An extraordinary dining experience crafted over a century of passion, precision, and the finest cuts known to the culinary world.
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Every element of Ember & Oak is designed to create moments you'll remember for a lifetime.
Every steak is seared over hand-selected American white oak charcoal, reaching 1200°F for the perfect crust.
Our Himalayan salt-tiled aging rooms transform prime cuts over 60 days into deeply flavored, melt-in-your-mouth perfection.
Hand-curated wine collection spanning 40 countries. Our master sommelier pairs each course with precision.
Our 200-acre ranch raises heritage Angus-Wagyu crossbreeds on grass, barley, and local apples. Pasture to plate.
We don't just serve steak. We honor a hundred years of tradition, the rancher who raised the animal, and the fire that transforms it into something transcendent.
Chef Isabella Rossi
Executive Chef & Third-Generation Owner
A century of passion, from a humble chophouse to the world's most celebrated steakhouse.
1923 — The Beginning
With just 8 tables and a hand-built charcoal grill, Giovanni served neighborhood regulars and visiting sailors. Word of his extraordinary ribeye spread quickly through the city.
1941 — Through the War Years
Marco served free meals to returning soldiers on Veterans Day — a tradition that continues to this day at Ember & Oak.
1958 — The Golden Era
Frank Sinatra, Jackie Kennedy, and Joe DiMaggio become regulars. The legendary 'Table 7' becomes the most sought-after reservation in Manhattan.
The wine cellar, carved from the building's original limestone foundation, now holds over 12,000 bottles spanning 40 countries.
Isabella introduces the tasting menu, the wagyu program, and the first open kitchen concept — revolutionary for fine dining at the time.
The restaurant undergoes a stunning redesign by architect Tadao Ando, blending raw concrete, warm oak, and candlelight into an atmosphere of understated luxury.
The ranch raises Angus-Wagyu crossbreeds on a diet of grass, barley, and local apples. Each animal is traced from birth to table.
Chef Luca Rossi, Isabella's son, brings molecular gastronomy and sustainability to the forefront while honoring the oak-fired traditions that started it all.
The Main Dining Room
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Tomahawk Presentation
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The Wine Cellar
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Wagyu Close-Up
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Private Dining
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Filet Mignon
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Dry-Aged Ribeye
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Chef's Table
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Average 4.9 out of 5 from 2,847 verified reviews
We've celebrated every anniversary here for 12 years, and it never fails to amaze. The Tomahawk was life-changing — perfectly charred crust, impossibly tender inside. The candlelit ambiance, the impeccable service… it's not dinner, it's a love letter to fine dining.