A Kitchen Built on Conviction
Ember & Oak was born in a converted 1920s warehouse in the city's meatpacking district. Founder and Executive Chef Marcus Calloway had a single ambition: to make the wood fire the centrepiece of every meal.
"Fire is honest. It doesn't lie. It tells you exactly how ready the meat is, how hot the pan is, how much attention the cook is paying."
Twenty-seven years later, that same fire burns at the heart of our kitchen. We've earned four Michelin stars, been named "Best Steakhouse in America" three times, and served tens of thousands of guests — yet our philosophy has never changed.
Marcus Calloway
Founder & Executive ChefFaces Behind Every Dish
Marcus Calloway
Founder & Executive ChefTrained at Le Cordon Bleu Paris, with 12 years in London and New York before returning home to open Ember & Oak in 1997. His mastery of fire is unmatched.
Elena Vasquez
Head Pastry ChefBorn in Barcelona, Elena studied under three Michelin-starred pastry chefs. Her desserts are a stunning blend of tradition and contemporary sculpture.
David Chen
Head Sommelier & Wine DirectorA Master Sommelier with experience across four continents. David's palate and intuition have built one of the most celebrated wine programs in the country.
What We Stand For
01
Honest Ingredients
We source every ingredient with transparency. No shortcuts, no frozen proteins, no compromises.
02
Seasonal Rhythm
Our menu evolves with the seasons. If it's not at its peak, it's not on the plate.
03
Zero Waste Kitchen
Every trim, bone, and peel finds purpose. Our kitchen generates 80% less waste than the industry average.
04
Gracious Hospitality
Fine dining should never feel intimidating. We welcome every guest as family — warmth is our signature.
Recognition & Press
The New York Times
"One of the ten essential dining experiences in America."
Bon Appétit
"The ribeye that changed what we thought a steakhouse could be."
Eater
"Consistently, impeccably, unapologetically great."
Food & Wine
"Best Wine Program, three years running."