THE FOOD - THE DRINKS - THE SETTING - THE CHEFS
Ember restaurant in Arroyo Grande is all about serving authentic hand-crafted food cooked by a wood fire. We aim to create the ideal environment to experience Central Coast food and wine.
ABOUT THE FOOD
We serve Italian-inspired California Cuisine. All our inspirations find their way back to Italy. When we cook Italian, it is not what a lot of Americans think of as Italian. To us it means: #1 cooking with a genuine spirit of giving and love, #2 cooking what is local and with a proud sense of tradition, #3 Less is more! You’d be amazed to see some families in Italy take a handful of simple ingredients such as dried beans, garlic, parsley, tomato, and breadcrumbs and make angels cry. They make it taste good because they have to. It's that passion, not frugality, that pushes the simple ingredients skyward. Our food will always be simple fare to be shared and enjoyed.
ABOUT THE
WINE + CRAFT COCKTAILS + BEER
Our goal at Ember is to create the ideal environment to enjoy food and wine, beer or cocktails. Our thoughtfully created wine list mostly features wines from San Luis Obispo and Santa Barbara Counties, in addition to greater California and beyond. Featuring a dozen wines by the glass and nearly 150 wines by the bottle, our list is sure to provide something for everyone.
We have an exceptionally innovative and unique craft cocktail program that changes seasonally and features the finest spirits, house-made syrups, fresh squeezed juices, tinctures and herbs. We have a cocktail for anyone or you can ask one of mixologists create something unique for you.
Our craft beer program at Ember features drafts of the finest selection of locally brewed beers available today. Rotating tap handles ensure the offerings stay fresh and seasonal.
ABOUT THE SETTING
We are occupying what can be described as an "old pole barn". Well hey, recycle and repurposing is all the rage (for a very good reason) so the location of Ember is dutifully stepping in line with that sentiment. "Funky" is embraced and corralled into what sets the stage for a fun and entertaining evening. Quite literally a show; we feature an open kitchen with a wood fired oven, a brick-and-mortar fireplace/hearth outfitted with a Tuscan grill and spit-roaster to conjure the essential flavors of honest food.
EXECUTIVE CHEF
DAVID MARKS
In 2010 David began cooking professionally in the kitchen of Full of Life Flatbread in Los Alamos, CA, which is where he met and became friends with Brian Collins. Starting out in the factory and the catering department, he did everything from making pizzas for their frozen line, to working grandiose caterings for weddings, company parties, wine startups, and music festivals. As soon as a position became available in the restaurant he was offered to work the oven at FOL as “baker”, cooking up entrées on the grill and starter plates baked in the oven along with flatbreads. Within two months he was promoted to the position of Sous Chef, and under the tutelage of Collins, his knowledge base grew tremendously. Marks’ background in carpentry was known of and called upon to help in the construction of Ember two months prior to opening. Doing much of the woodwork, David is able to admire the beauty of Ember whenever he has a chance to look up from his duties on the line; working the wood-fired oven or expediting. Playing an active role in menu changes and “politics” of the kitchen, David has found a home in his work place and in 2024 became Executive Chef!.
PASTRY CHEF
MATTHEW MOLACEK
Matthew was born and raised on the Central Coast of California. He has been working in the food industry for ten years and has recently developed a passion for pastry the past 4 years. He was inspired by the artistry, science, and craftsmanship that pastry has to offer. In June 2013, he graduated with a Certificate of Honors in L’Art de la Pâtisserie - The Professional Pastry and Baking Program at The French Pastry School in Chicago, IL. While in Chicago, Matt continued to expand his knowledge and skills by working and volunteering in several restaurants and hotels. He is very excited to be back in Arroyo Grande.