Our Approach
One heat source. No exceptions.
Every dish that leaves the EMBER kitchen touches the same live-fire hearth — whether it's a 28-day dry-aged ribeye, a whole branzino, or a wedge of sourdough. No electric ovens, no shortcuts, no finishing under a broiler. If it's on the menu, it was cooked over wood.
That discipline shapes everything: a shorter, seasonal menu, a kitchen built around one hearth instead of six stations, and a plate that tastes like the fire it came from.
900°F
Hearth Temp
1
Heat Source
7
Nights a Week
The Hearth — EMBER Kitchen