Our Story
From a dream to your table.
A Kitchen Built on Conviction
Ember & Oak Kitchen was born from a simple belief: that the best meals start with the best ingredients, sourced from people you know and trust. When Chef Marcus Williams opened our doors in 2018, he set out to build more than a restaurant. He wanted to create a gathering place where food, community, and craft come together.
After years working in acclaimed kitchens in New York and Washington, D.C., Marcus returned to Baltimore with a vision for something different. Not a trendy concept or a flashy destination, but a neighborhood restaurant with soul — a place where the cooking speaks for itself and every guest feels at home.
Chef Marcus Williams
A Baltimore native, Marcus trained at the Culinary Institute of America before spending a decade in kitchens across the East Coast. His cooking style draws on French technique, but his heart is rooted in the Chesapeake region's incredible bounty.
- CIA graduate, Class of 2006
- Former sous chef at Gramercy Tavern, NYC
- Baltimore Magazine "Best New Chef" 2019
- James Beard semifinalist, Best Chef Mid-Atlantic 2023
Farm to Table, For Real
We know "farm-to-table" gets thrown around a lot. For us, it's not a marketing phrase — it's how we actually run our kitchen. Our sous chefs visit our partner farms monthly. Our menu changes with the seasons because our ingredients do. And when something isn't available locally, we're transparent about where it comes from.
We work with over a dozen farms and producers within 100 miles of Baltimore. From the heritage pork at Verdant Acres to the heirloom tomatoes at Sugarloaf Farm, every ingredient has a story, and our servers love to share them.
The Farmers & Producers
Sugarloaf Farm
Heirloom tomatoes, leafy greens, herbs, and seasonal vegetables from Frederick County, MD.
Verdant Acres
Pasture-raised heritage pork and free-range poultry from the Shenandoah Valley.
Chapel Hill Creamery
Artisanal cheeses, fresh butter, and seasonal cream from grass-fed herds.
Chesapeake Watermen's Co-op
Day-boat oysters, blue crab, rockfish, and seasonal catches from the Bay.
Stone Mill Bakehouse
Naturally leavened sourdough, focaccia, and pastries baked fresh daily.
Wild Table Provisions
Seasonal wild mushrooms, ramps, fiddleheads, and botanicals from Appalachian foothills.
In the Press
"A masterclass in seasonal cooking. Ember & Oak delivers on every level."
Baltimore Magazine Best New Restaurant 2019
"The kind of neighborhood gem every city deserves. Impeccable service, outstanding food."
The Washington Post Featured Review
"Williams cooks with a quiet confidence that lets the ingredients shine. This is what farm-to-table should be."
Eater Baltimore Essential Restaurants 2024
Come See for Yourself
We'd love to welcome you to our table. Reserve your spot today.
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