Boston Globe Top 10 · 2023 & 2024

Cooked
Over
Fire.

A custom 1,200°F oak-burning oven. Dry-aged prime cuts. Ingredients from New England farms. 88 Newbury Street.

Reserve Tonight View Menu
Dinner Service
Monday – Thursday, 5:00 – 10:00 PM
Fri & Saturday
5:00 – 11:00 PM · Valet available
Weekend Brunch
Saturday & Sunday, 10:30 AM – 2:00 PM
Reservations
(617) 555-0391 · Walk-ins welcome at bar
The Oven
Custom-built 1,200°F oak-burning hearth. The center of everything we do.
The Ingredients
Farm sourcing within 50 miles. Seasonal menu that changes with the harvest.
The Experience
Intimate 80-seat dining room. Private hearth room for 24. Walk-in bar.
Signature Dishes
From the Fire
All proteins sourced within 50 miles. Menu changes seasonally. Ask your server about tonight's specials.
Wood-Roasted Starter
Bone Marrow
Split bones roasted in the oven, served with herb gremolata, pickled shallots, and grilled sourdough. The dish that made the Boston Globe reviewer come back twice.
$18
Fire-Roasted · Vegetable
Whole Cauliflower
Plant Forward
Roasted whole until charred and caramelized. Served with tahini, pomegranate, and za'atar. The dish chefs keep ordering.
$16
45-Day Dry-Aged · Prime
NY Strip
Signature
Oak-grilled prime strip, rested, finished with bone marrow butter. The cut that put us on the map. The one people drive 40 minutes for.
$62
Wood-Roasted · Seafood
Whole Branzino
Mediterranean sea bass roasted with lemon, capers, and fresh herbs. Deboned tableside. Perfect for two as a shared plate or one as a main.
$38
Craft Cocktail
Oak-Smoked Old Fashioned
Bourbon, demerara, Angostura — smoked tableside under a glass cloche with white oak chips. The drink that's been on the menu since night one.
$19
Dessert
Smoked Chocolate Torte
Dark chocolate torte with smoked ganache, sea salt caramel, and vanilla bean ice cream. The one people ask about after they leave.
$14
View Full Menu

Daniel Torres didn't want to open a restaurant. He wanted to build a fire.

After 15 years in professional kitchens — including five at Gramercy Tavern — he moved to Boston in 2018 with one idea: cook everything over an open flame.

No gas ranges. No shortcuts. Just wood, fire, and the best ingredients he could find within 50 miles.

6
Years Open
4.8★
Google Rating
50
Mile Sourcing Radius
340+
Yelp Reviews

He spent a year designing the custom 1,200-degree oven that anchors the kitchen before he served a single plate. He sourced every piece of firewood from New England hardwood suppliers. He built relationships with twelve farms within 50 miles before opening day.

Oak & Ember debuted in 2019 to a three-month waitlist. The Boston Globe called it "the most exciting restaurant opening of the year." Six years later, the oven still burns every night, Daniel still works the line on weekends, and the only thing on the menu that hasn't changed is the commitment to fire-driven cooking.

The dining room holds 80. The private Hearth Room seats 24. The bar takes walk-ins every night. Come as you are, stay as long as you want.

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What Guests Say
The Reviews Speak for Themselves
★★★★★
"The dry-aged strip is the best steak I've had in Boston. Period. And the smoked Old Fashioned is worth the trip alone. We've been back four times and it keeps getting better."
Chris D.
Back Bay · Dinner guest
★★★★★
"Our anniversary dinner was flawless. The service, the atmosphere, every detail was perfect. The way they deboned the branzino tableside — my wife is still talking about it six months later."
Amanda & Paul R.
Beacon Hill · Anniversary dinner
★★★★★
"As a chef myself, I don't say this lightly: the wood-fired cauliflower changed the way I think about vegetables. Simple, brilliant, unforgettable. Daniel Torres is doing something real here."
Thomas K.
Cambridge · Industry guest

Reserve Your
Table Tonight.

Dinner nightly. Brunch on weekends. Walk-ins always welcome at the bar.

Book a Table View Tonight's Menu
(617) 555-0391