From the Hearth
Dry-Aged Ribeye
45-day aged, bone marrow butter, charred shallot.
Farm to Table · Est. 2018
Where Every Meal Tells a Story.
Seasonal American cuisine, drawn from the soil and finished over open flame — served by candlelight.
Our Philosophy
“We believe food is memory. Every dish begins at the farm and ends at your table.”
12 Local Farm Partners
Seasonal Menu, Quarterly
James Beard Nominated 2023
Signatures
What We're Known For
From the Coast
Seared Scallops
Brown butter, cauliflower, golden raisin caper.
Sweet Finish
Dark Chocolate Fondant
Molten 70% ganache, smoked sea salt, crème fraîche.
The Room
An Evening at Ember & Oak
Meet the Chef
Executive Chef Marcus Cole
Marcus came up through the kitchens of New York and the Loire Valley, but his cooking has always pointed home — to the small family farms and woodland flavors of his childhood. At Ember & Oak, he builds each menu around what the land offers that week, letting fire and patience do the rest.
His philosophy is simple: source honestly, cook with intention, and let every plate carry a sense of place. The result is food that feels both refined and deeply rooted — a quiet celebration of the people who grow it.
– Chef Marcus
Private Dining & Events
Host Your Most Memorable Evening
Private Room
An intimate space for up to 30 guests, with a dedicated server and bespoke menu.
Full Buyout
Reserve the entire dining room for up to 120 guests for a singular evening.
Corporate & Celebrations
Tailored menus and wine pairings for milestones, launches, and gatherings.
Acclaim
As Featured In
The New York TimesEaterFood & WineBon AppétitCondé Nast Traveler
The New York Times
“A masterclass in restraint — every plate feels like a memory you didn't know you had.”
Food & Wine
“Ember & Oak has quietly become one of the most essential tables in the country.”
Reservations
Join Us Tonight
- Hours
- Tuesday – Sunday · 5:00 PM – 11:00 PM
- Address
- 148 Greenwell Avenue, Hudson, NY 12534
- Phone
- (518) 555-0182