The kitchen at Ember & Salt is at its best in the quiet hour before service begins. The sauces are mounted, the garnishes trimmed, the mise en place complete. In this hour, everything that was uncertain in the morning becomes specific. You know exactly what tonight will taste like.
We write this journal to share some of that specificity with you. To explain where the morel mushrooms came from, and why the halibut preparation changed between Tuesday and Friday. To introduce you to the people who grow our vegetables and harvest our oysters before dawn.
We hope these stories make the meal more meaningful. Good food always has a story behind it. We believe you deserve to know it.