A Table Built on Trust.
Ember & Oak was born from a simple belief: food tastes better when you know where it comes from, who grew it, and how it reached your plate. We're a neighborhood restaurant with deep roots in Tennessee's farming community.
See What We ServeOur Story
Ember & Oak opened its doors on Nashville's East Side with one mission — to create a dining experience that honors the land and the people who work it. What started as a 30-seat supper club has grown into one of Nashville's most celebrated farm-to-table destinations.
We believe that great food doesn't need to travel far. That's why 80% of our ingredients are sourced from Tennessee farms within 100 miles of our kitchen. Every season brings a new menu, new collaborations with local growers, and new reasons to gather around the table.
Chef Nate Morrison
Nate trained at Husk Nashville under Sean Brock, where he developed a reverence for Southern foodways and the farmers who sustain them. His cooking is rooted in technique but driven by instinct — letting the ingredient speak first.
At Ember & Oak, Nate builds each menu around what's at peak harvest, working hand-in-hand with growers to plan plantings months in advance. The result is food that feels inevitable — like it could only exist in this place, at this moment.
What We Stand For
Seasonal Integrity
Our menu changes with the harvest. We never force a dish out of season. If it's not ripe, ready, and perfect — it's not on the plate.
Local First
80% of ingredients sourced within 100 miles. We invest in Tennessee's agricultural community because our success is their success.
Honest Craft
From house-made syrups behind the bar to bread baked daily in our kitchen — we do the work because shortcuts have a flavor, and it's not one we serve.
The Space
Nestled in Nashville's East Side, our dining room seats 80 guests in a space designed to feel both intimate and alive. Reclaimed wood, soft amber lighting, and an open kitchen connect you to the energy of the meal being made.
Our private dining room accommodates up to 40 guests for celebrations, corporate gatherings, and evenings that call for something beyond the ordinary.
Our Philosophy on the Plate
We call our cooking New American with Southern heart. That means classic technique meets Tennessee soul — wood-fired proteins, heirloom vegetables treated with care, and flavors that feel both familiar and surprising.
Every plate is a collaboration between our kitchen and the farmers, ranchers, and foragers who make this food possible. We list our partners on every menu because credit belongs where the work is done.
Our Farm Partners
These are the people who make our food possible. We're proud to work alongside some of Tennessee's finest growers and producers.
Delvin Farms
Seasonal vegetables and heirloom tomatoes — College Grove, TN
Bear Creek Farm
Pasture-raised pork and heritage breed poultry — Lascassas, TN
Bloomsbury Farm
Organic greens, herbs, and edible flowers — Smyrna, TN
Noble Springs Dairy
Fresh goat cheese and artisan dairy — Franklin, TN
Come See for Yourself.
The best way to understand what we do is to sit at our table. We're open Tuesday through Sunday for dinner, with weekend brunch on Saturday and Sunday.