Date & Time
Dec 20 - Jan 2
Embark on an unforgettable culinary journey with Ember's Wild Game Series, inspired by Chef Nicole Heaney's roots growing up in the mountains of Wyoming. This quarterly experience honors the rugged beauty of the wild, masterfully expressed through the elemental art of open-flame cooking. Each installment of the four-part series—Hooves, Fins, Feathers, and Claws—presents a menu of unparalleled artistry, transforming wild ingredients into refined expressions of taste.
The Fins chapter in this series pays homage to refined coastal cuisine. Each dish is a testament to the subtle elegance of seafood, elevated through Ember’s signature balance of smoke, flame, and finesse. Indulge in an exquisite menu featuring delicate Dry-Aged Tuna Toro Toast, vibrant Hamachi Crudo, and the spectacular “From Gill to Tail” Whole Halibut finished with Osetra Caviar. Available for a limited time only.
To kick off the Fins experience, we invite you to an intimate prix-fixe dinner on December 20, hosted by Chef Nicole Heaney herself. Limited seating is available throughout the evening; don’t miss the chance to be part of this one-of-a-kind dining experience.