“Rick Tanner gave us 3 out of 5. We framed it.”
— Chef Adrienne Cole
Tonight at Ember & Salt
Cherry wood on the grill. Lena's pouring something new from Etna. Cole's in the kitchen.
We open at 5pm. See you tonight.
Tonight's Features
Porcini Risotto
Arborio, dried and fresh porcini, parmesan, brown butter.
Cherry-Wood Lamb Shoulder
Lamb shoulder, 36-hour cherry-wood smoke, fennel pollen, blistered radicchio.
Whole Branzino
Grilled over oak, Castelvetrano olives, preserved lemon, salsa verde.
Charred Ribeye
Smoked sea salt, bone marrow butter
Jumbo Scallops
Burnt lemon puree, microgreens, gold leaf
