Fire.
Salt.
Memory.

Ember & Salt Kitchen started with a single wood-burning oven and a stubborn refusal to compromise. When Chef Marcus Cole opened the restaurant in 2019, he wanted one thing: food that tastes like someone actually cared.

We source from seven farms within 200 miles of Scottsdale — not because it's trendy, but because better ingredients mean better food. Full stop. Our menu shifts with the season, not the supply chain.

The name is literal. Ember from the hearth we cook over every night. Salt because it's the first thing a cook reaches for and the last detail that matters on a plate.