Live fire only
Charcoal and hardwood. No gas assist, no heat lamps, nothing held for later.
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About
Fire. Flavor. Crafted Daily.
EMBER is a modern fire-grill kitchen. Open flame, premium cuts, house-made sauces and a menu built to travel well — whether you eat in, take out or order to your door.
Our story
It started with one fire and a short menu.
EMBER began as a single grill in a borrowed kitchen, cooking six things properly instead of thirty things adequately. That constraint never left.
We build the menu around what open flame does best. Cuts are aged, chicken is brined for a full day, and everything that can be made in-house is made in-house — the buns, the sauces, the pickles, the ice cream.
The kitchen is deliberately visible. If you sit at the pass you can watch every order come off the coals, which is also the reason we cannot hide a shortcut. There are none to hide.
Philosophy
Fewer dishes. Better ones.
Whole-ingredient sourcing
We buy whole animals and whole crates. What we break down, we use.
Made the same day
Sauces, buns and desserts are produced each morning for that evening.
Built to travel
Every dish is tested in a delivery box before it reaches the menu.
Ingredients
Sourced close, treated carefully.
A short supplier list is easier to hold to a standard. These are the people we buy from every week.
- Dry-aged beef
- Thirty days on the bone with a butcher we have used since the first kitchen.
- Free-range chicken
- Delivered whole twice a week, brined the day it arrives.
- Stone-milled flour
- For the buns and flatbread, proofed overnight.
- Hardwood charcoal
- Beech and oak — clean burning, high heat, no chemical taste.
The craft
Heat is the hardest ingredient to control.
A grill has no dial. Getting the same result at 18:00 and at 23:00 means reading the coals, moving the food, and knowing when to leave it alone. That is most of the job, and it is why the pass is the loudest and quietest place in the building at the same time.
- Peak grill temperature
- 650°CPeak grill temperature
- Days of dry-ageing
- 30Days of dry-ageing
- Chicken marinade
- 24hChicken marinade
- Kitchens, one standard
- 3Kitchens, one standard
The team
Who is behind the pass.
A small crew, most of whom have been here since the second kitchen opened.
Mara Lindqvist
Head chef
Runs the pass and the supplier list. Believes a menu should fit on one page.
Idris Bello
Grill lead
Twelve years on live fire. Manages the coals from prep through last order.
Yuki Tanabe
Pastry
Makes everything sweet in the building, including the ice cream base.
Sam Okonkwo
Service manager
Looks after the floor, the drivers and the ten minutes before a rush.
Team names, roles and portraits are demo content — replace them in src/data/content.ts.
Come and sit down.
Three rooms, one standard. Book a table, take a seat at the pass, or let us bring it to you.
