The Genesis

The Soul of Fire & Grain

An ongoing devotion to ancestral cooking techniques, untouched heirloom seeds, and the pursuit of understated architectural elegance.

The Element of Fire

The 850° Dual White-Oak Hearth

At the core of Ember & Grain stands our custom dual hearth, hand-built from Pennsylvania firebrick and reclaimed Hudson River cast iron. We burn only kiln-dried white oak and seasonal fruitwoods—apple, cherry, and sugar maple—each selected for the specific aromatic profile it imparts to radiant coals.

Cooking over live embers requires continuous sensory vigilance. There are no dials or digital sensors. Heat is modulated purely through intuition, airflow manipulation, and elevation above glowing coals. The result is a profound, caramelized exterior enclosing delicate tenderness that modern gas ranges cannot replicate.

“When you cook over wood flame, every log tells a story of weather, rain, and soil. You are capturing nature's purest energy.”

— Julian Mercer, Chef Patron

The Seed of Civilization

Heirloom Grains & 48-Hour Fermentation

Modern industrial agriculture has bred wheat for yield, stripping it of genetic complexity and deep mineral character. At Ember & Grain, we work directly with independent, certified organic farmers cultivating unhybridized heirloom grains:

Einkorn: The world's oldest domesticated wheat, rich in carotenoids and nutty sweetness.
Emmer Farro: Cultivated since ancient Mesopotamia, offering an earthy chew and robust mineral structure.
Red Spelt: Gentle on digestion, stone-milled weekly in the Hudson Valley for our sourdough boule and pastas.
Purple Karma Barley: Toasted over embers to brew our signature aperitif infusions and confectionery crisps.

Master Baker Evelyn Saint-Claire oversees our wild sourdough fermentation—a 48-hour cold-retardation process that breaks down phytates, yielding unmatched aromatics and effortless digestibility.

Spatial Design

An Architecture of Warmth & Tactility

Conceived in collaboration with bespoke architectural artisans, every surface celebrates natural, honest materials.

Materiality

Charred Shou Sugi Ban

Japanese flame-preserved cedar planks lining our dining salon, absorbing sound and creating a velvety acoustic envelope.

Craft

Live-Edge American Walnut

Communal and private dining tables handcrafted from 150-year-old fallen Pennsylvania timber, finished with natural beeswax.

Atmosphere

Smoked Glass & Brass

Custom mouth-blown lanterns cast a flattering, candlelit golden hue reminiscent of setting autumn sun.

Sanctuary

Limestone Vault

Subterranean arches carved from raw limestone, keeping our 1,800 reserve vintages at constant 55° humidity.

The Leadership

The Artisans of Ember & Grain

Julian Mercer

Chef Patron & Co-Founder

Julian spent over a decade honing his wood-fire craft across the Basque countryside and Scandinavia before founding Ember & Grain. His cooking is defined by primal fire, restraint, and an uncompromising respect for seasonal ingredients.

“The fire strips away everything superfluous, leaving only truth on the plate.”

Evelyn Saint-Claire

Executive Baker & Pastry Chef

Trained in artisanal bakeries in Paris and San Francisco, Evelyn has dedicated her career to reviving ancient grain landraces. Her hearth-baked loaves and grain-infused confections form the foundational soul of our dining room.

“Bread is not a side dish; it is the oldest communal bond in human culture.”

Marcello Vance

Head Sommelier & Cellar Director

An Advanced Sommelier through the Court of Master Sommeliers, Marcello directs our 1,800-bottle cellar. He works directly with small family growers in Burgundy, Piedmont, the Loire Valley, and the Finger Lakes.

“We champion wines made by farmers who care for their soils as much as we care for our fire.”