Fire,
patience, and
good company.

Ember & Rye opened in 2019 with one idea: a single white oak oven, run from morning to close, doing the work most kitchens split across six burners and three fryers.

Chef Marcus Calloway spent twelve years in brigade kitchens in London and San Francisco before returning to Portland with a simpler conviction — that fire, given time, makes better food. Nothing on our menu is rushed. The bread proves overnight. The vegetables roast slowly in residual heat. The fish gets the open flame directly.

We seat 38, we don't take large parties past 8, and we're closed Mondays so the oven can rest too.