Why we dry-age our beef
Time, temperature, and patience transform exceptional beef into something deeper and more distinctive.
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The journal
Stories from the restaurant.
Notes from our kitchen, cellar, producers, and the people who shape Ember & Oak.
Cooking with oak and charcoal
Our hearth is more than a source of heat. It gives every ingredient a distinct rhythm, aroma, and character.
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Building a steakhouse wine list
A thoughtful steakhouse list needs depth and generosity, but it should never make choosing a bottle feel difficult.
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