By Aurora Dominguez
Good Company and a New Discovery
One of my favorite parts of exploring South Florida’s dining scene is sharing the experience with people I love. I visited Ember & Vine in Coral Springs with my close bestie Sarah, whom I met at Boca High, and my energetic, sweet niece Lily. Sarah is one of the friendships I’m grateful my years at Boca High brought into my life, and having Lily join us made the outing even more special. Between teaching, writing and keeping up with our everyday responsibilities, I appreciate making time for a meal together, especially somewhere new where the menu gives us plenty to explore.
The shareable dishes were part of what made our visit enjoyable. I like being able to consider different options together instead of everyone settling immediately on an individual order. It makes room for different preferences and gives the food a place in the conversation, which fits Ember & Vine’s approach: dishes arrive as they’re ready and are placed at the center of the table for everyone to enjoy.
Created by husband-and-wife team Eddie and Christina Pozzuoli of P Hospitality Management, Ember & Vine was envisioned as a neighborhood gathering place. Its opening announcement emphasizes seasonal ingredients, globally inspired flavors and food made in-house, along with a setting designed for everything from morning coffee to date nights and family celebrations. Located in the Sawgrass Center, the restaurant adds another option for Coral Springs diners looking to gather over a meal, with greenery, a lively bar and flexible seating among the design elements described by its creators.
A Dinner Menu Made for Sharing
The current dinner menu offers several ways to begin exploring. Spicy Tuna Bombs feature crispy puri shells filled with spicy ahi tuna, avocado and unagi sauce, while Hearth Bread pairs Roman-style pinsa with garlic-rosemary oil, whipped herb ricotta, honeycomb and hot honey. Wood Roasted Oysters bring together East Coast oysters, ’nduja butter, Parmesan and panko; the Vineyard Board combines cheeses and cured meats with fig chutney and grissini. These selections give a table different flavors and textures to consider as guests decide how to build their meal.
Vegetables receive attention, too. Rainbow Carrots are served with pan-seared halloumi, warm spices and hot honey, while Cauliflower comes with almond romesco, golden raisins, toasted almonds and pomegranate balsamic. For seafood, Miso Black Cod is paired with a crispy sushi rice cake, wakame salad and sake beurre blanc. Heartier options include Beef Short Ribs with a Korean kalbi marinade, tamari reduction and scallion pancake, and Duck Pappardelle with slow-braised duck ragù and orange-herb ricotta. The variety gives guests room to explore several parts of the menu together.
From Morning Coffee to Lunch
Ember & Vine also has menus that give breakfast and lunch their own personalities. Morning offerings include Matcha Overnight Oats, a Garden Breakfast Wrap with roasted vegetables, potatoes, scrambled eggs and goat cheese, and the P.E.C., a porchetta, egg and cheese sandwich on brioche with Calabrian chili tomato jam. Specialty drinks such as the Lavender Honey Latte and Maple Cinnamon Latte add another possibility to the morning routine. The opening announcement identifies Coral Springs’ 360F Roasters as the restaurant’s coffee partner, a local connection I appreciate in a place intended to become part of the neighborhood’s everyday life.
At lunch, the Grilled Salmon Orzo features a Greek-inspired salad with dried apricots, olives, cucumber, tomatoes and arugula over house-made tzatziki. Seared Ahi Tuna Tataki is accompanied by green papaya salad, toasted peanuts and mango ponzu, while the Harvest Power Grain Bowl combines quinoa, greens, vegetables, goat cheese and white truffle honey. Sandwich options include the Italian Sorriso, layered with mortadella, prosciutto, stracciatella, arugula and spicy giardiniera, and the Steak & Cheese Sorriso with shaved sirloin, white cheddar fonduta, caramelized onions and peppers. It’s a selection that accommodates different appetites, whether someone is stopping for a midday meal or making time for a longer catch-up.
Cocktails and a Weekday Reason to Gather
The cocktail lineup highlighted in the opening announcement offers several distinct directions. The Host combines mint-infused vodka with lime, agave and muddled mint; The Dreamer brings together butterfly pea gin, lavender syrup, limoncello, lemon and soda water. The Jet Setter takes a spicy tropical approach with jalapeño-infused tequila, lime, pineapple and passion fruit. I enjoy a beverage menu that gives guests something interesting to consider, especially when different preferences around the table can lead to discovering a new combination.
For a weekday visit, happy hour runs Monday through Friday from 4 to 6 p.m., with beverage specials available at every seat. Guests can enjoy a six-ounce pour of featured wines for the price of four ounces, $4 off other wines by the glass, select beers for $6, and $4 off signature cocktails and spirits. Those seated at the bar or high-top tables also receive a complimentary house signature bar snack with a beverage purchase, with the offering subject to availability. Having the drink specials throughout the restaurant gives guests flexibility when choosing where to settle in.
A Sweet Finish
Dessert deserves a little consideration, especially when the menu offers something playful. Matcha Tea’Rimisu layers matcha-soaked ladyfingers with mascarpone mousse, while Carrot Bundt Cake comes with pistachio gelato, candied pistachios and vanilla-cardamom syrup. Baked Alaska adds tableside presentation, combining chocolate mousse, raspberry sorbet and vanilla sponge beneath toasted meringue before a rum flambé. Other choices include Coconut Key Lime Gelato served in a coconut shell, a mango, strawberry and matcha Mochi Ice Cream trio, and a Butter Cake Pop finished with salted caramel glaze and white chocolate pearls.
What made my visit meaningful was spending it with Sarah and Lily. Discovering a restaurant is something I enjoy as a writer, but the people around the table make the outing personal. Sharing dishes gave us a way to explore the food together, and I’m glad we made time for the experience. These are the moments I appreciate amid a busy schedule: getting together with a dear friend, making memories with my niece and enjoying somewhere new.
If You Go
Ember & Vine is located at 5920 Coral Ridge Drive, Coral Springs, FL 33076, in the Sawgrass Center. For reservations and more information, call 954-775-8445, visit https://www.emberandvinefl.com or follow @emberandvinefl on Instagram.
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