Ember

Ember Restaurant Review:

A veteran of Chez Panisse and Full of Life Flatbread, chef Brian Collins has successfully stepped out on his own with Ember. The menus change monthly, depending on available ingredients, but always offer several meant-to-share items under “salad & soup,” “share,” “oven,” coals” and “sweet.” Dishes have included delicate (and potato-less) ricotta gnocchi with brown butter, prosciutto and arugula flatbread, and wood-fired duck lasagna. With options such as the chocolate-hazelnut terrine with salted ice cream or the citrus crème brûlée with tangerine granita, this is not a place to skip dessert. The wine list showcases primarily local labels, and several craft beers are on tap. Be prepared for a wait unless you get there early.