The Kitchen
Smoke, Salt, and Time
Chef Adrienne Cole
Cooking with fire is an act of submission. You cannot control the flame, you can only guide it. At Ember & Salt, we embrace the unpredictability of the hearth. Every char is unique, every service is a conversation with the embers.
Our philosophy is simple: source the finest ingredients and let the fire do the talking. No masks, no distractions. Just the pure, unadulterated flavor of smoke and salt.
Note: No relation to Darius Cole of Cole Electric or Dr. Renata Cole of Sculpt.
The Team
Adrienne Cole
Chef & Owner
Cole opened Ember & Salt in 2023 after a decade cooking in Florence, Sicily, and New York. The Josper was the first thing she bought and the only thing she will not negotiate on. James Beard nominee, 2024.
Marco Vitale
Sous Chef
Marco trained under Cole at her last project before they opened this one together. He runs the line on weekends and pulls the lamb shoulders at 3 a.m.
Lena Sokolova
Sommelier
Lena built the wine program from the cellar up. She believes that not every pour needs a backstory, but most of them have one anyway. WSET Diploma; previously at Babbo and Quattro.
Tomás Reyes
Pastry Chef
Cole hired Tomás in early 2026 to rebuild the dessert program. He came from a Bay Area pastry kitchen and is currently obsessed with brown butter, cherry wood, and the limitations of gelatin.
Hannah Wei
General Manager
Hannah runs the floor with the calm of someone who has seen worse Saturdays. She came up through hotel hospitality and joined Ember & Salt at the opening.
Daniel Park
Server Lead
Daniel has worked Cole's sections since the soft opening and has memorized every wine on the list, including the ones Lena keeps changing.
Our Partners
Hollow Brook Lamb
Heritage lamb
Family farm an hour north. Dorset and Katahdin lambs, pasture-raised, slow-grown.
“They send us a whole shoulder every Tuesday morning. We send them a box of olive oil cake every Christmas.”
Sea & Stone Fisheries
Day-boat fish and shellfish
Day-boat operation working a fifty-mile stretch of coast. Mussels, clams, branzino, scallops.
“They call the kitchen on the boat radio and tell us what came up. Cole writes the menu around that call.”
Two Pines Farm
Heritage pork and Italian sausage
Berkshire and Tamworth pigs. They cure their own pancetta and grind sausage to our spec.
“We split a whole hog every two weeks and use every part of it.”
Field & Vine Produce
Organic produce
Three-generation farm. Heirloom tomatoes, radicchio, brassicas, the herbs in the back lot.
“They drop produce at the back door six days a week. Cole picks the radicchio herself when she can.”
Wild Acre Foraging
Foraged mushrooms and herbs
A two-person operation foraging the surrounding forests for porcini, chanterelles, ramps, hen-of-the-woods.
“When porcini season hits, they show up unannounced with a milk crate.”
Stonehouse Creamery
Burrata, mozzarella, ricotta
A small dairy making fresh mozzarella and burrata each morning.
“Delivered before service. If burrata is on the menu, it was made today.”
Cherry Mill Wood Co.
Cherry and oak smoking wood
Local mill cutting and seasoning cherry and oak specifically for our Josper.
“The smoke you taste on the lamb has a name and a phone number.”
Olive Stone Mill
Extra-virgin olive oil
A Sicilian mill we import from. Cold-pressed, single estate, current harvest.
“We get the first run of every harvest, shipped before it's even on their website.”
Pollinator's Reserve
Honey
A regional apiary. Wildflower, thyme, buckwheat. We use them on the cheese plate and in the pastry kitchen.
“Tomás pulls a different one for each dessert season.”
Coast Line Salt Works
Sea salt
Solar-evaporated sea salt from the coast forty miles south.
“The finishing salt on every plate. The other half of the name on the door.”
Taste the philosophy
Reserve a table and experience Chef Adrienne's wood-fired craft firsthand.
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