My new favorite steak restaurant. I’m a fan of cooking my own steaks at home, buying from Costco for NY strips or Wegmans/Whole Foods Prime Filets instead of going to Outback or Longhorn or Texas Roadhouse where I can have a better steak for a cheaper price.
However there are times where the home stove does not compare to a 1600 degree burner that creates that ultimate crust and no layer of gray film is seen. At Ember and Eagle, the genius of Chef Ryan DePersio is on display.
For the same price as Charlie’s for a steak, there’s no comparison that Ember and Eagle is worth the trip if you crave cow and all its glory.
From the a la carte sauces to choose from for your steak, the craftsmanship is beyond any norms found anywhere.. bordelaise, bernaise and yes…black truffle emulsion. Wow
The best beef tartare I’ve ever eaten. The pairing of Prime beef tartare with bone marrow is simply divine. This is the ultimate delicacy of a carnivore. $24 is a bargain if you want the taste of beef at its finest preparation.
The parmigiano fries is the standard in fine dining fries. Light, airy and crispy. Mind blowing. I’m sorry Anthony Bourdain and Les Halles, these are the best fries.
The oysters and caviar were amazing. The mushrooms had the perfect texture. The pommes purée was silky and creamy.
I had the NyStrip and it was perfect and my wife had the filet rare. I regret to say that I wish I ordered the filet because it was so tender and juicy that melted in your mouth. The only other time I recalled this sensation was eating a Kobe steak. Yeah. It’s that good. Any bacon added would have been heresy, found at other steak places, like Char. The roasted garlic is also perfection. Not a single charred mark. That is an attention to detail that is noticed by this diner.
Btw, I’ve never seen a palate cleanser on a steak plate until now. What am I talking about? If you ever eaten at Michelin restaurants, there is always a palate cleanser component on your main dish. Think of the ginger when eating sushi. Here you have a balsamic cipollini onion that is a perfect component for the richness of a steak.
The service was impeccable. Staff members were attentive and your empty plate was immediately removed.
I’ve only experienced this level of service professionalism at the defunct Gordon Ramsay’s The London in NYC, a one Michelin star and at Alinea in Chicago, two Michelin stars. Gordon’s attention to detail in every aspect of “fine dining” was on display. I’m sad to see that it’s closed.
I have no complaints about my experience. Everything was perfect…except the atmosphere.
My only red flag was the design of the restaurant. I hope the new building is designed for coziness.
The current plan is not designed for romanticism nor couple quiet dining. The tables are close together and if you have one loud obnoxious diner who cackles all night long and doesn’t realize how rude she is, the night can be marred.
The clientele is mostly older adults who know how to conduct themselves appropriately but sadly there’s always the rude obnoxious stereotypical loud Jersey Shore diners who don’t know how to use their quiet volume level.
The bar on the first level is perfect for after work decompression. This separation of bar and dining is perfect because in most places, the noise level from the bar can be loud and drown out a quiet dining experience. Not here, the bar is huge and the clientele is mostly older professionals who just want to unwind and relax. There’s a gorgeous fireplace where you can take your drinks and relax in a comfy chair. It’s the prefect spot to relax and unwind...
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