Salt & Ember
One seating. Twenty-eight people.
Twenty-eight seats, one seating a night, and a menu that is written the morning it is served.
The kitchen
Written after the deliveries.
Ines Okafor cooks a five-course menu that is decided in the morning and printed in the afternoon. There is no à la carte, no substitution beyond genuine dietary need, and no second seating — the kitchen cooks one service and then stops.
Almost everything arrives from within sixty miles. The oysters come from a bay forty minutes north, the lamb from the ridge behind us, and the bread is started the night before in the same oven that fires the fish.
- Breakfast — Courtyard, 7:30–10:30, included for all guests
- Dinner — One seating at 19:00, Wednesday to Sunday
- Cellar — Tastings at 17:00, Friday and Saturday
Menus
A recent week.
Five courses, $145. Written each morning; this is a recent evening.
Served in the courtyard, included with every room.
The cellar
Cold, difficult vineyards.
The list is almost entirely from the coastal ridges within an hour of here — the marginal, fog-bound sites that struggle in a way that turns out to suit pinot noir and chardonnay very well.
Tastings run at 17:00 on Friday and Saturday: six pours, ninety minutes, and an argument about whether the 2019s were better than the 2021s.
Book a tastingDinner is included in the booking.
Reserve a room and the 19:00 seating is offered at checkout — it is the only way to get a table.
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