Ember & Oak
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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.

Read the menu

A dining room with a large stone fireplace and a hanging lantern
The dining room, set and waiting. Library photograph
45
Days
The longest age on the board
Oak
Only
The single wood we burn
62
Covers
The whole room, counter included

A day at the house

In the order it happens.

  1. Each morning

    The oak is split in the alley.

    One wood, nothing else. It is what the whole kitchen is built around.

  2. Downstairs

    The beef ages thirty to forty-five days.

    Dry-aged in house and hand-cut. The ribeye on the board is forty-five days on the bone.

  3. At five

    The coals go on.

    Tuesday to Saturday the doors open at five; on Sunday at four.

  4. Close

    Last seating, one hour before.

    Ten on weeknights, eleven on Friday and Saturday, nine on Sunday.

  5. Mondays

    The room is dark.

    The fire rests. Reservations are not taken for Mondays.

Large cuts of beef dry-ageing on shelves, each with a paper tag
Beef, aged and cut by hand. Library photograph
A seared steak, partly sliced to show a pink middle, on a wooden board
A hard sear and a warm center. Library photograph

Come for the fire.

Reserve the dining room, or take a private room for the night.

Reserve a tablePrivate dining