Oak and cherry coals, burning since noon. Local farms, one open kitchen, and nothing on the plate that didn't earn its place. This is dinner the slow way — the only way we know.
Every morning starts the same way: oak split by hand, cherry for sweetness, and a fire that won't be ready until it stops showing off. By the time you sit down, those flames have settled into a bed of coals that cooks with patience instead of panic.
No gas line in the kitchen. No microwave in the building. Just heat, smoke, timing — and a menu that changes with whatever our farms pulled from the ground that week.
THE HEARTH — SHOT ON SITE
Dry-aged in house, finished over cherry coals. Smoked bone marrow butter, charred spring onion.
Eight hours in the smoke, glazed with burnt honey and black garlic. Falls apart if you look at it wrong.
Whatever the boats brought in this morning, roasted whole in the hearth with lemon ash and herb oil.
"You can't rush the fire. So we stopped rushing everything else, too."— Marco Reyes, Chef & Pitmaster
Tue – Thu · 5pm – 10pm
Fri – Sat · 5pm – 11pm
Sunday · 4pm – 9pm
Monday · the fire rests
Ember Wood-Fired Kitchen
1400 N Franklin St
Tampa Heights, FL 33602
Get directions ↗
(813) 555-0192
hello@emberkitchen.demo
Walk-ins welcome at the bar.
Parties of 7+, call ahead.
Tables go fast on weekends — the dining room seats 54 and the hearth counter seats 8. Tell us when, and we'll confirm by text within the hour.
Demo site — reservations are not live. Built to show what your restaurant's site could feel like.