{"id":16,"date":"2026-08-25T20:01:23","date_gmt":"2026-08-25T20:01:23","guid":{"rendered":"https:\/\/67webdesign.online\/theme2\/home\/"},"modified":"2026-08-26T14:37:41","modified_gmt":"2026-08-26T14:37:41","slug":"home","status":"publish","type":"page","link":"https:\/\/67webdesign.online\/theme2\/","title":{"rendered":"Home"},"content":{"rendered":"

Wood fired Mediterranean<\/p>\n<\/div><\/div>

Fresh flavors,
made to share<\/em><\/h1><\/div><\/div>

Sun ripened vegetables, house made pasta, and lamb off the wood fire. Come hungry, stay late, and pass the plates around the table.<\/p>\n<\/div><\/div>

Book a Table<\/a><\/div>
View Menu<\/a><\/div><\/div><\/div><\/div><\/div><\/div>

Open Daily 11a to 10p<\/p>\n<\/div><\/div><\/div>

Reservations Welcome<\/p>\n<\/div><\/div><\/div>

Dine In & Takeout<\/p>\n<\/div><\/div><\/div>

A Harlow Street Favorite<\/p>\n<\/div><\/div><\/div><\/div><\/div>

\"Chef<\/span><\/div><\/div>

Our story<\/p>\n<\/div><\/div>

A neighborhood table, seven years running<\/h2><\/div><\/div>

Chef Marco Ferrante opened Olive & Ember with one oven, twelve seats, and his grandmother's recipe book. The oven is still here. So is the recipe book.<\/p>\n<\/div><\/div>

We shop the farmers market on Wednesday, roll pasta every morning, and bake focaccia until the room smells like olive oil and rosemary. Everything is meant to be passed across the table.<\/p>\n<\/div><\/div>

About Us →<\/span><\/a><\/p>\n<\/div><\/div><\/div><\/div><\/div>

From the kitchen<\/p>\n<\/div><\/div>

Dishes our regulars order twice<\/h2><\/div><\/div>

The menu shifts with the market. These six earn their place all year.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

\"Ember<\/span><\/div>

Ember Lamb Chops<\/h3><\/div><\/div>

$34<\/p>\n<\/div><\/div><\/div>

Wood fired over oak, finished with mint gremolata and charred lemon.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

\"Saffron<\/span><\/div>

Saffron Tagliatelle<\/h3><\/div><\/div>

$26<\/p>\n<\/div><\/div><\/div>

Rolled this morning, tossed with brown butter, crab, and sweet corn.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

\"Rosemary<\/span><\/div>

Rosemary Focaccia<\/h3><\/div><\/div>

$11<\/p>\n<\/div><\/div><\/div>

Baked hourly. Served warm with whipped ricotta and new olive oil.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

\"Salt<\/span><\/div>

Salt Baked Branzino<\/h3><\/div><\/div>

$32<\/p>\n<\/div><\/div><\/div>

Cracked open at the table with fennel, blood orange, and olives.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

\"Market<\/span><\/div>

Market Garden Plate<\/h3><\/div><\/div>

$19<\/p>\n<\/div><\/div><\/div>

Whatever looked best Wednesday morning, roasted, dressed, and piled high.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

\"Olive<\/span><\/div>

Olive Oil Cake<\/h3><\/div><\/div>

$12<\/p>\n<\/div><\/div><\/div>

Soaked in citrus syrup, spooned over with honeyed mascarpone.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

View Full Menu<\/a><\/div><\/div><\/div><\/div><\/div>

The room<\/p>\n<\/div><\/div>

Candlelight, open fire, a little noise<\/h2><\/div><\/div>

Booths for long dinners, a marble bar for two, and a patio under the fig tree all summer.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

\"Dining<\/span><\/div><\/div>
\"Guests<\/span><\/div><\/div>
\"Candlelit<\/span><\/div><\/div>
\"Plated<\/span><\/div><\/div><\/div><\/div>

Why dine with us<\/p>\n<\/div><\/div>

Why our neighbors keep coming back<\/h2><\/div><\/div><\/div><\/div>

01<\/p>\n<\/div><\/div>

Fresh Local Ingredients<\/h3><\/div><\/div>

We buy from six farms within an hour of the door.<\/p>\n<\/div><\/div><\/div>

02<\/p>\n<\/div><\/div>

Made From Scratch<\/h3><\/div><\/div>

Pasta, bread, and sauces start in our kitchen every morning.<\/p>\n<\/div><\/div><\/div>

03<\/p>\n<\/div><\/div>

Warm Welcoming Atmosphere<\/h3><\/div><\/div>

Come as you are. We will find you a seat and a good bottle.<\/p>\n<\/div><\/div><\/div>

04<\/p>\n<\/div><\/div>

Perfect for Any Occasion<\/h3><\/div><\/div>

Date nights, birthdays, and Tuesday dinners with the kids.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Reservations<\/p>\n<\/div><\/div>

Join us for dinner. Reserve your table.<\/h2><\/div><\/div>

Tables for two to ten, indoors or on the patio. Larger parties, give us a call and we will set the long table.<\/p>\n<\/div><\/div>

Call<\/span> (503) 555-0148<\/a><\/p>\n<\/div><\/div><\/div>

Request a table<\/h3><\/div><\/div>
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