Our Rooted Tradizione & Craft
Crafted around the warm ember of a wood-fired hearth, Olive & Ember celebrates the poetic simplicity of authentic regional Italian dining, honoring time-tested techniques and seasonal soil.
Where midnight shadows meet the timeless hearth of central Italy.
Founded on the belief that Italian dining is an unhurried communion of ingredients, fire, and company, Olive & Ember strips away formality to reveal pure culinary character.
From hand-crimped agnolotti to dry-aged bistecca kissed by olivewood smoke, each plate is shaped by the micro-seasons of local farms and the indelible techniques preserved across generations.
Our Journey & Commitments
The Midnight Hearth
Olive & Ember began as an intimate 12-table trattoria rooted in open-flame cooking and seasonal Tuscan hospitality.
Grower Collective
Formed direct partnerships with seven heirloom regional farms, securing daily harvest delivery before dusk.
A Nightly Convivio
A continuous celebration of handmade pasta, wood-fired hearth flavors, and carefully curated natural vintages.
"Fire, flour, and the slow passage of time."
Regional Heritage
Florentine roots & hearth traditions
Hand-rolled daily pasta, ancient grain flours, and wood embers inspired by northern Italian countryside trattorias.
Heirloom Purveyors
Zero-compromise seasonal sourcing
Cold-pressed extra virgin olive oils, heritage cultivars, and small-batch cheeses sourced directly from master producers.
Curated Cellar
Low-intervention regional wines
An expressive cellar program spotlighting biodynamic Tuscan and Piedmontese vineyards selected by Elena Rossi.
The Artisans Behind Our Maestria
Every seasonal creation at Olive & Ember is shaped by classical Italian mastery, ancestral wood-fired techniques, and an unwavering devotion to pristine ingredients.
Classically trained in Emilia-Romagna and Florence with over eighteen years leading Michelin-starred kitchens. Lorenzo crafts seasonal menus around primal hearth heat, heritage flours, and rare regional produce.
"Oak-Fired Bistecca & Charred Romanesco with Aged Balsamico"
James Beard Semifinalist, Gambero Rosso Master of Flame
Raised among the rolling hills of the Langhe, Elena spent a decade curating exclusive cellars across Northern Italy. She oversees our 400-bottle cellar, spotlighting low-intervention Italian estate vintages.
"Curated Barolo Monfortino & Aged Pecorino Tasting Sequence"
Advanced Sommelier (Court of Master Sommeliers), Vinitaly Ambassador
A third-generation sfoglino from Bologna, Marco rolls every ribbon, agnolotto, and tortellone by hand daily using imported organic stone-milled semolina and double-yolk heritage eggs.
"Hand-Cut Tagliolini with Umbrian Black Truffles & Cultured Butter"
Accademia Barilla Sfoglia Gold Medalist
Discipline, Patience, & the Midnight Table
Our kitchen avoids modern shortcuts. From our wood hearth to the cold fermentation of sourdough focaccia, every technique honors Northern Italian culinary heritage while embracing fresh seasonal harvests.
"Fire is an ingredient, not just a heat source. Every seasonal harvest deserves the honest kiss of glowing olive wood embers."
— Chef Lorenzo Romano, Executive Chef & Co-Founder
Our custom hearth burns dried olive and seasoned oak hardwood at over 700°F. The rapid searing caramelizes natural sugars while infusing meats, seasonal squash, and coastal seafood with delicate, aromatic smoke.
"Cooking over embers demands patience, intuition, and respect for nature's natural timing."
— Chef Lorenzo Romano