Est. 2019 · Chicago, Illinois

Where Every Meal
Is a Story

Modern American cuisine crafted from the finest local ingredients, where each dish is an act of devotion to the art of cooking.

Our Story

The Story Behind the Flame

Ember & Oak was born from a singular conviction: that the finest dining experiences arise not from technique alone, but from the deep relationship between a chef and the land that feeds them. Executive Chef Marcus Cole spent fifteen years perfecting his craft across Michelin-starred kitchens in New York and Lyon before returning to the city he loves.

Today, every dish on our menu traces back to one of our twelve partner farms within 150 miles of Chicago. We believe in honoring the farmers who tend the soil, the fishermen who brave the water, and the artisans who craft every ingredient with purpose. At Ember & Oak, we don't just cook food — we celebrate it.

Est. 2019
Founded
3
James Beard Nominations
100%
Farm-to-Table Sourcing
12
Local Farm Partners
Executive Chef Marcus Cole at work in the Ember & Oak kitchen
"Cooking is my love language."
— Chef Marcus Cole
Join Us

Reserve Your Table Tonight

We invite you to experience the story of Ember & Oak firsthand. For parties of eight or more, or for private dining inquiries, please call us directly.

Hours
Tue–Thu 5:30pm–10pm · Fri–Sat 5pm–11pm · Sun 4:30pm–9pm
Reservations
Recommended 2–3 weeks in advance for weekends
Private Dining
Available for groups of 8–24 guests

Reservations are confirmed via email within 24 hours. Cancellations must be made 24 hours in advance.

The Craft Behind the Plate

Meet the Culinary Team

Marcus Cole — Executive Chef & Co-Founder

Marcus Cole

Executive Chef & Co-Founder

A three-time James Beard nominee with 20 years of experience across Michelin-starred kitchens in New York, Lyon, and Tokyo. Marcus returned to Chicago to build a restaurant where integrity of ingredient meets artistry of technique.

CIA Graduated 2003
Lyon, France Trained
James Beard Nominee ×3
Sofia Reyes — Executive Sous Chef

Sofia Reyes

Executive Sous Chef

Born in Oaxaca and raised in Chicago, Sofia brings a deep reverence for heritage ingredients and bold flavors. Her instinct for balance elevates every plate that leaves the Ember & Oak kitchen.

Le Cordon Bleu Chicago
Latin Cuisine Specialist
12 Years Experience
James Park — Executive Pastry Chef

James Park

Executive Pastry Chef

James trained in Paris under renowned pastry master Christophe Felder before honing his craft in New York City. His desserts are architectural and emotional in equal measure — the perfect coda to every meal.

École Ferrandi Paris
Pastry Arts Specialist
Beard Award Semifinalist
What Our Guests Say

Stories From Our Table

“

The most transcendent dining experience we have had in years. Chef Marcus Cole's duck breast is the reason restaurants exist — every element on the plate told a story.

JR
James & Rachel Thornton
Chicago, IL · Visited March 2025
“

Ember & Oak completely redefined fine dining for us. The farm-to-table philosophy is not a marketing line here — you taste the difference in every single bite. We are already planning our return.

AM
Alexandra Moreau
New York, NY · Visited February 2025
“

We celebrated our 25th anniversary at Ember & Oak and the team went above and beyond. The sommelier's pairing was extraordinary, and James Park's chocolate torte deserves its own James Beard Award.

DP
David & Patricia Nkosi
Oak Park, IL · Visited January 2025

4.9 out of 5 · 847 reviews on Google · Ranked #3 Fine Dining in Chicago

Questions & Answers

Frequently Asked

Get in Touch

We'd Love to Hear From You

Address
147 West Randolph Street
Chicago, IL 60601
Phone
(312) 555-0147
Email
reservations@emberandoak.com
Hours
Tue–Thu 5:30pm–10:00pm
Fri–Sat 5:00pm–11:00pm
Sun 4:30pm–9:00pm
Mon: Closed

147 W Randolph St, Chicago

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