The Slow Fire: How We Cook with Live Embers
Inside our open-hearth kitchen, where temperature is measured in patience and every plate begins with smoke.
Signature
A5 Wagyu Ribeye
Japanese A5, smoked bone marrow, charred shallot, bordelaise.
$148
15+
Years
— Our StoryA Room Built
A Room Built
Around the Fire.
Ember & Gold opened in 2009 in a converted ironworks on Mercer Street. Chef Daniel Vale built the room around a single live-fire hearth — and every menu since has been shaped by what that fire wants to do that night.
The cooking is unapologetically American: heritage beef from the Hudson Valley, sea-bright fish from Montauk, vegetables foraged hours before service. The atmosphere is quiet, low-lit, and a little reverent — the kind of evening you remember for years.
Discover the Kitchen
