EMBER — River North, Chicago RESERVE TONIGHT →
River North, Chicago

The Art of
Fire & Smoke

Dry-aged beef. Japanese whisky. The river glowing at midnight.

Our Menu

Crafted for the Night

Ember Oysters Half dozen East Coast oysters, mignonette, cocktail sauce, horseradish
$24
Beef Tartare 28-day dry-aged tenderloin, cured yolk, Dijon, capers, grilled sourdough
$28
Wagyu Carpaccio A5 Wagyu, black truffle, Parmigiano, arugula, extra-virgin olive oil
$38
Chicago Wedge Iceberg, crispy pancetta, gorgonzola, cherry tomatoes, house blue cheese dressing
$18
Lobster Bisque Maine lobster, cognac cream, chive crème fraîche
$22
Filet Mignon — 8 oz. 28-day dry-aged USDA Prime, béarnaise or au poivre sauce
$72
Bone-In Ribeye — 22 oz. 35-day dry-aged USDA Prime, bone-in, compound butter
$98
Chef's Porterhouse — 36 oz. 45-day dry-aged USDA Prime, carved tableside (for two)
$185
A5 Japanese Wagyu — 4 oz. Miyazaki Prefecture, marble score 10–12, wasabi, ponzu
$185
Dry-Aged NY Strip — 16 oz. 35-day dry-aged USDA Prime, hand-cut, roasted garlic butter
$88
Truffle Mac & Cheese Three-cheese, black truffle, crispy shallot
$18
Ember Hash Browns Cast iron potato cake, caramelized onion, crème fraîche
$14
Creamed Spinach Flash-wilted, cream, nutmeg, shaved Parmesan
$13
Bone Marrow Roasted marrow, gremolata, toast points
$22
Ember Old Fashioned Bulleit Rye, angostura & mole bitters, smoked demerara, orange peel
$24
River North Martini Roku gin, dry vermouth, house olive brine, lemon oil
$22
Shiso & Smoke Nikka Coffey Malt, shiso-infused Campari, yuzu, smoked ice
$26
Black Manhattan Michter's Rye, Averna amaro, Punt e Mes, Luxardo cherry
$24
Japanese Whisky Selection Nikka, Yamazaki, Hibiki, Hakushu — over 80 expressions
$From $24
American Single Malt Curated selection of USA craft distillers
$From $18
Scotch — Single Malt Highland, Speyside, and Islay expressions
$From $20
Champagne & Sparkling Grower producers, vintage Champagnes, and blanc de blancs
$From $28

All beef is USDA Prime, dry-aged in-house 28–45 days. Prices reflect whole cuts; we carve tableside at your request. Consuming raw or undercooked beef may increase risk of foodborne illness.

The Story

Patience. Heat. Craft.

Great steak cannot be rushed. Chef James Callahan learned this truth at sixteen, apprenticed to a third-generation Chicago butcher named Gino Ferriolo. Forty years of knife work later, James built Ember around a single obsession: the 45-day dry-aging program that transforms USDA Prime into something transcendent.

Ember opened in 2018 in a restored River North warehouse. The ceilings are eighteen feet of original brick. The bar carries 240 Japanese and American whiskies. The steaks are carved tableside.

James Callahan Executive Chef & Partner

Former butcher, Chicago native. 40-year career spanning Alinea, Blackbird, and three decades behind the block at Callahan & Sons Meats.

Chef James Callahan in the Ember dry-aging vault
The Ember Method

From pasture to plate — five quiet steps

We don't do shortcuts. Every cut on the menu travels this exact path before it reaches your fork.

  1. I

    Source

    Pasture · Day 1

    Whole primals from Creekstone Black Angus in Kansas and a small herd of Wagyu we share with one other Chicago kitchen.

  2. II

    Dry-Age

    Cellar · 35–55 Days

    Hung in our glass cellar at 34°F and 78% humidity. Long enough to concentrate the beef, never long enough to taste of cabinet.

  3. III

    Butcher

    By Hand · Daily

    Cut to order each morning. Trim renders for the bordelaise; bones go to the marrow service and tomorrow's stock.

  4. IV

    Hearth

    White Oak · 900°F

    Open flame over Missouri white oak. Reverse-seared, rested twice, finished with brown butter and a turn of black pepper.

  5. V

    Plate

    Tableside · Yours

    Carved in the dining room on warmed stone. Sauce poured at the table. Your knife is the last hand it passes through.

Reserve Your Table

An Evening at Ember

Reservations recommended. We seat last tables at 10 PM.

(312) 555-0588
Find Us
Address

612 N. State Street

Chicago, IL 60654

Get Directions →
Contact (312) 555-0588 reservations@embersteak.com
Hours
Monday 5:00 PM – 11:00 PM
Tuesday 5:00 PM – 11:00 PM
Wednesday 5:00 PM – 11:00 PM
Thursday 5:00 PM – 12:00 AM
Friday 5:00 PM – 1:00 AM
Saturday 4:00 PM – 1:00 AM
Sunday Closed
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River North, Chicago