Courtesy / Nate Davis
Oak & Ember's menu includes Tagliatelle Bolognese.
Updated: October 6, 2023
Friday Food Insider: Buxton welcomes farm-to-table gastropub Oak & Ember
Courtesy / Nate Davis
Oak & Ember, at 1420 Long Plains Road, has opened on the site of a former restaurant, the Buxton Common.
A year after a beloved Buxton restaurant shut down, a new restaurant has opened in its place.
Oak & Ember now serves dinner at 1420 Long Plains Road, which formerly was the site of the Buxton Common. That restaurant closed in June 2022 after four years of operation.
Oak & Ember is a farm-to-table restaurant. Owner Shannon Keefe works with local farmers to provide fresh ingredients and has created a colorful, flavorful menu. It changes occasionally since she works with what is available, but features classic comfort foods.
Currently the menu includes dishes like Roasted Bistro Steak, Tagliatelle Bolognese, Slow Baked Cod, Lamb Tartare and more.
“We also have a killer drink menu,” said Keefe. “We focused the drink menu on creating cocktails that mirror the classics, keeping it interesting but approachable.”
Oak & Ember is Keefe’s first restaurant venture of her own, though she spent the last 13 years in the industry as a server, bartender and manager. She waited tables right up until opening week. She is focused on creating an interesting, approachable, ever-evolving spot that will attract people from all over.
“With executive chef Kirby Sholl leading the way, the community has been nothing less than overjoyed with what’s been presented so far,” said Keefe.
History behind the new restaurant
The Buxton Common was opened four years ago by Max Brody. He bought the space and converted it into an eatery with updated versions of traditional favorites. Before the restaurant, the space was an antique store called the Mustard House.
Courtesy / Nate Davis
A view of the Oak & Ember exterior.
Keefe told Mainebiz that the previous owners kept the building in great shape, so she didn’t have to renovate except for painting, updating lighting fixtures and re-decorating. Half of the restaurant is an old farmhouse, with the bar and kitchen area built five years ago.
“We like to say the previous building had ‘good bones.’ We just gave it a slight facelift,” said Keefe.
She also added an on-premise wine shop in the back of the dining room where guests can buy a bottle after dining or stop in anytime to shop.
“We are so lucky to have a fantastic opening team filled with the most talented and hard-working people in the local industry,” said Keefe. “We’re incredibly proud of our menus and can not wait to serve our wonderful guests for years to come.”
What farm-to-table restaurants have you tried this year? The Mainebiz Food Insider wants to know! Contact Alexis Wells at awells@mainebiz.biz.
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