Wood-Fired Steakhouse · Est. 2011
EMBER&OAK
Where fire meets patience — prime cuts aged in silence, seared over century-old oak.
The Philosophy
Fire is the only
seasoning we trust.
Every cut at Ember & Oak is chosen by hand, dry-aged for a minimum of forty-five days in our Himalayan salt chamber, and finished over embers of white oak burned down through the afternoon. No shortcuts. No gas. Only wood, salt, and time.
45+
Days Dry-Aged
1200°
Ember Sear
600+
Rare Vintages
From the Ember
The Signatures
A5 Miyazaki Wagyu
210Hand-carved tableside, finished with smoked bone-marrow butter and flaked gold salt.
90-Day Tomahawk
195Aged three months in our salt chamber. Deep, funky, unforgettable. Carved for two.
The Sommelier's Table
265Five courses from the fire, each married to a rare vintage from our 600-bottle cellar.
The Room
Dark wood.
Low light.
No hurry.
Burgundy leather, hand-rubbed oak, candlelight that flatters everyone. Dinner here is not a meal — it is an evening, measured in courses and conversation.
★ ★ ★ ★
“The finest steak I have eaten on this continent — a room built for confessions and celebrations alike.”
The Culinary Register — Restaurant of the Year
Private Dining
Rooms reserved for
remarkable nights.
Three private salons — from an intimate cellar table for eight to the Oak Room for forty — each with dedicated staff, bespoke menus, and a sommelier of your own.
Reservations
Your table is waiting
by the fire.
We seat a limited number of tables each evening. Reservations are recommended two weeks in advance.