Our Story

Brick & Ember Kitchen started with a wood-burning oven, a chef who wouldn't use gas, and a Rolodex of Tennessee farmers. Marcus Cole spent 8 years at Blackberry Farm before coming home to Nashville to build something of his own. The concept was simple: cook everything over live fire, source every ingredient from within 50 miles, and create a restaurant where the food is serious but nobody makes you feel stupid for ordering a burger.

We opened in The Gulch in October 2019. Four months later, the world shut down. We pivoted to family meal boxes, kept every farmer contract alive, and came back stronger. The neighborhood kept us going — and we don't forget that. Regulars get remembered. Your kid's birthday gets a candle on the house. We're a restaurant, but we're your restaurant.

The menu changes every 6 weeks because farms don't grow the same thing year-round. What you ate in March won't be on the menu in July — and that's the point. We cook what's best right now, not what's cheapest to import.