Prime dry-aged beef, wood-fired over live oak. A dining room built for quiet celebration and honest pleasure. Midtown Manhattan's table of choice for twenty-five years.
We have never chased trends. Since 1998, Ember & Oak has stood on a single conviction — that great beef, treated with patience and respect, needs nothing more than fire, salt, and time.
Every cut is sourced from a small network of family farms across Nebraska and Montana. Aged in-house for a minimum of 28 days. Cooked over live white oak in a custom-built hearth designed specifically for this kitchen.
Direct relationships with 6 ranching families. No middlemen, no compromise.
28 to 45-day dry-aging in our temperature-controlled cellar. Concentration over convenience.
White oak only. No gas. No shortcuts. The hearth is the heart of this kitchen.
The crown of our menu. 28-day dry-aged, generous marbling, cooked to temperature over live oak.
The most tender cut on the animal. Subtle in flavor, extraordinary in texture. Finished with compound butter.
Bold and characterful. A firm texture with deep beefy flavor. The New Yorker's cut, done properly.
Two cuts, one bone. The strip and the tenderloin united. Carved tableside for two by your server.
Recognized four times by the James Beard Foundation for Outstanding Restaurant in New York City. A distinction we do not take lightly.
Our cellar holds over 900 labels across four continents. Sommelier-curated pairings are available for every course on request.
Three private rooms accommodating 8 to 60 guests. Custom menus, dedicated service, and full AV support available for corporate and personal events.
Whether you are closing a deal, celebrating a milestone, or hosting a rehearsal dinner — our private rooms offer complete seclusion and our full attention.
We accept reservations up to 60 days in advance. Walk-ins are welcome based on availability, though we strongly recommend booking for Friday and Saturday evenings.
| Monday – Wednesday | 5:00 pm – 10:00 pm |
| Thursday | 5:00 pm – 10:30 pm |
| Friday – Saturday | 5:00 pm – 11:00 pm |
| Sunday | 5:00 pm – 9:30 pm |
| Lunch (Fri & Sat only) | 12:00 pm – 2:30 pm |
The finest steakhouse in Midtown, and arguably in the city.
The New York TimesA room where time slows down. The ribeye alone is worth the trip.
Eater New YorkTwenty-five years and not a single sign of complacency.
New York Magazine