Wood fire.Mountain harvest.A table worth lingering at.
A seasonal, live-fire American restaurant in downtown Asheville. Everything that can meet the hearth does, plated beside a wine list two hundred labels deep. Come for dinner, stay for the room.
The hearth-roasted trout ruined me for every other restaurant in town. We stayed three hours and nobody rushed us once.
Best meal we have had in Asheville, full stop. Sat at the chef's counter and watched the whole thing. Worth every penny.
Elliot picked a wine I'd never heard of and it was perfect. The vegetables off the fire somehow outshone the steak.
Booked the hearth room for my wife's birthday. They built the menu around her favorites. The whole table was floored.
Weekend brunch is a secret. The sourdough alone is worth the trip, and that barrel-aged bloody mary is dangerous.
Warm room, real fire, honest cooking. The kind of place you immediately want to bring everyone you love.
We walked in on a Tuesday, grabbed two seats at the bar, and had the full menu. Felt like locals by dessert.
Every plate tasted like someone cared. The smoked-honey tart at the end is still on my mind a week later.
The hearth-roasted trout ruined me for every other restaurant in town. We stayed three hours and nobody rushed us once.
Best meal we have had in Asheville, full stop. Sat at the chef's counter and watched the whole thing. Worth every penny.
Elliot picked a wine I'd never heard of and it was perfect. The vegetables off the fire somehow outshone the steak.
Booked the hearth room for my wife's birthday. They built the menu around her favorites. The whole table was floored.
Weekend brunch is a secret. The sourdough alone is worth the trip, and that barrel-aged bloody mary is dangerous.
Warm room, real fire, honest cooking. The kind of place you immediately want to bring everyone you love.
We walked in on a Tuesday, grabbed two seats at the bar, and had the full menu. Felt like locals by dessert.
Every plate tasted like someone cared. The smoked-honey tart at the end is still on my mind a week later.
Sample reviews , connect the client's verified Google reviews at launch.
Ways to Dine
One fire.
Many ways to gather.
Dinner over coals, a long weekend brunch, a seat at the bar, or the whole room for your celebration. However you come to Ember & Vine, the hearth is the center of it.
Why Ember & Vine
We built one thing and built it well: a single hardwood hearth, a standing order with the farms that ring Asheville, and a room that feels like the best dinner party you have ever been to. No gimmicks, just fire, season, and care.
Live fire, every night.
Mountain farms, every plate.
A room you won't want to leave.
Why It Tastes Different
A night out,
and a night here.
The Usual Night Out
- A menu printed once, served forever
- Food finished in a microwave
- Produce trucked in from who-knows-where
- A wine list of three reds and a white
- Rushed off the table by 8:15
A Night at Ember & Vine
- A menu that changes with the harvest
- Cooked over live oak and applewood
- Vegetables from farms that ring the city
- Two hundred labels, no markup games
- A table that's yours for the evening
Find Your Night
Whatever brought you in.
A first date, a long-overdue catch-up, the whole family, or the team after a big week. Tell us what tonight is and we will point you to the right table.
Our Table
The people behind
the fire.
A small crew who cook, pour, and host like you are guests in their home, because, most nights, that is exactly how it feels.
Marcus Delgado
Executive Chef & Co-Owner
Nora Whitfield
Chef de Cuisine
Elliot Brennan
General Manager & Wine Director
Priya Anand
Pastry Chef
What Guests Say
Asheville keeps coming back.
“The hearth-roasted trout ruined me for every other restaurant in town. We stayed three hours and nobody rushed us once.”
“Best meal we have had in Asheville, full stop. Sat at the chef's counter and watched the whole thing. Worth every penny.”
“Elliot picked a wine I'd never heard of and it was perfect. The vegetables off the fire somehow outshone the steak.”
“Booked the hearth room for my wife's birthday. They built the menu around her favorites. The whole table was floored.”
“Weekend brunch is a secret. The sourdough alone is worth the trip, and that barrel-aged bloody mary is dangerous.”
“Warm room, real fire, honest cooking. The kind of place you immediately want to bring everyone you love.”
Sample reviews , connect the client's verified Google reviews at launch.
Sample figures , to be replaced with the client's verified results before launch.
Our Philosophy
Cook with fire. Buy from neighbors.
We think a restaurant should taste like where it stands. So we cook over wood, source from the farms within an hour of our door, and refuse to let a great evening be hurried. If a dish does not earn its place on the menu, it does not stay.
Proud member of the Asheville Independent Restaurant Association
Our Way
A neighborhood restaurant that happens to cook over fire.
We are not chasing stars. We are chasing the feeling of a table you do not want to leave, good fire, honest wine, mountain produce, and a room that knows your name by the second visit.
Reserve a Table→Press & Events
What's on at the restaurant.
New seasonal menus, pairing dinners, brunch news, and the occasional kind word in the press, all in one place.
Spring on the hearth: the new seasonal menu is here
Ramps, morels, and the first asparagus from Sandy Mush. Chef Marcus walks through what is coming off the fire this spring and why the menu changed overnight.
Reservations
The best table in Asheville is the one you booked.
Reserve online in under a minute, or give us a call. Walk-ins are always welcome at the bar, with the full menu.