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Gallery · Volume i.

An Editorial Look.

A quiet essay in fire, food, and low light — the way an evening at Ember & Ivory tends to remember itself.

Intimate candlelit table with open-fire kitchen in background — i. The Room
Every table set to candle

Chef's hands with tweezers plating a delicate dish beside firelight — ii. The Pass
Precision, at low volume

Glowing embers with sparks rising in the hearth — iii. The Hearth
Kept lit through service

Wine being poured from a decanter under candlelight — iv. The Cellar
A pour, decanted

Truffle agnolotti with brown butter and hazelnut — v. Truffle Agnolotti
Brown butter, sage, hazelnut

The hearth is the oldest room in a restaurant — everything gathers around it.

— From the kitchen notebook

Chef searing meat over the open-fire hearth — vi. Direct Fire
Sear, rest, serve

Chef Daniel Vance beside the hearth — vii. The Chef
Daniel Vance

Seasonal ingredients on the prep counter — viii. Sourcing
Harvest at daybreak

Candlelit table for two with a plated dish — ix. Table for Two
An hour past sunset

Private dining table set for eight with candles and hearth — x. The Private Room
Set for eight

Low light. Slow pace. Long tables. The evening does the rest.

— House Rule

Come and See

Photography is one thing. Dinner is another.

Two seatings each evening, Tuesday through Sunday. Two hours at the table is what we hope for.

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