@micropage-sh/cli 2.0.0 → 2.0.7

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+ [site]
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+ title: Ember & Salt
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+ description: Wood-fired kitchen and craft cocktail bar in the heart of the city
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+ logo: <- logo.svg
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+ favicon: <- favicon.svg
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+ colors:
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+ primary: #c1432d
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+ secondary: #8b2c17
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+ warning: #e8a02a
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+
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+ [site.dark]
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+ colors:
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+ primary: #e05a40
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+ secondary: #c1432d
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+
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+ [nav]
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+ Menu -> /
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+ About -> /about
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+ Reservations -> /reservations
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+
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+ [footer]
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+ /// section bg:dark text:light
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+
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+ col:
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+ h5: EMBER & SALT
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+ p: 142 North Market Street
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+ p: Open Tuesday–Sunday, 5 pm – 11 pm
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+
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+ col:
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+ link: Instagram -> https://instagram.com
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+ link: Yelp -> https://yelp.com
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+ link: Google Maps -> https://maps.google.com
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+
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+ col:
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+ p: Reservations recommended on weekends.
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+ link: Book a table -> /reservations
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+
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+
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+ [Menu -> /]
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+
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+ /// hero bg:dark text:light
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+ h1: Fire. Smoke. Salt.
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+ p: We cook over an open wood hearth. Everything is made in-house — from the pasta to the pickles to the ice cream.
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+ button: Book a table -> /reservations
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+ btn-secondary: View full menu -> /menu
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+
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+ /// section
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+ h2: From the kitchen
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+
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+ col:
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+ h3: Burrata & Heirloom Tomato
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+ p: Stone-fruit vinaigrette, basil oil, toasted hazelnuts. Seasonal.
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+ small: Starter — $18
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+
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+ col:
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+ h3: Hand-Rolled Pappardelle
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+ p: Braised short rib, rosemary jus, Parmigiano Reggiano.
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+ small: Pasta — $32
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+
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+ col:
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+ h3: Wood-Fired Half Chicken
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+ p: Spatchcocked over oak, herb butter, roasted garlic aioli, market greens.
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+ small: Main — $38
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+
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+ /// section bg:primary-subtle
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+ h2: Signature cocktails
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+
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+ col:
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+ h3: Ember Old Fashioned
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+ p: Smoked rye, demerara, orange peel, Angostura.
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+
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+ col:
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+ h3: Salt & Citrus Sour
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+ p: Mezcal, yuzu, egg white, black lava salt rim.
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+
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+ col:
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+ h3: Garden Mule
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+ p: House ginger beer, cucumber vodka, fresh mint, lime.
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+
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+
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+ [About -> /about]
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+
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+ /// section align:center
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+ h1: A kitchen built on fire
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+
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+ col:
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+ p: Ember & Salt started in 2019 as a pop-up at the Fulton Farmers Market. We outgrew our tent. Now we have a wood-burning hearth, a walk-in full of heritage-breed pork and local vegetables, and a bar that takes its bitters seriously.
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+
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+ col:
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+ p: Chef Rena Kowalski spent twelve years in Lyon before returning to open the restaurant she always wanted: unpretentious, ingredient-driven, and stubbornly seasonal.
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+
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+ /// section
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+ h2: Awards & press
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+
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+ col:
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+ icon: bi bi-award
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+ h3: Best New Restaurant
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+ p: City & State Dining Guide, 2022
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+
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+ col:
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+ icon: bi bi-newspaper
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+ h3: Featured in Eater
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+ p: "One of the most exciting wood-fire openings of the year."
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+
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+ col:
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+ icon: bi bi-star
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+ h3: Michelin Bib Gourmand
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+ p: Recognized for exceptional value and quality, 2023 guide.
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+
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+
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+ [Reservations -> /reservations]
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+
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+ /// section
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+ h1: Reserve a table
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+ p: We hold tables up to 48 hours in advance. Walk-ins welcome at the bar.
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+
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+ form: reservation
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+ input: Full name*
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+ input: Email*
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+ input: Phone
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+ select: Party size [1, 2, 3–4, 5–6, 7+]
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+ select: Preferred time [5:00 pm, 6:00 pm, 7:00 pm, 8:00 pm, 9:00 pm]
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+ text: Special requests or dietary needs
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+ submit: Request reservation