What to order
Dishes worth ordering
Our story
Four chefs. One kitchen. One defining dish.
Ember & Vine opened in 2022 in a converted print shop, built around one oven and one belief: a wood fire does more for a plate than any amount of technique can fake. The kitchen changes with what the market has that week — the fire never does.
Maren Kolstad
Chef & Owner
Spent six years cooking over live fire in Copenhagen before bringing the oven home to Ann Arbor.
Devon Ruiz
Sous Chef
Runs the pass most nights and built the wine list from scratch — mostly small, natural producers Devon tracked down directly.
What guests say
“The trout alone is worth the drive from Detroit. Everything tastes like it was cooked by someone who actually cares.”
“Best natural wine list in Ann Arbor, full stop. Devon's recommendations have never once missed.”
“Small menu, but everything on it is exactly right. The sourdough might be the best bread I have had in this state.”
“The trout alone is worth the drive from Detroit. Everything tastes like it was cooked by someone who actually cares.”
“Best natural wine list in Ann Arbor, full stop. Devon's recommendations have never once missed.”
“Small menu, but everything on it is exactly right. The sourdough might be the best bread I have had in this state.”
Ember Club
Earn 1 point per $1 spent. Redeem 150 points for $10 off.