Our story
Cooking that follows the season, not the trend.
Ember & Rye opened in 2018 with a simple idea: build the menu around what the farmers bring in, not the other way around. Our kitchen changes weekly, sometimes daily, but the philosophy never does — good ingredients, handled with restraint, served in a room where you actually want to stay for dessert.
Chef Dana Whitfield leads a small kitchen team that butchers its own meat, mills its own flour for bread, and sources produce from growers within sixty miles of the front door.