The kitchen
Ember & Oak opened in 2019. It was built around a single idea: cook over fire, source honestly, let the ingredients be the point.
Cooking with fire
isn’t a trend
Marcus Webb grew up in Cleveland. He spent a decade away — cooking at a Michelin-starred brasserie in Lyon, staging at Arzak, running a section at a beloved Chicago steakhouse — before returning with a clear picture of what he wanted to build.
The hearth at Ember & Oak is the kitchen. Every protein, most vegetables, a lot of the bread — it all passes through fire at some point. The menu is structured simply because the cooking is complex. There’s no reason to hide behind elaborate descriptions.
We’re committed to sourcing within 200 miles when possible. Our beef comes from a farm 45 minutes south of Cleveland. The produce changes with what’s best each week.
Marcus Webb
Executive Chef & Owner
After stages in Lyon and San Sebastián, Marcus returned to Cleveland to open the restaurant he always wanted to eat at. The menu is his obsession.
Dana Reyes
General Manager
Dana leads front-of-house with a hospitality philosophy built on presence, not performance. She knows every regular's name.
Kai Hollister
Pastry Chef
Kai's desserts are restrained but unforgettable — burnt honey, bittersweet chocolate, just enough sweetness to make you order one more.
The most compelling fire-driven kitchen in Cleveland. The ribeye alone is worth the drive.
Cleveland Magazine · 2024A James Beard-worthy dining room that feels both refined and genuinely alive.
Scene Magazine · 2023Ember & Oak is what happens when a chef stops chasing trends and starts trusting the fire.
Eater Cleveland · 2024
Join us for
dinner
We recommend reservations, especially for weekends. Walk-ins welcome at the bar. Private dining available for groups of 10 or more.
Tue–Thu: 5pm – 10pm
Fri–Sat: 5pm – 11pm
Sun: 10am – 2pm
831 Prospect Ave E
Cleveland, OH 44115