Ember & Oak
A chef at the white-oak oven, flames lighting the kitchen.
Gaslamp Quarter · San Diego · wood-fired

Everything off the fire.

White-oak oven, open grill, day-boat fish and Brandt Farms beef. Order for pickup or delivery, book a table, or ask what's nut-free — just by talking.

See the menu Live demo · your order and the card step appear on screen as you speak
The fire

One oak fire. Two ways to cook.

A stone oven that holds nine hundred degrees for the pizzas and the vegetables, and an open grill beside it for the steaks and the fish. Nothing here is cooked on gas.

Chef Marcus Lee, formerly of Addison, buys beef from Brandt Farms in Brawley, seafood off the San Diego day boats, and produce from Chino Farm in Rancho Santa Fe.

Book a table by voice

Hands plating a dish at the pass. The dining room in late-afternoon light. A negroni on the bar.
Visit

Good to know.

11 am – 10 pm, dailyKitchen last orders 9:30 · brunch Sat & Sun 10–2 · happy hour 4–6 weekdays
613 Fifth AvenueGaslamp Quarter · two blocks from the Convention Center · validated parking at 6th & K
Pickup & deliveryDelivery within 3 miles, no fee · pickup at the host stand · tax 7.75% added at checkout
Patio & private room30-seat heated dog-friendly patio · private dining for up to 20 · corkage $25
How the demo works

Say it. See it. Pay for it.

One voice agent, running on a single CPU server: it shows the menu, builds your order with notes for the kitchen, suggests what goes with it, takes a test card and texts you the order number.
Ask for the menu"What's good tonight?" — dishes appear with photos, prices, calories and allergens.
Order with notes"The ribeye, medium rare, no shallots." Tap a dish to add it, or add a note for the kitchen.
Pairings, then detailsIt offers the sides and drinks that go with your order, then takes a name and number.
Pay on screenA read-back, then the secure card step. Test card 4242 4242 4242 4242, any future date.