Where fire meets
flavor,
and every plate tells a story.
A wood-fired kitchen built around the oldest cooking method there is — oak, embers, and patience. No shortcuts, just seasonal ingredients cooked the slow way.
reservations
(503) 555-0000
Cooking the slow way, in a hurried world.
Ember & Thyme began as a single wood oven in the back of a Portland warehouse. A decade later, that same hearth still anchors the kitchen — every steak, root vegetable, and loaf of bread passes through live oak fire before it reaches your table.
We work with a short list of farms within a hundred miles, change the menu with the seasons, and keep the wine list small enough that our sommelier can talk you through every bottle personally.
Marguerite Voss
Executive Chef & Founder
The Hearth Is Always Warm
Call ahead for parties of six or more.
Dinner Service
Bar & Lounge
Reservations
(503) 555-0000
Walk-ins welcome at the counter
From the Wood-Fired Menu
From the Hearth
Cellar Selections
To Finish
The Hearth, The Table, The Room
Every table gets the same fire.
We built this room the way we cook — with restraint, good materials, and nothing added just to fill space. Reservations are timed so no table ever feels rushed off the coals.
- Open oak hearth visible from every seat
- Small-producer wine list, 40 labels
- Seasonal menu, rewritten monthly
- Private hearth-side table for six
“
Every dish had that same thread of smoke running through it — not overpowering, just honest. The ribeye alone is worth the drive from the coast.
★★★★★
Make a Reservation
We hold tables in 15-minute seatings so the kitchen can send every course at its best. For parties over eight, please call directly.
(503) 555-0000
Tue–Sat, 5:00pm – 11:00pm
Visit the Kitchen
Address
Phone & Booking
Hours
Monday closed for prep
