Charred Dry-Aged Ribeye
45-day aged, finished over embers, smoked bone-marrow butter.
$68
Wood-fire fine dining · Est. 2016
At Ember & Oak, every dish passes through oak flame before it reaches your table — slow, deliberate, unforgettable.
Our kitchen has no gas, no shortcuts. White oak burns at the heart of the room from noon to midnight, and our chefs read it the way musicians read a score — every ember placed with intent.
The oak counter wraps the open hearth. Watch each course built inches from the fire — dry-aged cuts, line-caught fish, garden vegetables — finished with smoked salts and patience.
Candlelight, low music, and courses that arrive like chapters. Most guests stay three hours. None of them watch the clock.
Tasting menus
Guest words
"The ribeye alone justifies the trip. Watching it come off the coals at the counter is dinner theater at its best."
"We booked for our anniversary and stayed nearly four hours. The staff treat the fire like a member of the family."
"Burnt honey panna cotta — I still think about it. Easily the most memorable dessert of the year."
Ember & Oak · Tue – Sun · 6pm – 11pm
Evenings fill fast — reserve ahead and let the fire do the rest.