$$$$February 14, 2026Meatpacking
Ember takes the steakhouse format seriously without taking itself too seriously. The dry-aged ribeye is the best argument for the genre in the city right now.
Dark room, leather banquettes, a bar that fills up early. Ember has the atmosphere right.
The 45-day dry-aged ribeye is the reason to come. Bone marrow butter on the side. Crust properly developed, interior exactly medium-rare.
Sides are generous. The sommelier is honest. The bill is significant — but this is Meatpacking.
Standout Dishes
- ★45-day dry-aged ribeye
- ★Bone marrow butter
- ★Truffle fries (real truffle)
- ★Classic wedge salad
↑ What works
- ✓Dry-aged ribeye is genuinely exceptional
- ✓Sommelier guidance is honest and helpful
- ✓Room has real atmosphere without feeling dated
- ✓Sides are generous and well-executed
↓ Worth knowing
- –Expensive even by steakhouse standards
- –Reservations required well in advance for weekends
- –Menu is conservative — not the place for adventurous eating
✓
We'd go back.
For the right occasion. The ribeye alone justifies the trip.
SteakhouseMeatpackingSpecial OccasionDry-AgedClient Dinner
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