A room built around the fire.

Ember & Marrow opened in 2017 around a single idea: the grill should be the center of the room, not hidden in the back. Our live-fire hearth burns oak and almond wood every service, and every steak passes over it.

We built our own dry-aging room on site, so every cut spends 28 days developing flavor before it ever reaches the grill. The cocktail program was built with the same patience — bitters made in-house, spirits aged in our own barrels.

It's a room designed to slow an evening down, on purpose.