MODERN FIRE COOKERY — OLD TOWN

WHERE FIRE MEETS FLAVOR.

A modern dining experience inspired by the craft of fire, exceptional ingredients, and unforgettable hospitality.

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The warm, intimate dining room at EMBER Kitchen
A chef cooking over open flame
01 — OUR STORY

CRAFTED BY FIRE.
INSPIRED BY COMMUNITY.

EMBER is a celebration of cooking with fire. Every dish is crafted with intention — premium ingredients, expert technique, and the primal, honest heat of an open flame.

We are sophisticated but approachable, modern yet timeless. Luxurious without ever being intimidating — a room that gathers people around warmth, light and long tables.

100%OPEN FIRE
02CHEFS AT THE PASS
48COVERS A NIGHT
— THE EMBER COLLECTIVE
02 — SIGNATURE DISHES

THE FLAME'S FINEST.

Six signatures that define the kitchen. Hover a card — or tap it on touch — and the full plate slides open: every component, method and pairing, nothing hidden.

PLATE 01

WOOD-FIRED RIBEYE

$46
ON THE PLATE
  • Dry-aged ribeye28 days · 340g
  • Oak-smoked butterwhipped · chive
  • Charred spring onionfire-touched
  • Maldon sea saltfinish
THE METHOD

Seared at 600° over white oak, rested beside the embers, basted in smoked butter.

PAIRS WITH

Barbera d'Alba '21 — $14/glass

FIRE LEVEL
GF SERVES 1–2 RESERVE THIS DISH →
PLATE 02

EMBER ROASTED SALMON

$34
ON THE PLATE
  • Line-caught salmon200g · skin crisp
  • Charred citrusblood orange · lemon
  • Fennelshaved · smoked
  • Herb oilparsley · dill
THE METHOD

Roasted skin-side-down at the edge of the coals until just blush, then glazed in citrus.

PAIRS WITH

Sonoma Chardonnay '22 — $13/glass

FIRE LEVEL
GF DF OPT. RESERVE THIS DISH →
PLATE 03

CHARRED SEASONAL VEG

$17
ON THE PLATE
  • Market vegetablesdaily · mixed
  • Smoked yogurtcultured · cold smoke
  • Sumacred · citrus tang
  • Toasted seedspumpkin · sesame
THE METHOD

Whole vegetables charred over the flame, then dressed warm over cool smoked yogurt.

PAIRS WITH

Campfire Spritz — $14

FIRE LEVEL
V GF RESERVE THIS DISH →
PLATE 04

FLAME-KISSED CHICKEN

$28
ON THE PLATE
  • Free-range chickenhalf · brined
  • Smoked chili glazechipotle · honey
  • Charred lemonash-kissed
  • Oak embersslow spit-roast
THE METHOD

Spit-roasted over oak for 45 minutes, glazed three times, rested before carve.

PAIRS WITH

Smoke & Oak Old Fashioned — $17

FIRE LEVEL
GF SERVES 1–2 RESERVE THIS DISH →
PLATE 05

COAL-GRILLED BURGER

$21
ON THE PLATE
  • Wagyu blend patty180g · coarse grind
  • Aged cheddar18 months
  • Ember onionssoftened on the coals
  • Briochetoasted · smoked salt
THE METHOD

Coal-grilled over binchotan for a clean, fierce sear. No smashing, all smoke.

PAIRS WITH

The Ember — smoked bourbon — $16

FIRE LEVEL
SERVES 1 RESERVE THIS DISH →
PLATE 06

SMOKED CHOCOLATE TORTE

$13
ON THE PLATE
  • Dark chocolate70% · oak-smoked
  • Sea saltflaky · finish
  • Crème fraîchewhipped · quiet
  • Burnt honeydrizzle
THE METHOD

Cold-smoked overnight over apple wood, set at the edge of a dying fire.

PAIRS WITH

Copper Negroni — $15

FIRE LEVEL
V SHARES 2 RESERVE THIS DISH →
03 — THE EXPERIENCE

MORE THAN A MEAL.

An evening designed around taste, atmosphere, and connection. From the moment the fire catches to the last pour, everything is choreographed.

  • 01THE OPEN KITCHEN
  • 02CRAFT COCKTAILS
  • 03CHEF'S TABLE
  • 04FIRELIT AMBIENCE
The firelit EMBER dining room
“THE FIRE IS THE CHEF.”
Chef Emilia Vance at the EMBER pass
EST.
2019
05 — THE CHEF

MEET THE CHEF BEHIND THE FLAME.

Chef Emilia Vance spent a decade cooking through the great fire kitchens of the world before returning to Old Town to build EMBER. Her philosophy is simple: the fire decides.

She works with farmers she trusts, seasons with restraint, and lets smoke and heat do the rest. Every plate that leaves her pass carries a little of the flame.

“You don't cook over fire — you listen to it. It tells you when to wait and when to move.”
— EMILIA VANCE, EXECUTIVE CHEF
07 — GUEST NOTES

SAID ABOUT THE FIRE.

★★★★★

“One of the most memorable dining experiences in the city. The room glows, the fire works, and the ribeye is poetry.”

A. MERRICKDINED FEBRUARY 2026
★★★★★

“Elegant, warm and quietly luxurious. You feel looked after from the first pour to the last bite.”

L. TANAKAPRIVATE DINING HOST
★★★★★

“The smoked cocktail, the charred octopus, the firelit room — EMBER is hospitality at its very best.”

D. HADDADREGULAR — MONTHLY TABLE
08 — RESERVATIONS

RESERVE YOUR TABLE.

We welcome you to a table beside the flame. Book ahead for evenings and weekends — the fire waits for no one. Parties of six or more, please call us directly.

ADDRESS42 FIRE LANE, OLD TOWN
PHONE+1 555 013 44 22
HOURSWED – SUN · 17:00 — 23:00
BOOK YOUR EVENING

Your table is set — we'll confirm by email shortly.

09 — PRIVATE EVENTS

HOST YOUR NEXT GATHERING AT EMBER.

Corporate dinners, celebrations, private dining and special occasions — hosted in a room built for gathering.

  • 01CORPORATE DINNERS
  • 02CELEBRATIONS
  • 03PRIVATE DINING
  • 04SPECIAL EVENTS
A private event table set at EMBER
EVENT INQUIRY

Thank you — our events team will be in touch within one business day.

10 — FIND US

WHERE THE FIRE BURNS.

ADDRESS42 FIRE LANE, OLD TOWN
PHONE+1 555 013 44 22
EMAILHELLO@EMBER.KITCHEN
OPENING HOURS
WED – THU17:00 — 22:00
FRI – SUN17:00 — 23:00
MON – TUECLOSED
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