The 14oz Ribeye
46
Dry-aged, seared hard over oak, finished with bone-marrow butter and flaky salt.
Wood-Fired Kitchen & Bar · Midtown
Cooked over
oak and embers.
A neighborhood chophouse and bar where every plate meets live fire. Steaks, seasonal small plates, and cocktails worth lingering over.
Dinner Tue to Sun from 5pm · Bar til midnight Fri & Sat
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Our kitchen
No gas, no shortcuts. Everything that leaves our kitchen has spent time over live oak, from the steaks to the vegetables to the flame-kissed bread. Fire does the work that fussiness pretends to.
From the grill
A few things we're known for.
The menu changes with the season and what the fire's good for that week. These stay.
Charred Burrata
16
Blistered over the coals with stone fruit, basil, and a drizzle of good olive oil.
Warm Chocolate Torte
12
Dense, barely set, with a quenelle of cream and a spoonful of salted caramel.
The bar
Cocktails worth lingering over.
Our bar runs on the same idea as the kitchen: a few good things, made properly. Smoked spirits, house syrups, and big clear ice. Come early, sit at the bar, and let the bartender pour you something.
- The Ember Old Fashioned, smoked tableside
- A tight, seasonal list that actually changes
- Bar open til midnight on Friday and Saturday
100%
Cooked over live fire
4.8
Average guest rating
12 yrs
In the neighborhood
The room
Warm, low, and easy to lose an evening in.
Exposed brick, reclaimed timber, candlelight, and the glow of the fire from the open kitchen. It's the kind of room that's right for a first date, a long dinner with friends, or a seat at the bar on the way home.
Our story
Private events
Bring the whole table.
Chef's table dinners, private rooms, and full buyouts for the nights that matter. Tell us what you're planning and we'll build the fire around it.