Ember
Our story
Three rooms in Miami, one kitchen philosophy: cook over live fire, buy from people we know, and send it out hot.
How we cook
We cook over wood and charcoal, on a grill we can raise and lower by hand. It is slower than a gas range, it is harder to teach, and it is the only way to get the thing we are actually after: the edge of a scallop that has taken colour without taking heat all the way through.
The market decides most of the menu. 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. That is why the card changes weekly and why the kitchen writes it, not a marketing calendar.
We opened in Brickell in 2019, and have added two rooms since. Same fire, largely the same people — a good number of whom started on garde manger and now run a pass.
- Rooms in Miami
- 3
- Years on the fire
- 7
- Live fire, no gas range
- 100%
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.”
Marisol Vega
Miami New Times
“I have sat at that bar more nights than I will admit to my accountant. They know what I drink before I do.”
Daniel Okafor
Regular, 51 visits
“Live fire is having a moment, and most of it is theatre. Ember is the one where the fire is doing actual work.”
Priya Anand
Eater Miami
“I told them once that I was vegetarian. Two years later the kitchen still sends something out that is not an afterthought.”
Hannah Brightwell
Guest