Two rooms and a fire.

Ember & Salt opened in early 2023 in a converted feed barn outside Garrison, New York. The room seats twenty-two around an open hearth, with an additional five at the bar watching the fire crew work.

Chef Aleksei Markham trained in Copenhagen and ran the kitchen at a long-standing Brooklyn fine-dining room before moving north to build the kind of restaurant he actually wanted to eat in: small, ingredient-led, and tied to one technique done completely.

Almost everything on the menu touches the fire in some way — coals, embers, smoke, ash, or the warm corner of the hearth that finishes vegetables in a few minutes flat. Vegetables, grains, fish, and meats come from a tight set of Hudson Valley farms and a single boat out of Long Island.