Wood-fired kitchen · Streetsville
Seasonal Ontario ingredients, a wood-burning hearth, and a wine list our sommelier argues about weekly.
Book a table See the menuThe chef
Chef Amir Haddad cooked in Beirut, Lyon, and a food truck in Kensington Market before lighting the hearth at Ember & Vine. The philosophy hasn't changed: buy from farmers he knows by name, cook it over fire, and never let a plate leave the pass he wouldn't serve his mother.
The menu changes with the seasons. The hospitality doesn't.
Word of mouth
"The ribeye is the best steak I've had in the GTA, full stop. Book the hearth-side table."
Google review"Anniversary dinner — they printed a menu with our names on it. We'll be back every year."
Google review"Somehow both a special-occasion room and a Tuesday-night spot. The staff remember you."
Google reviewFrom the pass
Visit
📞 (905) 555-0177Get directions ↗
Village parking lot behind the restaurant · GO 8 min walk