What to expect at Ember & Oak, and a table whenever you are ready.
A thick steak searing on a charcoal grill, coals glowing red beneath it
Austin, Texas · Est. 2016
Pull up a chair, Jordan.
Thanks for joining us. Ember & Oak cooks prime, dry-aged beef the oldest way there is: over oak and hickory coals, with salt, pepper and patience.
From here you will hear from us about once a month: what has come out of the aging room, what is new at the bar, and the nights worth booking early.
Reserve a table
45 days
Dry-aged ribeye
1,200°F
Oak and hickory coals
120+
American bourbons
The fire
No gas. No shortcuts.
Split post oak for the base heat, hickory for the smoke, and a pit crew that has been reading coals longer than most chefs have been reading menus.
402 Stockyard Row, Austin, TX 78702
Mon to Thu 4:30 to 10 pm · Fri and Sat 4 to 11:30 pm · Sun 3 to 9 pm
+1 (555) 014-6620
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