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Fire, patience and a proper steak.

USDA Prime aged in our own room for 45 days, then cooked over post oak. Dinner nightly from 5pm.

Reserve a table See the menu

We light the oak at three. Dinner starts at five.

Ember is a steakhouse built around one fire. Every steak is aged in our glass room, seasoned with salt and cracked pepper, and cooked over split post oak until the crust says it’s ready. The rest is martinis, a deep cellar and a room you want to stay in.

Our story

Dry-aged 45 days

Post oak fire

USDA Prime

Cold martinis

600 bottles

Private rooms

Three ways to spend the night.

The Steaks Explore

The Steaks

The Bar Explore

The Bar

Private Dining Explore

Private Dining
Marbled ribeyes with herbs and peppercorns
Dry-aged cuts laid out on a dark board

Forty-five days behind glass.

Whole primals rest on open racks in a room kept at 34 degrees and 80 percent humidity. Water leaves, flavor stays, and the beef turns tender and nutty in a way you can’t fake. You can see it from your table.

Grade
USDA Prime and Japanese A5
Aging
30 to 45 days, in house
Fire
Split Texas post oak
Butchery
Every cut by hand, every afternoon
See the steaks

Days dry-aged

Over post oak

Bottles in the cellar

Private rooms

The bone-in ribeye at Ember is the kind of steak you plan a whole week around.

— Texas Table Magazine, Best Steakhouses in Dallas

Pull up a chair by the fire.

Reservations open 30 days ahead. Walk-ins are welcome at the bar.

Reserve a table Call (214) 555-0182