Fulton Market · Since 2018
Everything touches the fire
Seasonal Midwestern cooking from a twelve-foot oak hearth. Vegetables from farms we know by name, meat we age ourselves and a wine list that leans natural.
- Tue–Sun from 17:00
- Tasting menu $145
- Michelin Bib Gourmand 2026
11 hrs
The fire burns each service day
The hearth
One fire, lit at noon every day
There is no gas line to our kitchen. Chef Tomás Reyes and his team cook everything over red oak and cherry wood, managing heat by moving embers, not turning dials. It is slower and harder. It also tastes like nothing else in the city.
- Twelve-foot hearth with grill, plancha and hanging cauldron
- Beef and duck dry-aged for up to 60 days in-house
- Vegetables roasted directly in the embers
- Bread baked in the residual heat each afternoon
Tasting menu
Eight courses, one autumn
Served nightly to the whole table, $145 per guest. Wine pairing $95, zero-proof pairing $55.
To begin
- Ember-roasted beetI
Smoked cultured cream, rye crumb, dill
- Hearth breadII
Brown butter, whipped lardo, honey from Pilsen
- Lake troutIII
Cured over cherry smoke, cucumber, horseradish
- Charred squashIV
Brown butter, sage, toasted pepitas
From the fire
- Duck, 21 daysV
Plum, black garlic, ember-roasted turnip
- Dry-aged ribeyeSignatureVI
Bone marrow, smoked onion, red wine jus
- Apple & cheddarVII
Hook's ten-year cheddar, burnt apple butter
- Smoked honey custardVIII
Toasted oats, sea salt, cherry wood ash
From the dining room
An evening at Ember & Oak
The rare restaurant that makes fire feel like a philosophy rather than a gimmick. The ember-roasted beet alone is worth the trip to Fulton Market.
Pull up a chair by the fire
Reservations open 30 days in advance at 10:00. The chef's counter seats eight and goes fast.