top of page



Oak & Ember offers an intimate and elegant dining experience. With uniquely magnificent food and exceptional personal service, Chef Louis Abramson prides himself on creating a dining experience like no other; by sending an amuse bouche "on the house" to every table, by creating extravagant tasting menus to suit every taste, and by using unusual seasonal fruits and vegetables and weaving them seamlessly into classic dishes.  Chef Abramson's philosophy is “If we can’t do it great, then it’s not worth doing. Our goal is to serve great food and provide great service. We want to be the best and we strive to do just that.”

Chef Louis Abramson is originally from Princeton, New Jersey. Growing up in commercial kitchens; Chef Abramson has been cooking with magic since 2013 when he began cooking at Elements, his first venture into fine dining and molecular tech. Chef Abramson started working in kitchens in 2006. Chef Abramson’s cooking has been heavily influenced by locavore and foraging cuisines. For every time Chef was told something was impossible, he finds a way to create it beyond imagination. 

The menu at Oak & Ember. is seasonal, as we strive to always serve the freshest ingredients. We encourage you to check back often as the menu changes frequently.

bottom of page