“Rick Tanner gave us 3 out of 5. We framed it.”
— Chef Adrienne Cole
Tonight at Ember & Salt
Warm light. Open kitchen. A table that feels like it's yours.
We open at 5pm. See you tonight.
Charred Ribeye
Smoked sea salt, bone marrow butter
Jumbo Scallops
Burnt lemon puree, microgreens, gold leaf
