A table in the field, a fire at the center
Ember is a restaurant without walls. We bring a wood-fired kitchen and a long table to farms, orchards, vineyards, and breweries across Connecticut—serving hyper-seasonal New England dishes cooked over live fire, right where the ingredients are grown.
Spring greenhouse suppers · orchard harvest dinners · farm brewery residencies
A mobile restaurant built around live fire & place
Ember is a roaming, open-air restaurant that sets up short residencies at farms, orchards, vineyards, and breweries. Instead of asking guests to come to us, we pack up our kitchen and cook in the places we love—fields, greenhouses, barns, patios, and taprooms across Connecticut.
Menus change with the season and the farm: spring greenhouse dinners, long-table suppers among the apple trees, late-summer cookouts at breweries, harvest feasts in the fall. Every night is a one-time-only story about where we are and what’s in season right now.
- Hyper-seasonal New England plates built around local farms & producers.
- Fire used as a seasoning—not a gimmick—to deepen, not drown, what’s on the plate.
- Formats for public dinners, brewery residencies, weddings, and private events.
Place over polish. We care more about the view from the field than the shine of the flatware. The landscape is the dining room.
Farmers first. Menus are written around the people growing, raising, and making the ingredients—often just a few miles from the table.
Honest fire. Wood, embers, and smoke are tools we respect. We use them to coax sweetness out of carrots, crisp the skin on fish, and put a quiet char on late-summer stone fruit.
How Ember moves through the seasons
Ember is designed to travel with the growing season—from the first greens in unheated greenhouses to the last apples and winter squash. Each residency feels different, because the field, the light, and the ingredients change.
Tender greens, first alliums, overwintered roots, and cool nights. Think wood-roasted carrots with cultured butter, smoked leeks, and bright broths around a long table tucked inside a greenhouse.
Tomatoes, sweet corn, soft herbs, stone fruit. Ember sets up near the trees or the taproom, serving shareable plates meant to pair with cold beer and golden-hour light.
Squash, apples, storage roots, braises, and long roasts in cast iron. Cozy, slow-fire cooking for orchard harvest nights, barn suppers, and private celebrations.
Ways to experience Ember
As the calendar develops, Ember will move between farms, orchards, breweries, and private properties. Here are a few formats we’re building toward. Join the list to hear about specific dates first.
A long-table dinner set between the rows—ember-roasted squash, cider-braised pork, and apples in more forms than we can count, paired with local cider and wines.
A rotating menu of wood-fired small plates built around what’s pouring—smoked wings, ember-kissed veg, shareable snacks, and a couple of bigger plates to split.
For couples who’d rather toast in a meadow than a ballroom: a custom menu, cooked over live fire, built around your story, your guests, and the landscape you love.
Not a barbecue joint. A fire-forward kitchen.
Ember isn’t about covering everything in smoke—it’s about using fire with intention. Kissing vegetables at the edge of the coals. Giving fish just enough flame to crackle the skin. Letting cast-iron do the slow work on braises while guests talk at the table.
As Ember takes shape, this gallery will fill with real fires, real plates, and real nights in the field. For now, consider this a sketch of the energy we’re chasing.
Bring Ember to your farm, brewery, or celebration
The easiest way to start is simple: send us an email at hello@emberct.com with a few details about what you’re imagining. No forms, no templates—just a quick note.
What to include in your email
- Who you are (farm, brewery, venue, couple, etc.).
- Where you’re located and your ideal season or date range.
- Approximate guest count and type of event.
- Whether you’re picturing a one-night dinner, a short residency, or a private celebration.
From there we’ll follow up with format ideas, sample menus, and what working together could look like.
Who Ember is a good fit for
- Farms and orchards hosting seasonal dinners or harvest events.
- Breweries and taprooms looking for a serious food partner.
- Weddings and private celebrations that want fire, fields, and a sense of place.
- Pop-ups and collaborations that center local ingredients and live fire.