Ember & Oak — Ann Arbor, Michigan
Wood-fired. Hand-tossed. Michigan-made.
Pizza, the slow way: dough stretched by hand each evening, baked in a 900-degree oak-fired oven, topped with ingredients from farms within an hour of Main Street.
See the menuPizza, the slow way
We open at four and stretch dough until the last pie of the night. The oven burns oak all afternoon, the flour comes from a mill in Chelsea, and the pepperoni is sliced from whole muscle. Nothing here is fast — that's the point.
From the regulars
"The Ember with hot honey is why I cancel plans. I've been here nearly every Friday since opening week, and the crust has never once let me down."
Dana Kowalski — regular since 2014
"We drive over from Ypsi for the Farmers Market pie. When the August tomatoes land on it, it's the best thing on any menu in Washtenaw County."
Marcus Reed — Ypsilanti