Illustrative photographs — Fabrizio Pullara / Unsplash. Not this business's own work.
Inside Ember Ash
Take a closer look.
Illustrative photographs — Sebastian Coman Photography / Unsplash, Edgar Chaparro / Unsplash, Ben Stein / Unsplash, Oliver Guhr / Unsplash. Not this business's own work.
The door
Where to find us
In the kitchen
The room
Thirty-eight seats, one oven and a board that changes every week. The kitchen is open to the room, so the people cooking your dinner are the people who wrote the menu that morning.
- LicenceOR OLCC #ALDER-DEMO-000
- Room38 seats, six at the kitchen counter
The kitchen
The bill of fare
Fictional content written for an internal demo build.
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Snacks and starters
Small things to eat while the oven works. Bread is mixed in the morning and baked on the hearth floor through the afternoon.
- Alder-smoked trout
- Hearth bread & cultured butter
- Pickled chanterelles
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From the wood oven
Oak for heat, alder for smoke. The oven holds its floor temperature overnight, which is what roots and whole shellfish want.
- Whole Dungeness crab
- Fire-roasted delicata
- Hearth flatbread
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Over the coals
Whole fish and larger cuts grilled over embers raked out of the oven, rested on the plancha and carved to the table.
- Whole grilled rockfish
- Coulotte over embers
- Charred leeks & hazelnut
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Pasta and grains
Rolled each morning from Willamette Valley flour, sauced with whatever the same delivery brought in.
- Hand-rolled garganelli
- Farro & winter greens
- Corzetti with brown butter
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Puddings
Two a night, made that day, usually with fruit that came in the same crate as dinner.
- Hazelnut torta
- Pears in cider
- Buckwheat ice cream
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Wine and bar
A short list that leans on Willamette Valley pinot and Oregon cider, with vermouth and amari for people eating at the counter.
- Willamette pinot
- Oregon cider
- Vermouth & amari
How it runs
House notes
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The menu is written Tuesday
Tuesday is the prep day. What the boats at Newport landed and what the valley farms have that week decides the menu, and it goes on the board and the website that afternoon.
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Everything cooks over wood
One oven, one grill, oak and alder. No gas range and no fryer, which is the reason the menu is six or seven plates rather than twenty.
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Booking the room
Reservations open two weeks ahead. The six counter seats facing the kitchen and the bar stools are held back for walk-ins every night.
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Allergies and dietaries
Tell us when you book. A short menu is easy to change, but one oven and shared coals have limits, and we would rather say plainly what we cannot do than risk it.
Reserve a table
Ask for a table
The quickest way is the phone. Anything written here reaches the kitchen the same way.
- (541) 555-0187
- tables@emberandash.example
- 412 Blair Blvd, Eugene, OR 97402
Questions
Before you come
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Do you take reservations?
Yes, and they open two weeks ahead. The counter and the bar are kept for walk-ins, so there is usually a seat if you are happy to eat facing the kitchen.
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Is there much for vegetarians?
The oven treats vegetables as seriously as it treats fish. There are normally two vegetarian plates plus the flatbread. Vegan needs a note when you book, because the bread and pasta are not.
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Can you seat a group?
Up to eight at the corner table. Anything bigger takes the whole room, which we can do on a Monday when we are otherwise closed.
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Is it loud, and can we bring children?
It is one hard-floored room with an open kitchen, so it carries. The early seating is the quiet one, and children are welcome then.