Est. 2014 · Modern Steakhouse
Fire-kilned cuts.
An ember-lit evening.
A modern steakhouse where open-flame cooking meets a quietly extraordinary cellar. Dinner begins when the lights go low.
The Chef
Marcus Hale
Executive Chef & Co-Founder
Marcus began over charcoal at seventeen, apprenticing in a coastal smokehouse before earning his knives across kitchens in Lyon, Tokyo, and Buenos Aires.
His philosophy is simple: respect the animal, master the flame, and let the cellar carry the rest. Every cut at Oak & Ember is dry-aged in-house and finished over white-oak embers.
“Fire doesn't lie. It either makes the meat sing or it tells you it wasn't ready.”
18
Years over flame
3
Michelin stars held
45
Days dry-aged
The Room
An Evening, in Frames
Private Dining
Gather by Firelight
For celebrations, milestones, and quiet negotiations. The Ember Room offers a secluded setting with its own hearth, sound system, and a team devoted only to your table.
Up to 24 Guests
The Ember Room seats intimate dinners to full buyouts with a dedicated captain.
Chef’s Counter
A six-seat counter overlooking the open-flame hearth, with a bespoke tasting.
Curated Pairings
A sommelier-led flight matched course-by-course from the private cellar.
The Cellar
1,200 Labels, One Pour
Our cellar leans old-world but keeps room for new-world discoveries. Every label is chosen to stand beside fire.
Bordeaux
2016
Château Larcis Ducasse
Plum, graphite, cedar. A structured right-bank classic.
Napa Valley
2018
Dominus Estate
Black cherry, cocoa, velvety tannin. Pairs with the ribeye.
Piedmont
2017
Giuseppe Rinaldi Barolo
Rose, tar, dried cranberry. Built for the tomahawk.
Mendoza
2020
Catena Zapata Malbec
Violet, blackberry, smoke. A natural with ember-grilled cuts.
Word of Mouth
What the Table Says
“The dry-aged ribeye was the finest piece of beef I have had in a decade. The room glows. We did not want to leave.”
Eleanor V.
Anniversary dinner
“Marcus understands fire the way a violinist understands a bow. Every course arrived with intent. The cellar is extraordinary.”
James A.
Chef’s counter
“We hosted forty in the Ember Room. Flawless service, a sommelier who listened, and a tasting that left the room silent.”
Priya & Tom
Private buyout
Reservations
Reserve Your Table
We hold tables for fifteen minutes past the booking time.
Find Us
14 Foundry Lane, Old Town
14 Foundry Lane
Old Town District
Tuesday – Sunday · 5:00 PM – 11:00 PM
Closed Mondays
+1 (212) 555-0142