Ember & Ash

The House

Everything here is touched by fire.

We cook the way it was done before there were ovens — over hardwood and ember, in an open hearth that burns from four o'clock until last call. Beef is dry-aged in-house for forty-five days, then finished over white-oak coals until the crust cracks like glass.

The room is low and dark: oxblood leather, blackened steel, candlelight that never reaches the ceiling. You come for the steak. You stay because no one wants the night to end.