Ontario's Oak and Ember marries Southern barbecue with Latin cuisine, featuring pit-smoked meats alongside innovative dishes like smoked tacos de costilla. Co-owners Rafael Marroquin and Mark Uthus, who have extensive restaurant experience, opened the establishment after years in the industry. The menu reflects comfort food traditions from both cultures, with sides like mac and cheese and carne asada showcasing their culinary roots. Their passion for barbecue stems from personal experiences and collaborations with industry partners, ultimately aiming to enrich the local dining scene.
"Asada is my thing," said Rafael Marroquin, co-owner of Oak and Ember. "My mom used to make that all the time with roasted chicken at the barbecues back home."
Marroquin and Mark Uthus, co-owners of Oak and Ember, had spent years working for other establishments and decided it was time to fly solo.
Uthus said that working with their partners, Smoke and Fire, helped show them "the way of the barbecue" and how Ontario could benefit from Southern comfort food.
The restaurant features all the staples of a classic barbecue, including pit-smoked briskets and tri-tips, all of which are slow-cooked over oak for hours.
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