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The Magazine

Northshore October 2025
Well before you enter Oak to Ember, the new waterfront spot in Gloucester, the smell of woodsmoke confirms the restaurant’s name and theme, perfuming the air.  Open-flame cooking is the centerpiece of chef/owner Neal Maver’s cuisine—and his kitchen. A custom-built GrillWorks kit—with two large adjustable grill stations, a plancha, and two smoke chambers, all fueled by wood—is the focal point of the restaurant, dominating the large open kitchen. But even that wasn’t enough: The restaurant also boasts two wood-fired smokers outside to perfume its own bacon, brisket burgers, chicken, Dino ribs, and anything else the crew
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