About Ember & Bloom

Ember & Bloom opened in 2018 with a simple mission: to celebrate the flavors of the Pacific Northwest through the primal art of wood-fired cooking. Every dish that leaves our kitchen has been touched by flame.

Our Chef

Chef Elena Vasquez trained in the wood-fired kitchens of Spain and Argentina before returning home to open Ember & Bloom. Her cooking philosophy is rooted in restraint - letting exceptional ingredients speak for themselves with the enhancement of live fire.

Our Ingredients

We partner with over 15 local farms and purveyors within a 50-mile radius. Our menu changes weekly based on what is freshest and most flavorful. We believe great cooking starts long before the kitchen - it starts in the soil.

Our Kitchen

At the heart of the restaurant is a custom-built wood-burning oven and open hearth, fueled by sustainably harvested hardwoods. The open kitchen allows guests to watch the dance of fire and food.