Ember & Oak Steakhouse

Our Story

Born from Fire,
Built on Craft

What started as a butcher's obsession with dry-aging became a restaurant that refuses to cut corners. Every cut in our aging room hangs for a minimum of 45 days. Every sauce is built from scratch. Every cocktail is stirred with intention.

We source whole animals from ranches within 200 miles, break them down in-house, and honor every part. The result is a flavor you won't find in any chain, any shortcut, any place that treats beef like a commodity.

45+

Days Dry-Aged

Local Ranches

Years Running

The Craft

Our Aging Room

Behind a glass wall in the dining room, our aging room is on full display. Himalayan salt bricks line the walls. Whole primals hang in carefully controlled air at 34 degrees and 85% humidity.

We don't rush the process. The minimum hang time is 45 days, and some cuts rest for over 90. It's the kind of patience that most restaurants can't afford -- and that you can taste.

The Fire

Wood-Fired, Always

No gas grills. No broilers. We cook every steak over a live fire of Oregon white oak and Pacific madrone. The wood is split by hand, dried for six months, and burned to the exact stage of ember we need.

Our grill master reads the fire the way a sommelier reads a vintage. Temperature, smoke, timing -- it's instinct built on years of practice.

The Bar

Cocktails with Conviction

Our bar program is built on the same philosophy as our kitchen: quality ingredients, zero shortcuts. House-made syrups, hand-cut ice, and spirits chosen for character over brand recognition.

Ask for the Ember Old Fashioned, smoked tableside with applewood, or the Oak Manhattan with a 10-year bourbon and walnut bitters. Every drink is built to complement the richness of the table.

What They Say

From Our Guests

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"I've eaten at steakhouses in New York, Tokyo, and Buenos Aires. Ember & Oak is the one I keep coming back to. The 60-day ribeye changed what I thought beef could taste like."

Michael R. -- Portland

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"Everything here feels intentional. The lighting, the music, the way the server describes each cut. It's not pretentious -- it's people who genuinely love what they do."

Sarah K. -- Seattle

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"We had the tomahawk for our anniversary. They brought it out on a wooden board with a candle. My wife cried. That's not a joke. Best meal of our lives."

David & Lin T. -- San Francisco