Ember & Bone is a dark, warm room built around one thing done right. We dry-age our beef in house, sear it over live coals, and pour the whiskey to match. Come hungry.
Not sure what to order? Tap a cut below and we will walk you through the flavor, the marbling, and how we cook it.
The crowd favorite. Heavy marbling melts as it cooks, so every bite is rich and juicy. If you love big, beefy flavor with a buttery finish, start here.
We bring in whole cuts and age them ourselves in a glass-walled room you can see from the bar. Forty-five days of cold, still air concentrates the flavor and tenderizes the meat. Nothing is rushed.
A look at the grill, the plates, the aging room, and the bar.
"The ribeye was the best I have had in years. You could taste the age on it. We sat near the fire and just slowed right down."
"Booked it for a work dinner and looked like a hero. The whiskey pairing was spot on and the room feels special without being stuffy."
"We shared the tomahawk and they carved it right at the table. My partner has not stopped talking about it. We are already going back."
We take a limited number of tables each night so the kitchen can do every steak justice. Book ahead, especially for Friday and Saturday.
14 Foundry Lane, Riverside Ward · (000) 000-0000
We hold a few walk-in seats at the bar, but tables fill fast. For dinner with a group, or on a Friday and Saturday, we strongly suggest booking ahead through the form above.
Richer and nuttier than a fresh steak, with a deeper beef flavor and a more tender bite. The 45 days of aging concentrate everything. If it is your first time, the ribeye is the easiest way to see the difference.
Yes. Alongside the steaks we serve fish and a roasted vegetable plate, plus the full set of sides. Let us know about allergies in your reservation notes and the kitchen will take care of you.
We can seat groups up to twelve in the main room and host private dinners in the back. Add a note when you book and our team will reach out to plan the menu and the pours.
No strict code. The room is dark and warm, and most guests land somewhere around smart casual. Come comfortable. The food is the dressed-up part.
There is a lot directly behind the building on Foundry Lane, plus valet on Friday and Saturday evenings. Street parking opens up after 6:00 PM.
Forty-five days of aging, real fire, and a whiskey for every cut. Book a table and let us do the rest.
Reserve a Table →