Est. 2018 · Portland, Oregon

Aged by Time.Fired by Passion.

Dry-aged steaks, craft cocktails, and the warmth of open flame. An honest kitchen for those who know the difference.

Reserve a Table View the Menu
A dry-aged steak being carved on a wooden board Hanger steak with beef fat fries
Carved at the pass,
never under a heat lamp

Our Story

Born from Fire,
Built on Craft

What started as a butcher's obsession with dry-aging became a restaurant that refuses to cut corners. Every cut in our aging room hangs for a minimum of 45 days. Every sauce is built from scratch. Every cocktail is stirred with intention.

We source whole animals from ranches within 200 miles, break them down in-house, and honor every part. The result is a flavor you won't find in any chain, any shortcut, any place that treats beef like a commodity.

12
Local Ranches
8
Years on Hawthorne
64
Seats, 14 at the Bar

The Craft

45days on the hook, minimum.

Our Aging Room

Behind a glass wall in the dining room, our aging room is on full display. Himalayan salt bricks line the walls. Whole primals hang in carefully controlled air at 34 degrees and 85% humidity.

We don't rush the process. The minimum hang time is 45 days, and some cuts rest for over 90. It's the kind of patience that most restaurants can't afford, and that you can taste.

Cross-section of a 60-day dry-aged ribeye, cooked rare
60-day ribeye, first slice

On the hooks right now

Ledger kept by Ruben, head butcher
CutRanchDays hungStatus
Bone-in ribeye primalHook 3 Cold Creek RanchWasco County 61 On the menu
Tomahawk rackHook 5 Bar M CattlePrineville 47 On the menu
NY strip loinHook 1 Hollis & SonsTygh Valley 52 On the menu
Porterhouse short loinHook 8 Three Forks RanchBaker City 93 Reserve list, ask your server
Bone-in ribeye primalHook 4 Cold Creek RanchWasco County 36 Ready in 9 days
NY strip loinHook 2 Bar M CattlePrineville 12 Ready in 33 days
The dining room at Ember and Oak in low evening light
"The measure of a steakhouse is not the sizzle, but the silence after the first bite."
James Calloway, Head Chef

The Fire

Wood-Fired, Always

No gas grills. No broilers. We cook every steak over a live fire of Oregon white oak and Pacific madrone. The wood is split by hand, dried for six months, and burned to the exact stage of ember we need.

Our grill master reads the fire the way a sommelier reads a vintage. Temperature, smoke, timing: it's instinct built on years of practice.

Tomahawk steak sliced on a wooden board
The tomahawk comes off the grate at 125°F and climbs to 132°F while it rests on the board.

How would you like it?

Pick a temperature and see what arrives at the table. Shown on the 22oz bone-in ribeye.

130°F
Medium rare, warm red center
5 min a side · rests 8 min

How James sends every ribeye unless you tell us otherwise. The fat has rendered, the center is still the color of the aging room.

The Bar

Cocktails with Conviction

Our bar program is built on the same philosophy as our kitchen: quality ingredients, zero shortcuts. House-made syrups, hand-cut ice, and spirits chosen for character over brand recognition.

Ask for the Ember Old Fashioned, smoked tableside with applewood, or the Oak Manhattan with a 10-year bourbon and walnut bitters. Every drink is built to complement the richness of the table.

Bartender pouring an Old Fashioned over hand-cut ice
Ember Old Fashioned $16
Cocktail with a rosemary garnish on the bar
Charred Negroni $16
The back bar with its bottle wall
14 stools walk-ins only
Three cocktails lined up on the bar
Bar hour, Tue to Fri 5 to 6pm

What They Say

From Our Guests

We had the tomahawk for our anniversary. They brought it out on a wooden board with a candle. My wife cried. That's not a joke. Best meal of our lives.
David & Lin T. · San Francisco

"I've eaten at steakhouses in New York, Tokyo, and Buenos Aires. Ember & Oak is the one I keep coming back to. The 60-day ribeye changed what I thought beef could taste like."

Michael R. · Portland

"Everything here feels intentional. The lighting, the music, the way the server describes each cut. It's not pretentious, it's people who genuinely love what they do."

Sarah K. · Seattle

Reservations

Join Us at the Table

Reservations are recommended, especially on weekends. Walk-ins welcome at the bar.

Dinner hours
MondayClosed
Tuesday5pm to 10pm
Wednesday5pm to 10pm
Thursday5pm to 10pm
Friday5pm to 11pm
Saturday5pm to 11pm
Sunday5pm to 9pm

Last seating 45 minutes before close

Request a table