Ember Ribeye
12oz over live oak, chimichurri, blistered peppers
Riverside District · Since the first fire
Cooked over open flame. Served like an occasion.
A modern Latin kitchen built around a single wood-burning hearth — smoke, citrus and char, plated for a room that stays full until close.
1
Wood-fired hearth at the center of service
7
Nights of dinner service each week
40
Seats plus patio and chef's counter
Signatures
Three plates that explain the kitchen
Every dish leaves the hearth within arm's reach of the guest counter.
Coastal Snapper
Whole roasted, citrus mojo, sweet plantain
Smoked Paloma
Mezcal, grapefruit, smoked salt rim
Concept visual · dining room
The fire
One hearth. No shortcuts.
The kitchen builds the fire before dawn and lets it settle into coals by service. Heat is managed by hand all night, which is why the menu stays tight and seasonal.
Live-fire only
Grill, plancha and embers — no fryers on the line.
Agave-led bar
Mezcal and tequila flights poured beside the hearth.
Counter seating
Ten seats facing the fire for walk-in guests.
Timed service
Courses paced so the table never stalls.
Atmosphere
A room built around heat and light
Open hearth, service hour
Main dining room
Chef's counter
Agave bar
Live demo
Concept floor activity
Sample statuses illustrating how orders, tables and waitlists could update in real time.
Concept demo activityTable for 4 · Ember Ribeye course fired — In progress
Plan a visit
Reservations & private dining
Book the dining room, the chef's counter or a full buyout for a private event.
Concept visual · private room
- · Private room seats up to 24 guests
- · Family-style or plated coursing
- · Off-site catering within the metro area
Find us
Hours & location
Hours
- Mon – Thu · 4pm – 10pm
- Fri – Sat · 12pm – 12am
- Sunday · 12pm – 9pm
Location
410 Harbor Walk, Riverside District. Valet Friday and Saturday. Patio seating available.
Contact
Host stand answers from 2pm daily. Private dining requests are returned the next morning.
Sample details for this concept demonstration.
Questions
Before you arrive
Do you hold tables for large parties?
Parties of eight or more are arranged through the private dining team so the kitchen can plan the fire schedule.
Is the whole menu cooked over fire?
Nearly all of it. The hearth runs the entire service, with a small cold station for raw plates and desserts.
Can you handle dietary needs?
Share them in your reservation notes and the kitchen will map options before you arrive.
Is parking available?
Valet runs Friday and Saturday evenings, with street and garage parking the rest of the week.
The fire is lit by four. Save your table.
This was a demo
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