Nashville, Tennessee · Est. 2019
Ember
Wood fire. Seasonal ingredients. A 42-seat room in The Gulch.
Dinner service Tuesday through Saturday.
The Kitchen
Fire, patience,
intention.
Every plate at Ember begins at the hearth. Chef Marcus Hale built the kitchen around a single wood-fired oven and a commitment to letting ingredients speak without interruption.
The menu changes with the season. The technique doesn’t. Seven courses, sourced within 150 miles of Nashville, composed with the kind of care that only comes from doing one thing and refusing to simplify it.
Current Menu
Spring Tasting Menu
Seven courses · $145 per person · Wine pairing available +$85
I
Ember bread
Wood-fired sourdough, cultured butter, Tennessee wildflower honey
II
Spring onion
Charred ramp, smoked crème fraîche, aged white cheddar, rye crumble
III
Aged duck
Seven-day dry-aged duck breast, sour cherry reduction, micro herbs, duck jus
IV
Tennessee lamb
Wood-roasted rack, spring pea purée, morel mushrooms, herb oil
42
Seats
7
Courses
150
Mile Sourcing Radius
4.9★
Google Rating
Press
“The most quietly ambitious restaurant to open in Nashville in years. Marcus Hale cooks with the kind of restraint that’s harder than spectacle.”
— Nashville Scene, Best New Restaurants 2024
