45-Day Aged
Bone-In Ribeye
$78The house benchmark. Marbled, mineral, and heavy with smoke — carved off the bone with oak-ash salt.
Open-Fire Steakhouse · Toronto
Cooked over
Cooked over
live oak.
Aged in time.
A modern steakhouse built around one flame. Dry-aged beef, charred over Ontario white oak, poured beside cocktails made for the dark.
Live fire · No gas · Ever
The Philosophy
We cook with
We cook with
fire and patience.
Everything at Ember & Oak starts in the ageing room and ends over open flame. We hang whole primals in our glass-walled locker for up to 45 days, letting time concentrate the beef into something deeper, nuttier, unmistakably its own.
Then it meets the oak. Our grill burns nothing but split Ontario white oak and hardwood lump — no gas, no shortcuts — for the crust, the smoke, and the char that only real fire gives.
01
Dry-Aged
In-house locker, 28–45 days.02
Oak-Fired
Split hardwood, no gas line.03
Ontario Beef
Whole-animal, local ranches.
From the Ageing Room
The Cuts
Sold by weight, carved at the pass, finished with oak-ash salt and bone marrow butter. Prices per portion; add sides à la carte.
Chef's Pick
Centre-Cut Filet
$64Butter-soft tenderloin, seared hard over the coals, rested on bone-marrow butter and fire-blistered shallot.
The Oak Porterhouse
$132Strip and filet on one bone, built to share. Carved tableside, plated over glowing coals to hold the char.
New York Strip
$58Bold and firm with a deep bark. The steak-lover's steak — chew, char, and beef that tastes of itself.
Limited
Tomahawk
$148A full frenched rib, ash-crusted and smoke-heavy. We fire three a night — reserve it with your table.
Coal-Roast Picanha
$52Buried and roasted in the embers, sliced against the grain. The fat cap does the work here.
Off the Coals
The Grill & Sides
Not everything is beef. The oak touches all of it — from the catch of the day to the vegetables charred in their skins.
Fire-Roast Half Chicken
Buttermilk-brined, oak-smoked, lemon & thyme
Whole Grilled Branzino
Charred lemon, salsa verde, ember oil
Lamb Chops, Oak-Charred
Ontario lamb, mint gremolata, burnt honey
King Oyster & Ash Cauliflower
Whole-roasted, brown butter, hazelnut — vegetarian
Bone Marrow & Sourdough
Roasted marrow, parsley-caper salad, grilled bread
Ember-Baked Potato
Cooked in the coals, smoked crème fraîche, chive
Charred Hispi Cabbage
Caesar cream, aged parmesan, oak crumb
Duck-Fat Fries
Triple-cooked, oak-ash salt, smoked aioli
The Ember Bar
Built for
Built for
the dark.
Smoke, oak, and bitter warmth. Spirit-forward, low-light, and half of them touched by fire before they reach you.
01
Smoked Old Fashioned
$21Rye, oak smoke, burnt-sugar bitters, orange ember
02
The Ember Negroni
$19Barrel gin, campari, sweet vermouth, charred orange
03
Oak & Maple Sour
$18Bourbon, Ontario maple, lemon, black-walnut bitters
04
Coal-Fired Margarita
$20Mezcal, tequila, agave, lime, chili-ash rim
05
Midnight Manhattan
$22Cask rye, amaro, vermouth, smoked cherry
The Room
Low light,
Low light,
high heat.
Blackened oak, brass, and the glow of the open kitchen. Come for dinner, stay at the bar.
Find Us
Reserve a
Reserve a
place by the fire.
Walk-ins welcome at the bar. For the dining room, book ahead — Fridays and Saturdays fill fast.
Address
112 King Street West
Toronto, ON · M5H 1A6
Reservations
Hours
Tue – Thu5:00 – 11:00 PM
Fri – Sat5:00 PM – 1:00 AM
Sunday5:00 – 10:00 PM
MondayClosed
Book a Table
Tell us when — we'll confirm by phone or email.