Est. 1987 · Wood-Fired Kitchen · New York

An honest table, forged by fire.

A wood-fired kitchen serving seasonal tasting menus and cellar-aged wine.

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The warm, candlelit dining room of The Oak and Ember

38 Years of
ember & oak

Our Story

Cooked over oak,
finished by ember.

Every dish that leaves our pass carries the quiet signature of live fire — a sear of oak, a whisper of smoke, a patience that cannot be rushed.

For nearly four decades, The Oak & Ember has honored a single idea: that the finest ingredients deserve the most honest of flames. Our produce is gathered at dawn from farms within a hundred miles, our meats dry-aged in-house, and our fire tended by hand from first light.

The result is a menu that changes with the seasons, a cellar of six hundred labels, and a room designed to glow — warm as ember, calm as oak.

38Years

600Wine Labels

1Michelin Guide

Meet the people behind the fire

The Menu

Signature dishes

Wood-fired dry-aged ribeye with charred onion

Signature$64

Ember-Aged Ribeye

45-day dry-aged ribeye, seared over oak, smoked bone marrow butter, charred allium.

Vegetarian$32

Hand-Rolled Tagliatelle

Silken tagliatelle, brown sage butter, aged parmesan, toasted hazelnut crumb.

From the Sea$41

Cedar-Smoked Salmon

Cedar-smoked Atlantic salmon, preserved lemon, fennel pollen, wild herbs.

Ember garden salad with roasted seasonal vegetables

Vegetarian$26

The Ember Garden

Fire-roasted roots, charred greens, whipped goat curd, smoked honey vinaigrette.

V · GF

Signature$58

Slow-Smoked Short Rib

Twelve-hour short rib, bourbon & ember glaze, smoked potato purée, pickled shallot.

Dark chocolate tart with flaked salt and cream

Dessert$19

Dark Cocoa Tart

Single-origin dark chocolate, smoked sea salt, burnt caramel, crème fraîche.

View the Full Tasting Menu

The Kitchen

Heads over the fire

Marcus Vane

Executive Chef

Twenty-two years over open flame, three continents, one belief: fire first, everything else second.

Elena Rossi

Head Chef

Pasta rolled by hand each morning; a devotion to flour, water, and the patience between them.

Julien Moreau

Head Sommelier

Curator of our six-hundred-label cellar, pairing each course like a verse in a longer poem.

Gallery

A room that glows

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In Their Words

“The ribeye arrives still sighing smoke. It is the single most honest plate I have been served in a decade.”

ACArielle ChenFood & Wine Critic

“A room that glows, a kitchen that whispers, a cellar that sings. Oak & Ember is where our anniversaries live.”

JDJames & Delia OrtizRegulars, twelve years

“Every course felt inevitable — as though fire had decided the menu before we ever sat down.”

RKRina KadeTravel Editor, Solstice

Private Dining & Events

Gather around the fire

The Cellar Room

Private Dining

An intimate stone cellar for eight to twenty-four guests, with a bespoke menu built around the season and a dedicated sommelier.

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A long table set for a chef's tasting evening

First Friday, Monthly

The Chef’s Table

Ten seats, one long table, and the full kitchen in view. A ten-course tasting narrated by the hands that built it.

Reserve a Seat

A signature cocktail from the evening bar

Every Evening

The Ember Bar

No reservation needed. Cocktails built on smoke and oak, late plates until midnight, and the glow of the open fire.

See the Bar

Reservations

Your table, by the fire.

Dinner is served Tuesday through Sunday, from five until late. The Chef’s Table and private cellar book several weeks ahead — we recommend reserving early.

Address48 Ashworth Lane, New York, NY 10014
HoursTue – Sun · 5pm – 11pm
Phone+1 (212) 555-0147

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Special requests (optional)

We confirm every request within two hours. For same-day bookings, please call us directly.