Primitive
Refinement.
Where wood-fired alchemy meets contemporary culinary precision.
The
Cuts.
Seasonal Manifest // Wood-Fired Daily // Summer 2024
Dry-Aged Wagyu
$18545-day dry-aged A5 Wagyu, seared over Japanese white oak charcoal and finished with smoked sea salt.
Smoked Ember Octopus
$34Wood-fired octopus tentacle with chorizo emulsion, squid ink tuile, and pickled mustard seeds.
The Ember Cellar Selection
$95A curated flight of rare vintage reds, hand-selected to complement the intensity of wood-fired smoke.
Elemental Mastery.
The Fire Lab
We utilize three distinct wood types—Hickory, Cherry, and Oak—to create a complex smoke profile unique to every cut.
Ancestral Sourcing
Our cattle are raised on high-altitude pastures, following ethical farming lineages that span three generations.
Culinary Alchemy
Precision temperature control meets raw elemental fire, guided by our Executive Chef's 20-year mastery.
Rare Vintages.
Smoked Pairings.
Deep
Immersion.
Beyond the palate. We design sensory journeys that merge the primal intensity of wood-smoke with the delicate complexity of world-class viticulture.
Cellar_Master
Rare vintages
Private_Chef
Bespoke menu
Dry_Aging
Internal lab
Michelin
2-Star rated