Ember & Oak — Demo Site by Austin AI Marketing

One fire, lit at 5 a.m.

The hearth gets split post oak from a farm outside Lockhart. Everything on the menu passes over it at some point: the brisket for fourteen hours, the bread for four minutes.

We change the menu with what the Central Texas farms bring in each week, so ask your server what is new.

14 hrBrisket

60Seats

6Local farms

What is on the fire

A sample menu. It changes weekly.

Post-Oak Brisket House$34

Fourteen-hour prime brisket, pickled onion, white bread, burnt-end jus.

Hearth Ribeye$58

16 oz, ember-roasted shallots, chimichurri, smoked salt.

Whole Gulf Snapper$42

Grilled on the bone, charred citrus, green chile butter.

Smoked Pork Ribs$29

Half rack, coffee rub, cherry-tomato salad.

Coal-Roasted Carrots Veg$14

Carrot-top salsa verde, labneh, toasted pepitas.

Hearth Bread$8

Baked to order, cultured butter, honey from Bastrop.

Brisket Hash$19

Crispy potatoes, two fried eggs, salsa roja.

Skillet Cornbread$11

Jalapeño honey butter, served warm from the hearth.

Smoked Chicken Chilaquiles$17

Salsa verde, crema, queso fresco, sunny egg.

Fire-Toasted Granola Veg$12

Greek yogurt, peaches in season, pecan brittle.

Smoked Old Fashioned$15

Texas bourbon, demerara, orange, oak smoke.

Hearth Margarita$13

Blanco tequila, charred lime, agave, chile salt.

Local Draft$8

Four taps from Austin breweries, rotating.

Hill Country Red$14 / $52

Glass or bottle, from a Fredericksburg winery.

Cooked over
post oak.

One fire, lit at 5 a.m.

What is on the fire

Hours & location

Reserve a table