Forty-five-day dry-aged beef, USDA Prime and wagyu, cooked over Texas post oak — never gas. East Austin's table for the nights that matter.
$145 · for two
Forty ounces, aged in our salt room until it tastes like itself squared. Carved tableside, finished with bone-marrow butter.
$68
Our signature: 16 oz of Prime ribeye kissed by open flame, crust like a struck match, center like velvet.
We buy whole and break it down in-house. The salt room does the slow work; the post oak does the fast work. Between the two, there is nothing to hide behind — and we like it that way.
We buy whole animals from ranches we can drive to. We age in salt and time, not in marketing. We cook over post oak — never gas, never hurry. We salt with our hands, we rest the meat, and we will never apologize for the smoke.
Board dinners, closings, rehearsal dinners and the birthdays that end in zero. Prix-fixe menus from $95 per person, a sommelier on the floor, AV when you need it — and a written response to every inquiry within 24 hours.
The Ember Room · seats 24
“The tomahawk carved at the table turned a work dinner into the story everyone told on Monday. Worth every cent.”
“Ten anniversaries, ten different steakhouses. This is the one we're repeating. That post oak crust is unfair.”
“Booked the Ember Room for our closing dinner. They answered in an hour and the sommelier ran the show. Flawless.”
A table for two, the Ember Room for twenty-four, or the whole house. Tell us the night and the size of the party — we answer the same day.