Farm-Fresh Ingredients, House-Made Everything, Tennessee Soul
Marcus Wellington never planned to open a restaurant in Nashville. After fifteen years in New York kitchens — the last four as executive chef at a Tribeca tasting-menu spot — he came to Tennessee for a weekend trip in 2020 and wandered into the Franklin Farmers Market on a Saturday morning. The heirloom tomatoes were extraordinary. The heritage pork was unlike anything he had tasted. He signed a lease on Broadway three weeks later.
Ember & Oak opened in the spring of 2021 with a tight menu built entirely around what Marcus could source within fifty miles. No imported truffles, no overnight air freight — just Tennessee produce, heritage proteins from family farms he visits personally, and the kind of honest Southern cooking that respects its roots while pushing the craft forward. The name comes from the twin pillars of his cooking: the ember of the wood-fired grill and the oak cutting boards his grandfather made by hand in Virginia. Sofia joined within months, bringing Michelin-level technique and a pastry program that turned dessert into the most talked-about course on the menu.
Five years in, the restaurant has earned Zagat recognition, a James Beard semifinalist nod for Sofia, and a loyal following that fills the dining room six nights a week. Nashville's culinary renaissance is real — the city has transformed into one of the country's most exciting food destinations — and Ember & Oak has been part of that story from the beginning. The menu changes with the season, not the trend, and that is exactly the point.
“To celebrate Tennessee's ingredients and the people who grow them through honest, wood-fired cooking and warm, unpretentious Southern hospitality.”
The principles that drive Ember & Oak Kitchen
We source within fifty miles whenever possible. Our farmers, ranchers, and foragers are partners, not vendors — and we list them on the menu because they deserve the credit.
Every element is made from scratch in our kitchen. House-made pasta, hand-butchered proteins, baked-daily bread, and sauces built from the bones up. No shortcuts.
Fine dining without the attitude. Our servers know the menu inside out and genuinely want you to have the best meal of your week — whether it is your first visit or your fiftieth.
We compost kitchen waste, use seasonal ingredients to minimize transport, and partner with farmers who practice responsible land stewardship. Great food and environmental responsibility go hand in hand.
Ember & Oak is a neighborhood restaurant that happens to serve exceptional food. We host local producers, charity dinners, cooking classes, and community events throughout the year.
The professionals behind our success
Executive Chef & Owner
CIA Hyde Park, 15 years fine dining
Marcus trained at the Culinary Institute of America and spent fifteen years in New York kitchens before relocating to Nashville in 2020. He opened Ember & Oak after falling in love with Tennessee's heirloom produce and heritage livestock at the Franklin Farmers Market. His cooking philosophy is simple: let the ingredient lead, and never hide behind technique. Nashville's culinary renaissance gave him the community he had always been looking for.
Sous Chef
James Beard semifinalist, Michelin-trained
Sofia earned her James Beard semifinalist nod at age 28 while running the line at a Michelin-starred restaurant in Chicago. She brings precision and creative fire to every dish and oversees the pastry program, including the Tennessee honey tart that has become Ember & Oak's most requested dessert.
Wine Director & Sommelier
Court of Master Sommeliers Level III
David curates a 400-bottle wine list with a focus on small-production vineyards from around the world. He designs the pairings for every tasting menu and Wine Dinner and has a knack for matching unexpected bottles with Marcus's seasonal Southern plates.
Events & Catering Director
12 years hospitality management, CMP certified
Elena spent a decade managing events at luxury hotels in New York and Nashville before joining Ember & Oak in 2022. She handles every detail of private dining and off-site catering, from menu planning to day-of coordination, so clients can be guests at their own events.
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