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Wood-fired flatbread glowing from the hearth at Ember and Vine

Burlington, Vermont

Ember
& Vine

Fire, seasons, and good company.

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Or call us: (802) 555-0188

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From the Hearth

What the fire makes.

Wood-fired flatbread with charred edges and bright toppings

The Hearth

Wood-fired Flatbreads

Pulled from the fire at peak char — blistered, breathing, alive with whatever the season offers.

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Seasonal small plates arranged on rustic dark crockery

The Season

Seasonal Small Plates

New England farms, picked at the edge of ready — sharing plates that change when the land does.

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A hearth main of roasted meat resting over glowing coals

The Main

Hearth Mains

Longer. Slower. Everything here has touched the flame and rested in the smoke.

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The warm glowing interior of Ember and Vine with firelight and candlelit tables

Everything here has touched the flame.

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Burlington, VT New England hearth
Chef at the wood-fired hearth at Ember and Vine
Our Story

A hearth,
a season,
a table.

Wood-fired plates from a New England hearth. Since 2018, chef-owned and rooted in Vermont — every dish begins with what's growing nearby and what the fire wants to do with it. Seasonal. Local. Unapologetically from here.

The menu changes when the farms do. The fire never stops.

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The flatbread ruined every other flatbread for me.

★★★★★ — Marisa K.

"Sunday supper feels like eating at a friend's house."

★★★★★ — Priya S.
Find Us

Come to the fire.

Address

55 Pine St,
Burlington, VT

Phone

(802) 555-0188

Hours
  • Tuesday – Thursday5:00 – 10:00 pm
  • Friday – Saturday5:00 – 11:00 pm
  • Sunday4:00 – 9:00 pm
  • MondayClosed
Checking hours…
The wood-fired hearth at Ember and Vine glowing in the dim kitchen

Our Story

Wood fire burning in the stone hearth

The fire was first.

Ember & Vine opened in Burlington in 2018 with a single, animating idea: that cooking over a real wood fire — not as a gimmick, but as the whole point — produces something no gas burner or electric range can touch. The char, the smoke, the uneven heat that demands the cook's constant attention.

It's a New England approach to an ancient method. Vermont winters make you want something that glows.

Seasonal ingredients laid out from local Vermont farms

The farm before the recipe.

We don't write the menu and then shop. We shop — from farms we know by name, in fields we've walked — and then we write the menu. That means the kitchen moves with the land: asparagus in May, dry corn in October, root vegetables through the deep cold.

What grows here, we cook here. That's the whole brief.

Guests gathered around firelit tables at Ember and Vine

Chef-owned, always.

Ember & Vine is and has always been a chef-owned restaurant. That means the person who wrote the menu is in the kitchen every service — not on television, not at a second location. The decisions that matter to you were made by someone who cares whether the flatbread is right tonight.

It also means we're small on purpose. Forty seats. One hearth. Full attention.

What we stand for.

The Fire

Wood-fired cooking is our method and our medium — not decoration. Every dish touches the flame.

The Season

Local farms and honest seasonality drive the menu. We change when the land does.

The Table

Good company is part of the recipe. Sharing plates. Sunday suppers. A room that slows you down.

The Place

Burlington, Vermont. New England. Here, specifically — not a concept that could be anywhere.