Our Story
It started with one grill
and a stubborn idea.
Ember & Oak began the way most good things do — around a backyard grill, arguing over whether a ribeye needed anything beyond salt, fire, and patience. It didn't.
So we built a restaurant around that belief. Prime beef, aged in-house. Vegetables kissed by the same oak embers. A bourbon list as long as your arm and a room that feels like the best night of your week.
No foam, no fuss. Just fire, done right.
- 28 days — every ribeye aged in-house, no exceptions
- 100% oak-fired — no gas, no shortcuts, just embers
- 40+ bourbons on the back bar, poured generously
“
We don't chase trends. We chase the perfect sear — and we think you'll taste the difference.
— The Founders