our menu is built around fire – but these two keep people coming back. Made with patience, smoke, and the same backyard instinct that started it all.
Fire-Grilled Chicken
Marinated chicken breast, garlic butter, lemon, herbs, seasonal greens.
$22
Lamb-beef Skewers
Grilled lamb & beef skewers, garlic, paprika, cumin, olive oil, lemon, fresh herbs.
$18
The People Behind The Fire
Every fire needs people willing to tend it. Ours is kept alive by a crew who show up before sunrise, stay past the last ember, and pour everything they have into every plate that leaves this kitchen.
Tony Gordon
Mike Tomskin
Edward Solo
What Guests Say
Ember Kitchen’s open-flame dishes are unforgettable - each bite bursts with smoky warmth and fresh, seasonal flavors.