est. 2014 · the open hearth

Wood, fire,
flesh.

Ember & Ash is a wood-fired steakhouse where prime dry-aged cuts meet open flame, candlelight, and a cellar with a long memory. We open at five. We serve until late.

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— the story —

Eleven years.
One fire.

Ember & Ash was opened in 2014 by chef Marcus Vance and sommelier Kira Ostrov, on the principle that the oldest cooking method is still the best.

"We don't reinvent steak. We try to be worthy of it — every cut, every guest, every fire we light."

— Chef Marcus Vance

2014

Marcus and Kira open Ember & Ash in a converted carriage house with twenty-eight seats and one hearth.

2017

Earned our first Michelin recommendation. Expanded the cellar to 400 selections.

2021

Opened the chef's counter — eight seats around the open fire, by reservation only.

2025

Eleven years on. Same chef, same hearth, deeper cellar, longer waiting list.

— the kitchen —

How we cook.

i

Source

We work with three farms within 60 miles. Animals are raised slowly, butchered locally, and aged in our cellar.

ii

Age

Beef is dry-aged 28 to 75 days in our humidity-controlled cellar. The cellar is older than the restaurant.

iii

Fire

White oak and cherry, lit at three, fed all night. Nothing meets propane. Nothing leaves the kitchen overcooked.

— from the dining room —

A few kind words.

★★★★★

"The ribeye is the best I have eaten in fifteen years of looking. Service is graceful, the cellar deep, the room candlelit and serious."

— Daniel R.
★★★★★

"Booked the chef's counter for our anniversary. Marcus cooked for us in front of the fire for two hours. Unforgettable."

— Anna L.
★★★★★

"The marrow alone is worth the visit. I have brought every friend I want to keep here. They all thank me."

— Marcus T.

The fire is lit.

Reservations open thirty days in advance. Walk-ins welcome at the bar — first-come, slow-poured.

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