Hand-pressed patties. Brioche kissed by butter. Sauces made daily in our kitchen. Every bite is grilled over real oak embers — slow, deliberate, unforgettable.
Three icons. Each one obsessed over. Each one impossible to forget. Choose your weapon.
Two beef patties smashed thin and crispy on the flat-top. Layered with American cheese, pickles, raw onion, and our signature Ember sauce. The burger that started it all.
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A char-grilled patty wrapped in pepper jack, crispy bacon, fried jalapeños, and a chipotle aioli that bites back. Hot, smoky, unapologetic.
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Sautéed wild mushrooms, melted aged swiss, truffle aioli, and peppery arugula on a multigrain seeded bun. Quiet, confident, deeply satisfying.
Order This"We don't cook burgers. We build them — patty by patty, fire by fire."
— Marco Vance, Founder
Ember & Oak started in a single garage stall in 2014. One grill. Two people. A stubborn belief that a burger should taste like a memory — like backyard summers, woodsmoke at dusk, the first bite that makes you stop talking.
A decade later, the obsession hasn't faded. We still grill over real oak. Still press every patty by hand. Still make sauces in small batches that sell out by sundown. The room got bigger. The fire didn't change.
Six reasons people line up. None of them are accidents.
Every patty kisses real oak embers — no gas, no shortcuts. That char is earned, not faked.
Beef sourced from local farms, ground that morning. If it didn't move yesterday, it's not on your bun.
No machines, no pucks. Every burger is shaped by hand the moment you order it.
Eight signature sauces, all whisked in our kitchen. From classic Ember to dangerously smoky bourbon BBQ.
Hand-cut, double-fried, then drenched in molten cheddar, smoked bacon, and house gravy. Order a side. Order two.
From order to fire to plate in eight minutes flat. Because great food shouldn't keep you waiting.
Scroll. Watch the burger come apart. Seven ingredients, all locally sourced, all chosen for one reason: they taste better together than anywhere else.
Walk in for a burger. Stay for the smoke, the sizzle, the soundtrack, and the moment your friend reaches for your fries.
Open kitchen. Vinyl on the speakers. The crackle of fire behind every order. It's not just food — it's a place to belong.
A few words from people who came once and never stopped coming back.
The smash burger ruined every other burger for me. I've tried. I can't go back.
Best burger in the city. Maybe the country. The Inferno will change your week.
You can taste the fire. You can taste the care. That's rare these days — and worth every penny.
Doors open at noon. Fire's already going. Pull up a seat — or skip the line and order ahead.