Ember & salt

Food is important. Foods have personalities, a history, a future. Food holds a constant dialogue with its sources, members and consumers. We are curious about the stories foods tell and about the chapters that are yet to unfold. Which cultures did the spices emerge from? How, why and where did they migrate to throughout history? What happened when they met? Where can we take them next?

In the 25 years of professional cooking the exposure to diverse food cultures has led to the insight that they are malleable. Food isn’t stationary. Rather, it travels and melds in cultures. Cuisines are not region-defined or time-limited as we sometimes think. We tend to define them by country; American, Thai, Lebanese, French, Japanese and so on. However, the more the history of food cultures are studied, the clearer it becomes that the culinary dialogue is far more complex and interesting.

The origins of spices and dishes can typically be traced back to surprising times and places. The humble chickpea from Mesopotamia has made its way around the world, from the North African falafel to the Sicilian panelle to the Nicoise socca, and more. Tomatoes entered the “Italian” kitchen only after 1492 with the discovery of the world’s roundness and later became its most renowned ingredient.

This knowledge enhances the understanding of food's history, potential and, in turn, the way we cook. A whole world of combinations and creative exploration emerges when the rigidity of definitions is softened.

Led by Executive Chef, Reed Deluca, Ember & Salt maintains a health-oriented ethos and caters to all dietary needs and preferences: Plant-forward, vegan, pescetarian, vegetarian, gluten-free, dairy-free, kid-friendly, Kosher-style and macro-conscious (high-protein low-carb) to name a few.

Food is not just instantly gratifying; it nourishes our bodies, affects our minds and creates life lasting memories.

Join us for unforgettable, tasteful experiences.