Here is yet another one of the thousands of reasons we love Ember!
Dan and I love Ember in Arroyo Grande so much that we visit at least once and usually more times every single month. And during this year’s holiday season, specifically during the month of December, Chef Brian Collins has added Cioppino from the wood oven. It’s an outstanding dish you don’t want to miss, and I’m sure we’ll be back again before December 31st.
We brought along a SLO County Pinot Noir (from a Santa Maria producer but we’re not sharing the brand name since a corked bottle, more of a rarity these days, is not the winery’s fault). Fortunately, Ember had a Cotiere Wine Rose of Pinot Noir 2016 Santa Barbara County, and it was perfect with the fabulous cioppino. Ideal fruit flavors were nicely balanced with perfect acidity, making it a great choice for any of the seafood dishes on the December menu.
Because we were very hungry we decided we each wanted our own private, gloriously, delicious giant bowl of fresh seafood all to ourselves, so we ordered two cioppinos and every damn bite got into our tummies! The first was my cioppino and the second was Dan’s. There was no difference, truth be told, both bowls were fantastic and irresistible.
Learn more about Chef Brian Collins and his awesome team at www.emberwoodfire.com.
Here’s an important note from their webpage about their holiday hours, and do note that it’s first come, first served. They open at 4 p.m. but by 5 p.m. there’s a long line waiting to get inside–that’s because it’s well worth the wait!
From their webpage:
“We open for dinner at 4 p.m. Wednesday through Sunday. We do not take reservations. Reminder: We will be closed Christmas Eve, Christmas Day, and New Year’s Day. We will be open on New Year’s Eve during regular hours serving the December menu. We can’t wait to see you at the table.”