Bone-In Ribeye
Forty-day dry-aged, seared hard over glowing oak coals, finished in bone-marrow butter.
$68
20 oz · Serves one
Our Story
Fire is the oldest
language we know
Ember & Oak began with a single question — what does dinner taste like when nothing stands between the meat and the flame? No gas, no shortcuts. Just live oak, salt, and the patience to let the coals do the talking.
2019
The Oak
A white oak came down in a Cascade windstorm. We hauled it home, split it, and let it season two winters in the rain — the wood that still feeds the hearth today.
2021
The Hearth
We built the open fire by hand on Capitol Hill — firebrick, steel, and a grate that cranks up and down over the coals to chase the perfect char.
2024
The First Forty
Forty covers a night, cooked entirely over embers, by invitation only. We learned the fire's moods — when to push it, when to wait.
2026
Ember & Oak
The doors opened for good. Same fire, same oak, a few more seats at the counter — and a standing invitation to pull up close.
— Hana Reyes & the Ember & Oak crew