Ember · Miami
Cooked over live fire.
Three rooms in Miami. One kitchen philosophy: buy from people we know, cook it over flame, and send it out hot.
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- Rooms in Miami
- 0 yrs
- Over live fire
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- On tonight's card
Oysters, Half Dozen$24.00Hamachi Crudo$22.00Tuna Tartare$26.00Wood-Grilled Octopus$24.00Burrata & Heirloom Tomato$19.00Bread & Cultured Butter$14.00Crispy Artichokes$16.0045-Day Dry-Aged Ribeye$88.00Whole Local Snapper$58.00Florida Royal Red Prawns$42.00
On the menu
It changes when the market changes. This is what is on tonight.
How we cook
Fire, salt, and a room that hums.
Three rooms in Miami, one kitchen philosophy: cook over live fire, buy from people we know, and send it out hot.
The market decides most of the card. We buy fish off boats out of Islamorada and produce from growers in Homestead — and when the snapper is not right, the snapper is not on.
Learn moreThree rooms
Same fire, three very different evenings.
What people say
The cauliflower is the best thing on a menu that has a $88 ribeye on it. That is either a mistake or a statement, and having eaten it twice, it is a statement.
I have sat at that bar more nights than I will admit to my accountant. They know what I drink before I do.
Live fire is having a moment, and most of it is theatre. Ember is the one where the fire is doing actual work.
Book a table
Three rooms in Miami. One kitchen philosophy: buy from people we know, cook it over flame, and send it out hot.