Wood-fire steakhouse · Est. 2014
Ember & Oak
Dry-aged beef over oak coals, in a room that keeps its voice down.
- Dry-aged in house
- Oak coals only
- Hand-cut
- Closed Mondays
- Last seating, one hour before close
- Private rooms upstairs
The house
Built around the fire, not the other way around.
The dining room is dark on purpose. You should see the hearth before you see the person across from you. Beef is dry-aged downstairs, between thirty and forty-five days, and the oak is split in the alley each morning.
We keep the menu short. If it is not better over coals, it does not stay.
- 45
- Days
- The longest age on the board
- Oak
- Only
- The single wood we burn
- 62
- Covers
- The whole room, counter included
On the board
Ribeye, sixteen ounces.
Forty-five days on the bone. A hard sear, a warm center, salt from the fire. We will not cover it unless you ask — peppercorn, marrow, or chimichurri.
7216 oz, bone-in
See it on the menu
The coals go on at five. They stay lit until the last plate leaves.Library photograph
Reservations
Ask for a table. We call to confirm.
Nothing is held until you hear from the house. Parties of nine or more belong in a private room.
- Tuesday – Thursday
- 5:00 – 10:00 PM
- Friday & Saturday
- 5:00 – 11:00 PM
- Sunday
- 4:00 – 9:00 PM
- Monday
- Closed
Last seating is one hour before close.
Tuesday to Sunday, from the evening
Private dining
Rooms that close the door.
Three rooms. No playlists, no projectors. Tell us the night and how many places to set. The host replies with a menu and a figure.
