THE FOOD - THE DRINKS - THE SETTING - THE CHEFS
“Ember is Arroyo Grande’s wood-fired kitchen—hand-crafted, regionally inspired comfort cooked over real fire.”
ABOUT THE FOOD
Ember, located in Arroyo Grande about a 7 minute drive south of Pismo beach a unique restaurant awaits you. We cook the kind of food we love to eat at home — seasonal, rustic, and made by hand. Our menu draws inspiration from the simplicity of Italian cuisine and the ingredients of California’s Central Coast, all brought to life over a wood fire.
Everything is prepared from scratch in-house, using local produce, thoughtfully sourced meats, and time-honored techniques. The grill and oven aren’t just tools — they’re central to our flavor. The result is bold, comforting food meant to be shared: wood-fired pizzas, house-made pastas, grilled steaks, and vegetables kissed by flame.
Our menu changes often, driven by what’s fresh, what’s local, and what feels right for the season.
ABOUT THE BAR
Our goal at Ember is to create the ideal environment to enjoy food and wine, beer or cocktails. Our thoughtfully created wine list mostly features wines from San Luis Obispo and Santa Barbara Counties, in addition to greater California and beyond. Featuring a dozen wines by the glass and nearly 150 wines by the bottle, our list is sure to provide something for everyone.
We have an exceptionally innovative and unique craft cocktail program that changes seasonally and features the finest spirits, house-made syrups, fresh squeezed juices, tinctures and herbs. We have a cocktail for anyone or you can ask one of our mixologists to create something unique for you.
Our craft beer program at Ember features drafts of the finest selection of locally brewed beers available today. Rotating tap handles ensure the offerings stay fresh and seasonal.
ABOUT THE SETTING
Ember occupies what was once a classic Central Coast pole barn — repurposed with care and character to create a warm, inviting setting for wood-fired dining. Reuse and reinvention are at the heart of what we do, and the building reflects that ethos perfectly.
The open kitchen anchors the room, offering guests a front-row seat to the action. A wood-fired oven, brick hearth, Tuscan grill, and working spit-roaster set the stage — both visually and culinarily — for an evening built around fire, flavor, and craftsmanship. It’s not just dinner — it’s a dining experience.
EXECUTIVE CHEF
DAVID MARKS
In 2010 David began cooking professionally in the kitchen of Full of Life Flatbread in Los Alamos, CA, which is where he met and became friends with Brian Collins. Starting out in the factory and the catering department, he did everything from making pizzas for their frozen line, to working grandiose caterings for weddings, company parties, wine startups, and music festivals. As soon as a position became available in the restaurant he was offered to work the oven at FOL as “baker”, cooking up entrées on the grill and starter plates baked in the oven along with flatbreads. Within two months he was promoted to the position of Sous Chef, and under the tutelage of Collins, his knowledge base grew tremendously. Marks’ background in carpentry was known of and called upon to help in the construction of Ember two months prior to opening. Doing much of the woodwork, David is able to admire the beauty of Ember whenever he has a chance to look up from the pass. Playing an active role in menu changes and “politics” of the kitchen, David has found a home in his work place and in 2024 became Executive Chef!
PASTRY CHEF
MATTHEW MOLACEK
Matthew was born and raised on the Central Coast of California. He has been working in the food industry for ten years and has recently developed a passion for pastry the past 4 years. He was inspired by the artistry, science, and craftsmanship that pastry has to offer. In June 2013, he graduated with a Certificate of Honors in L’Art de la Pâtisserie - The Professional Pastry and Baking Program at The French Pastry School in Chicago, IL. While in Chicago, Matt continued to expand his knowledge and skills by working and volunteering in several restaurants and hotels. He is very excited to be back in Arroyo Grande and running our entire pastry and bread program, his creative genius is showcased on a night basis with the array of desserts he creates always focusing on whats currently in season .