Our Story
One fire, a city full of farms, and no reason to rush.
Ember & Vine started with a hardwood hearth on Biltmore Avenue and a simple idea: cook honestly over fire, source from the mountains around us, and make a room nobody wants to leave.
The story, in a sentence.
Marcus Delgado grew up cooking over coals at his grandfather's place in the Smokies, where dinner was whatever the garden gave up that morning and the fire did most of the work. Ember & Vine is his attempt to bottle that feeling on Biltmore Avenue: one live hearth, a standing order with the farms that ring the city, and a menu that changes the week the mountains do.
That shows up in every seat. Nora writes the seasonal menus alongside Marcus, Elliot keeps two hundred honest labels on the wine list, and Priya bakes the hearth sourdough that opens every meal. We pace dinner to the room instead of the clock, because a table you have to give back at nine is not really yours.
Come hungry, stay late, and leave smelling faintly of woodsmoke. That is the whole idea.
What you can expect from us.
Cooked over fire
A single hardwood hearth anchors the kitchen. Char, smoke, and a slow flame are the seasoning we reach for first, on the steaks, the trout, even the vegetables.
Grown nearby
We buy from more than sixty farms and makers within an hour of the door. The menu follows what they harvest, so it changes when the mountains do.
Built to linger
Your table is yours for the night. We pace the meal to the room, not the clock, and we would rather you stay for one more glass than turn the seat.
Where we are
On Biltmore Avenue, in the heart of downtown.
You will find us at 114 Biltmore Avenue, Asheville, NC 28801, a few blocks south of Pack Square and an easy walk from the South Slope breweries and the Orange Peel. Dinner Tuesday through Sunday, brunch on the weekends, and the bar holding a few first-come seats whenever the fire is lit.
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