Since 2016
Our story
One grill in a borrowed kitchen, six dishes and a rule we still keep: cook a few things properly, over real fire.
Our story
It started with one fire and a short menu.
EMBER began as a single grill in a borrowed kitchen, cooking six things properly instead of thirty things adequately. That rule never left.
We build the menu around what open flame does best. Cuts are aged, chicken is brined for a full day, and everything that can be made in-house is made in-house: the buns, the sauces, the pickles, the ice cream.
650°C
Peak grill temperature
30
Days of dry-ageing
24h
Chicken marinade
3
Kitchens, one standard
The kitchen
The people at the fire.
Three cooks set the standard in every EMBER kitchen. They still work the busy Friday shift.
Lena Visser
Head chef
Tomás Rivera
Grill lead
Aiko Mori
Pastry
Inside EMBER
Smoke, sparks and a full room.
The short menu is the point. Everything on it has clearly been made a thousand times.
Jonas, regular since day one
Ordered to the office and it arrived hot, which almost never happens with grilled food.
Priya, Friday lunch
Sat at the pass and watched the whole thing cook. Worth the seat.
Marco, first visit