Our Story
Bringing the warmth and flavors of the Mediterranean to Arlington
Mediterranean Inspiration
Olive & Ember was born from a passion for authentic Mediterranean cuisine and the timeless tradition of cooking with fire. Our founders traveled extensively through Greece, Turkey, Spain, and Southern Italy, collecting recipes, techniques, and inspiration from local families and village cooks.
What struck them most was not just the incredible flavors, but the way food brought communities together around the warmth of wood-fired ovens and ember-kissed grills. They knew they had to bring this spirit of hospitality and authentic cooking to Virginia.
Today, we honor those traditions while celebrating the incredible seasonal produce and artisanal products available right here in the Mid-Atlantic region.
Chef Maria Santos
Executive Chef Maria Santos brings over 15 years of experience in Mediterranean cuisine to Olive & Ember. Trained in the kitchens of Barcelona and later refined her skills in the fire-cooking traditions of rural Andalusia, Maria is passionate about wood-fired techniques and olive oil-forward cooking.
"Cooking with fire is both ancient and immediate," Maria explains. "Each dish tells a story of the flames, the wood, the season, and the hands that prepared it. We're not just feeding people – we're connecting them to something timeless."
Under her leadership, our kitchen sources from over a dozen local farms and creates a menu that changes with Virginia's seasons, always staying true to Mediterranean principles of simplicity, quality, and bold flavors.
Our Philosophy
Fire-Focused Techniques
Our wood-fired oven and ember grill are the heart of our kitchen, imparting unique flavors and textures that can't be replicated any other way.
Olive Oil Forward
We source premium extra virgin olive oils from family producers and use them not just as cooking medium, but as a featured ingredient.
Regional Spices
Our spice blends are crafted in-house using traditional Mediterranean combinations like za'atar, baharat, and herbes de Provence.
Sustainability Commitment
Local Sourcing
We partner with over a dozen Virginia farms to source seasonal produce, herbs, and proteins. Our relationships with local growers allow us to plan menus around peak freshness and support our regional food system.
Seasonal Menus
Our menu changes four times yearly to highlight ingredients at their peak. This means better flavors for you and reduced environmental impact from transportation and storage.
Waste Reduction
We compost all organic waste, use reusable linens, and work with suppliers who share our commitment to minimal packaging and sustainable practices.
Energy Efficiency
Our wood-fired oven uses locally sourced hardwood, and we've invested in energy-efficient equipment throughout the kitchen and dining areas.