EMBER.Book a table
A chef flambéing a pan over open fire in a dark kitchen
Fine dining · Wood-fired

Fire, smoke & season.

A small, dark room where everything is cooked over live fire. No gas, no shortcuts — just ember, patience, and the season's best.

Book a table →Explore the menu
Tue – Sun · 6pm – 11pm · 14 tables only
Our philosophy

We cook the way people always have — over fire. One grill, one oven, one menu that changes with the season, and a room small enough that every table feels like the best one.

The chef plating dishes under warm copper heat lamps
Our story

One chef. One fire. No shortcuts.

Ember began with a single wood-fired oven and a stubborn idea: that the best cooking is the oldest cooking. Chef Mara Ellison trained in three-star kitchens and then walked away from them — to a fourteen-table room where the grill is the only heat source and the menu is written each morning, after the market.

Everything here is touched by fire at least once. Even the desserts see the coals. It is slower, it is harder, and it is the only way she will cook.

Mara Ellison
Chef & Founder
★ ★ ★ ★ ★
“The ribeye alone is worth the booking, but it is the room — dark, warm, alive with fire — that makes you stay for dessert.”
The Table Review · Best New Restaurant
Reservations

Book a table.

Fourteen tables, two seatings a night. Book ahead — weekends go first, and the counter seats are gone within days.

Prefer to talk? Call +1 (212) 555-0184, or write to hello@ember-restaurant.com. Parties of seven or more, please call — we will build the evening around you.

Hours

When we cook

Tuesday – Sunday
6:00 PM – 11:00 PM
Closed Mondays

Find us

Where we are

14 Ember Lane, Old Town
New York, NY 10012
+1 (212) 555-0184

Good to know

Before you come

Smart dress, no rush.
Tasting menu for the whole table.
Corkage $40 per bottle.