OPEN FLAME·KANSAS CITY·1994
Thirty daysin the dark.
Ninety secondsin the fire.
Every cut enters cellar four on a dated hook. Ribeyes leave after 28 days; strips stay to 45. Then hardwood, salt, and the table.
LOT 0194
RIBEYE, BONE-IN
USDA PRIME
Aged28 days
CellarBay 4
ButcherM. Alonso
E&R
THE AGING LEDGER
The room was built around the grill. We have not moved it since 1994.
Ember & Row opened as a six-table butcher counter with a grill in the back. Thirty years later, we still age every cut ourselves, in the same walk-in, on the same schedule — because a steak this good takes patience, not a special sauce.
- 100%
- Real charcoal, no gas
- 28 days
- Minimum dry-age, every cut
- 1994
- Founded in this building
LOT 0194CELLAR 4 · HELD 28–45 DAYS
THE GRILL DOES NOT NEGOTIATE.
LOT 0194
TONIGHT'S LOT
USDA PRIME
Aged28 days
CellarBay 4
CutBone-in
E&R
“Ordered the 28-day ribeye on a whim after reading about the aging room. Best steak I've had outside of a trip to Chicago.”
Daniel Okafor — Regular, ribeye order
RESERVATION LEDGER
Request a table.
412 Foundry Row, Kansas City, MO
Tue–Sun 5pm–10pm · Closed Mondays
Or call (816) 555-0139
