A neighborhood bistro cooking seasonal, live-fire plates with what's fresh and local. Warm room, honest food, unhurried evenings.
"Everything starts at the hearth. We cook over oak and hickory, source from growers we know by name, and let the seasons write the menu."
12oz prime cut over oak, charred scallion butter, confit fingerlings.
Braised short rib ragù, slow tomato, aged parmesan.
Sweet corn purée, brown butter, charred lemon, herbs.
Bittersweet ganache, sea salt, olive oil, honeycomb.
Amberleaf began with a simple idea: cook honest food over live fire and give people a reason to slow down. No rush, no fuss, just a warm room and a menu that changes with the season.
We work with nearby farms and makers, break down whole animals in house, and bake our bread daily. What lands on your table was chosen that morning.
Join us for dinner
