$68
Ember-Grilled Ribeye
45-day dry-aged prime beef cut over white oak embers, served with smoked bone marrow butter, micro greens, and red wine reduction.
EST. 2018
OPEN FIRE GASTRONOMY
100% Wood-Fired
Aged Oak & Hickory Timber
OUR PHILOSOPHY
Where fire meets imagination.
At Ember & Oak, we believe that open flame is not merely a cooking method — it is a living ingredient that imparts soul, texture, and undeniable depth to every dish.
Founded in 2018, our hearth brings together ancient West African open-fire traditions with contemporary global culinary techniques. We source wild-caught seafood, heirloom produce, and prime dry-aged meats, cooking them over selected aged oak and fruitwood embers to awaken complex caramelization and rich aromas.
01
Ancient Woodcraft
Curated blend of Nigerian White Oak and aromatic Applewood fires.
02
Heritage Provenance
Direct sourcing from indigenous smallholder farms and coastal fisheries.
03
Artisanal Alchemy
Smoked compound butter, fermented chilis, and 45-day dry-aged cuts.
“Flame has no ego. It demands precision, respect, and reverence for the raw ingredient.”
— Executive Chef Tunde Bakare
