Bought by the whole muscle, never the box.
Single-origin Black Angus and Wagyu from three ranches we visit ourselves, every season, boots in the dirt. If we have not stood in the pasture, it does not enter the cure room.
3 ranches · bought wholeFire is the only seasoning we brag about.
The Method
One hearth. Three woods. No shortcuts.
Every cut that leaves our kitchen was bought whole, aged slowly behind a brass door, and finished over the same open fire you can see from your table. Nothing is breaded and nothing hides under sauce. It does not need to.
0°FHearth peak heat
0woodsIn rotation
0tablesEvery night
Held 21 to 90 days behind the brass door.
Our climate-held cure room runs at 34 degrees and 82 percent humidity. Time pulls the water out and leaves the flavor concentrated, mineral, and deep.
34°F · 82% · 21 to 90 days Step inside the age room
Finished over live embers, feet from your chair.
Oak for the bed, hickory for the punch, apple for the sweetness at the edge. Nine hundred degrees, ninety seconds a side, no thermometer required after fourteen years.
900°F · 90 seconds a side
Carved tableside, rested under hearth heat.
The steak rests above the coals that cooked it, then meets the board at your table. Nothing is lost between the fire and the first cut.
9 minutes on the board
E&OCure room
Stage 02, continued
Twenty one to ninety days pass
on the other side of this door.
Our beef dry ages for forty five days in a room held at thirty four degrees Fahrenheit and eighty two percent humidity. Over those weeks it loses about nineteen percent of its weight while a protective crust forms and the flavor concentrates. As you scroll through this section, the day counter advances from one to forty five and the beef visibly darkens and ages.
The Age Room
Time is the first cook.
Out of the dark, onto the oak
45 days of patience,
90 seconds of flame.
The Menu
The cuts.
The whole animal · on the hoof
Fig. 1, the steer · every primal answers
01
Chuck
$34
Find it on tonight’s menu
74°F, emberlight
56°F, stone and patience
The Cellar
Something to answer every cut.
One floor below the dining room, at a constant 56 degrees. Three sommeliers on staff and one rule: a glass should never apologize for the steak next to it.
0
Bottles below the dining room, racked by region and patience. Ask for the book, or let the floor choose for you.
Barolo Riserva 2018Piedmont24 / 110
Kiln Block Cabernet 2021Napa Valley26 / 120
Gran Reserva 2015Rioja19 / 88
Iron Row Shiraz 2020Barossa17 / 78
Vieilles Vignes 2022Chinon15 / 66
Twenty-two pours rotate by the glass, restocked weekly. The list never goes stale between visits.
Private Dining
The Ember Room.
A closed room off the main hearth for the dinners that need a door. Same fire, same kitchen, and the rest of the room kept at a polite distance behind glass.
- One long table for fourteen, or split settings for smaller parties
- A full view of the live hearth through the glass wall, without the noise
- A fixed menu built around whatever is aging best that month
- Pairings chosen by the cellar team, poured course by course
14Seats at one table
5Courses, fixed
1Glass wall to the fire
Reservations
We hold twenty-two tables a night.
We would like one of them to be yours. Tell us when, and we will call to confirm within the hour, usually sooner.
Find the smoke
412 Kiln Row
Ashford District, OR 97035
Valet from 5:00 PM. Street parking on Kiln Row and Foundry Lane. The hearth is lit at four; the smell will take it from there.
(555) 018-2247Tuesday to Thursday4:00 PM to 10:00 PM
Friday & Saturday4:00 PM to 11:00 PM
Sunday4:00 PM to 9:00 PM
MondayThe fire rests
E&O
Request your table
This is not a waitlist. It is a request we read and answer personally.
E&O
Request received
Thank you. A member of our team will call within the hour to confirm your table at Ember & Oak.