Est. 2016 · Charleston, SC
Wood-Fired Flavors, Rooted in Tradition
Every dish at Ember & Vine begins with the craft of open flame and the finest seasonal ingredients from our Lowcountry farm partners. This is Mediterranean cooking the way it was meant to be.
From Our Kitchen to Your Table
Born from Fire, Grown with Heart
A 3,000-Pound Oven and a Dream
In 2016, Sofia and Marco Andris left their careers in Athens to chase an idea: a restaurant where everything passes through flame. They shipped a hand-built terracotta oven from Crete and opened Ember & Vine in a converted warehouse on Olive Grove Lane. Over 45,000 guests later, the dream burns brighter than ever.
That oven still burns every day. White oak, pecan, and cherry wood fill the dining room with a warmth you feel before you taste it. Every dish — from blistered flatbreads to slow-roasted lamb — carries the unmistakable depth that only real fire can give.
Twelve Farms, One Table
We believe the best Mediterranean cooking starts in the soil, not the kitchen. That is why we partner directly with twelve Lowcountry farms to source seasonal produce, heritage grains, and pasture-raised proteins every week.
- Seasonal menus that change with the harvest
- Heirloom tomatoes from Rosebank Farm
- Pasture-raised lamb from Keegan-Filion Farm
- Cold-pressed olive oil imported from Kalamata
Stories from the Table
"The ember-roasted lamb shoulder was life-changing. We could taste the smoke in every bite, and the pomegranate molasses brought this incredible sweetness that balanced everything perfectly. My husband still talks about that saffron panna cotta three months later."
"Best wood-fired pizza in Charleston, no question. The Margherita with Calabrian chili oil has ruined all other pizza for me. The atmosphere feels like dining in someone's beautiful countryside kitchen."
"We held our rehearsal dinner in the private room. Sofia helped us design a custom menu around our families' Mediterranean roots. The charred halloumi and fig starter had our guests applauding."
"As someone with celiac disease, I rarely feel safe eating out. The team here took incredible care — the vine-smoked branzino was not only safe, it was the most flavorful fish I have had in years. Finally, a restaurant that treats dietary needs as a priority, not an afterthought."
Reserve Your Evening by the Fire
Find Us at the Hearth
(843) 555-0187
hello@emberandvine.com