Ember & Oak was born from a simple belief: the most extraordinary meal is the one that's completely in season, grown within fifty miles, and prepared with nothing to hide.
We work directly with seven family farms across the Hudson Valley — our menu changes weekly, sometimes daily, to reflect exactly what the land is offering at its peak. There are no shortcuts at Ember & Oak.
Chef Elena Voss trained under three Michelin-starred kitchens in Lyon and Copenhagen before returning to her family's Hudson Valley roots in 2019. She opened Ember & Oak with co-founder and sommelier Daniel Park to create something that felt urgently of this place and this season.
Her philosophy is radical restraint — fewer ingredients, better sourced, prepared with obsessive technique. The result is food that tastes like it remembered itself.
Our private dining room seats up to 24 guests for corporate dinners, milestone celebrations, and intimate gatherings. Executive Chef Elena Voss designs a bespoke menu around your occasion.