Est. 2019 · Chicago, Illinois

Ember
& Salt

Wood-fired. Seasonal. Unhurried.

A table for every season. A course for every mood.

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From Our Kitchen

Signature Dishes

Each plate is composed around a single exceptional ingredient, in season, cooked over open fire.

Chef's Signature

Seared Duck Breast

Forty-day aged Moulard duck, charred over applewood coals, finished with black cherry gastrique and wild fennel pollen.

From the Sea

Butter-Basted Halibut

Pacific halibut, basted hourly in brown butter and thyme, served over saffron-braised leeks with a cured egg yolk.

Pastoral

Roasted Bone Marrow

Grass-fed femur bones roasted in the wood oven with shallot confit, fresh horseradish, and grilled sourdough soldiers.

"The fire does the work. We just don't get in the way."

Our Story

A dining room built for the patient palate

Ember & Salt opened in Chicago's West Loop in 2019 with a single conviction: that the oldest cooking method is still the finest. Every menu is written backward from the fire, from what burns well, what chars beautifully, what slow heat unlocks that nothing else can.

We work with a roster of fewer than a dozen farms across the Midwest, visiting each one in person each season. The menu changes eight times a year. Some things disappear after a single week. That impermanence is the point.

Learn our story

Book Your Evening

Reserve a Table

We hold reservations for 15 minutes past the booking time. Walk-ins welcome at the bar.