Our guests enjoy a bountiful breakfast buffet with made-to-order omelets from the open display kitchen.
The lunch and dinner menus take a simple approach with strong components; salt, pepper, and fire, coupled with carefully selected local ingredients, are the focal points of our classic American cuisine.
The wood-fire American cooking is showcased with handcrafted flatbreads and desserts, baked mac ‘n cheese, and butter-roasted oysters with fresh thyme.
Regional fare and creative pizzas lead the selection of entrees, while the large assortment of appetizers, small plates, and comfort foods blend taste and nostalgia, allowing guests to customize their dining experience from one day to the next.
Upscale wines poured from the wine-preservation system, local craft brews, and signature cocktail and shrub options are in line with the spacious, flexible atmosphere. With the expansive bar, communal tables, and multiple dining options, each visit feels like a new, unique experience enhanced by mid-century modern design.
Our Executive Chef
Beginning his culinary career in New York City, Executive Chef Sam Castrale has worked his way through the kitchen to make his own mark in the culinary world. A graduate of the prestigious Le Cordon Bleu, Castrale started out as a sauté cook over 15 years ago and quickly mastered working on the line and advanced to become one of New York’s finest chefs.
Before recently settling in Pittsburgh, Chef Sam built an impressive resume in Seattle and Austin where he mastered an array of different cooking styles and techniques. Along the way, he discovered his passion for crafting innovative recipes and working with fresh and local ingredients. Chef Sam focuses on a method known as “scratch cooking,” perfecting his recipes by working with basic ingredients in creatively delicious ways.
Chef Sam pulls much of his inspiration from the French chef, Jacques Pepin. As Executive Chef of the new Ember & Vine Woodfire Oven and Social Bar, he uses his influence to create each delicious dish using locally sourced and fresh ingredients.
Ember & Vine will showcase Chef Sam’s specialty soups and sauces, and will feature his signature, flavor packed dishes such as the House-Cured Duck Reuben with pastrami, sauerkraut, dijonnaise and gruyere cheese and the Woodfired Oysters with fresh thyme.
Our Director of Restaurant Operations
The recently renovated DoubleTree by Hilton Hotel Pittsburgh-Cranberry is pleased to announce Harry Siebert of Pittsburgh, as Director of Restaurant Operations of its new Ember & Vine Woodfire Oven and Social Bar. Siebert brings over 10 years of management and hospitality experience. As Director of Restaurant Operations, Siebert is responsible for overseeing all aspects of restaurant management including staffing, strategic planning and community involvement.
Siebert comes to Ember & Vine from California where he spent the last 10 years working in Napa Valley and at The US Grant Hotel in San Diego. He also assisted in hotel operations in Hawaii and Beverly Hills and is returning home to Pittsburgh.