Ingredients defined by seasons, curated by masters.
We believe in the quiet power of the flame and the purity of the source. Every ingredient in our kitchen is hand-selected from heritage farms, treated with the reverence of a curator, and served with editorial precision.
Discover Our Story
Roots in the Hudson Valley
Maison Ember began as a series of nomadic dinners across the Hudson Valley. Chef Julian Thorne sought to bridge the gap between the untamed wild and the refined plate.
Inspired by the brutalist architecture of New York and the sprawling organic farms of the upstate, Julian envisioned a space where fire-cooked cuisine could be elevated to an art form.
Today's Specials
Hand-selected for this evening's service
Wood-Fired Octopus
$34Smoked paprika oil, fingerling potato, and a bright lemon-caper reduction.
Reserve Table
Wild Spring Salmon
$42Crispy skin, pea purée, and heritage baby carrots glazed in honey.
Reserve Table
Signature Ganache
$1870% dark chocolate, smoked sea salt, and house-made vanilla bean gelato.
Reserve Table