Fourteen seats. One seating a night. One menu, written each morning from what the farms bring — and cooked entirely over Napa oak, the way food was made for ten thousand years.
Our kitchen has no dials. Every dish — from the first ember-kissed oyster to the 45-day dry-aged ribeye — is cooked over oak harvested from Napa vineyard removals, managed by hand and instinct.
The dining room seats fourteen around a single counter facing the fire. You watch your dinner being born. There is no music, no rush, and no menu to decide from: the season decides.
— Chef Mara Ellison
Per evening, never more
Ingredients within 50 miles
Dry-aged in-house
Michelin star, 2025
"The most transportive meal in Napa right now. You don't eat at Olive & Ember — you sit by a fire while a chef cooks for you like family."
Seatings open 60 days ahead, on the first of each month at 10am. Join the list and we will write to you before the public release.
Join the reservation list