Our Philosophy
Fire is the
Fire is the
oldest language
Every dish at Ember begins and ends with flame. We cook over open hearth, over white oak and fruitwood, coaxing flavor from the simplest ingredients until they become something you'll think about on the drive home.
Our kitchen sources within a 90-mile radius — from Lancaster County farms, South Jersey foragers, and the Chesapeake Bay. The menu shifts when the seasons do. Nothing is forced. Nothing is imported for spectacle.
— Chef Margaux Villeneuve
