Our Story
A tradition of
A tradition of
fire & craft since 1998
Ember & Oak was founded on a single belief: that a great steak is not cooked, it is composed. Every cut is dry-aged in-house for a minimum of 35 days, seared over binchotan charcoal, and finished with nothing but time, salt and patience.
Our dining room — all brass, walnut and low amber light — was designed to disappear around the meal, so nothing competes with what's on the plate.
