$68
40-Day Dry-Aged Ribeye
Prime cut, oak-ember finished, served with bone marrow butter and coal-roasted shallots.
Our Story
“We don't chase trends. We chase the perfect char, the right moment, the single ingredient that needs nothing else.”
Est. 2019 · San Francisco
Ember & Oak Kitchen began with a simple conviction: American cooking is at its finest when it borrows nothing and apologizes for nothing. Chef Marcus Okafor spent a decade in kitchens across Charleston, Austin, and New York before returning to San Francisco to open a restaurant that honors the craft of fire.
Every protein is sourced from ranches within 200 miles. Vegetables arrive from our partner farms three mornings a week. Our oak and applewood come from a single supplier in Sonoma. Nothing is incidental — every element earns its place on the plate.
Chef Marcus Okafor
Executive Chef & Co-Founder
James Beard Semifinalist 2023 · Formerly of Husk, Franklin Barbecue