Since 2012
Amber & Oak opened its doors in 2012 with a single wood-fired hearth, a short list of recipes handed down through three generations, and a stubborn belief that dinner should never be rushed.
What began as a fifteen-seat room on a quiet corner has grown into a full dining room and bar — but the fire is still the center of everything we do. Every plate that leaves our kitchen touches it in some way, whether it’s a charred vegetable, a slow-braised short rib, or the bread we bake each morning.
We source from farms within a half-day’s drive, change the menu with the seasons, and treat every table — a first date, a birthday, a Tuesday night alone at the bar — the same way: with care.
12+
Years Open
40+
Local Farms
1
Wood-Fired Hearth
Executive Chef
Elena trained in kitchens across Lyon and Umbria before returning home to open Amber & Oak. Her cooking favors restraint over spectacle — three or four ingredients, treated with total attention. When she’s not in the kitchen, she’s usually at the farmers market, planning next week’s menu around whatever looks best that morning.
“cook it like it’s the only thing on the plate”
Our Philosophy
Our menu shifts with the harvest calendar, not the other way around. If it isn’t in season, it isn’t on the plate.
Produce, dairy, and meat come from farms within a half-day’s drive — we know most of our growers by name.
Nearly everything touches the wood-fired hearth — low, slow, and unhurried, the way flavor is actually built.