Ember stands out not through noise or neon, but through elegance and elevated service.

It is the largest, corner-positioned venue on the plaza — naturally prominent, yet respectful of its surroundings.
We blend into the local architectural rhythm with clean outdoor lines and planted terraces, but once inside, we reveal our true identity:

- Contrasting interiors (main hall vs. secret hookah room)
- Contrasting culinary experiences
- A curated calendar of vibrant, unexpected events

about ember

EMBER

The idea is to intrigue, not overwhelm - to quietly raise the standard.

What aspects of Ember should Stand Out — and where should st blend in?

MISSION

To create a space where warmth meets wonder — a place that feels both exciting and familiar. Ember is more than a restaurant: it's a curated experience rooted in elevated service, rich flavors, and emotionally engaging atmosphere.

Vision

To set a new standard of hospitality in the area by introducing a cosmopolitan, New York-level experience into Arlington. Through thoughtful design, premium service, versatile programming (from family lunches to late-night events), and a deep emotional atmosphere, Ember aims to become a landmark destination for those who value more than just a meal.

Core Philosophy

We believe hospitality is not just about food or service — it’s about how we make people feel. Every touchpoint at Ember — from the host's greeting to the final goodbye — is thoughtfully crafted to leave a lasting emotional impression. Attention to detail, consistency, and an unspoken sense of care define our approach.

EMBER TEAM

Has had over 15 years of experience running the kitchens of various international restaurants.

Chef Nikita has crafted and designed
an exquisite menu with options that are
sure to wow a variety of guests.

David Buchta is an architectural historian, investor and world traveler. David is a historic preservation professional working for government in Fairfax County Virginia. In his twenty-five-year career. He has served as project manager for some of the US’s most significant historic buildings. Prior to moving to northern Virginia in 2016, David managed over fifty million dollars in projects involving the Kentucky state capitol and Governors Mansion. David has had successful restaurant, café, and lounge projects in eleven states, including NY, CA, FL, VA, PH, and NJ. David’s interests include art, history, architecture, traveling and basketball.

I’ve been in kitchens for over 15 years — it started at a small café in Ukraine when I was 16, and never really stopped. Along the way, I earned a formal culinary education, but it’s the curiosity and constant hands-on work that shaped the way I cook today.

My style draws from European, Mediterranean, Asian, and North American traditions, but I don’t follow borders — I follow flavor. I’m especially drawn to fire, fermentation, and the kind of techniques that let ingredients speak for themselves.

At Ember, everything comes back to contrast — smoke and brightness, depth and simplicity, restraint and surprise. I aim to create dishes that aren’t just beautiful or bold, but that leave a lasting impression. My focus is clear: fewer tricks, more flavor, and always pushing toward something worthy of a Michelin star.

NIKITA GREENE

Brand Chef

David Buchta

CEO

Nicholas Mounts is a seasoned event organizer with a decade of expertise in curating unforgettable experiences for high- end organizations. With a keen eye for detail and a passion for creating seamless events, Nicholas has orchestrated gatherings that leave a lasting impression on attendees. His divers background includes managing events for prestigious corporations, luxury brands, and exclusive venues, earning him a reputation for excellence in the industry. Fluent in French, Russian and English, Nicholas loves combining cultures to create new and unique experiences.

NICHOLAS MOUNTS

COO

With years of invaluable experience in the legal field, Allan Poteshman stands as a respected authority in the DMV (District of Columbia, Maryland, Virginia) area. Throughout his career, Allan has passionately advocated for his clients, navigating complex legal landscapes with precision and expertise. His deep understanding of local laws and regulations, coupled with his commitment to delivering personalized solutions, has earned him a stellar reputation among clients and peers alike.

ALLAN POTESHMAN

CFO

With 12 years in the restaurant franchising business, and current ownership of franchise locations with Cinnabon, Aunti Ann’s, Atlanta Bread, Potatopia, Wetzel’s Pretzels and more, Roman is acting as our team consultant for all things concerning the pitfalls of restaurant ownership and operation. With franchise locations in five states, Roman Gnedov is an expert at navigating licenses, permits, regulations and requirements from County, State and Federal regulatory bodies.

ROMAN GNEDOV

Licensing Consultant

Gault&Millau

James Beard Award

chef's awards