Our story
Two chefs. One kitchen.
A small wood-fired kitchen and natural wine list in the heart of Kerrytown.
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.
The team
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.
Dishes worth ordering
Whole Roasted Trout
Cooked directly in the embers, finished with charred lemon and herb oil.
Charred Sourdough & Cultured Butter
Baked daily, served warm with butter cultured in-house for three days.
Wood-Fired Mushroom Toast
Whatever the forager brought in that morning, piled onto grilled sourdough.
Ember-Roasted Squash
Cooked directly in the coals, finished with brown butter and sage.