Modern Californian · Hayes Valley, San Francisco
Wood-fired cuisine rooted in the Bay's seasonal abundance
Our Story
Embra began as a promise: to let Northern California's extraordinary produce speak for itself. Executive Chef Mara Linden trained under open-fire masters in Basque Country before returning to San Francisco, where she built a kitchen around a custom wood-burning hearth and relationships with thirty local farms.
Every plate is a conversation between what the season offers and what fire transforms. The menu changes with each harvest. The philosophy never does.
The Embra Experience
From the moment you step through our reclaimed-wood doors, Embra is designed to slow time. Forty-eight seats. No walk-ins. Every detail deliberate.
Embra is cooking that feels like it belongs only to this coast, this season, this exact evening.
— San Francisco Chronicle, 2024
Find Us
Reservations are recommended and typically book two to three weeks in advance. Walk-ins may be accommodated at the bar on weeknights.
Reservations