Artfully plated signature fine-dining dish with seasonal ingredients under warm moody restaurant lighting

EMBER & SALT

Seasonal fire, refined by craft.

Ingredient-led tasting and \u00e0 la carte evenings, composed for intimate conversation and memorable celebration.

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  • Seasonal Sourcing
  • Chef-Led Dining
  • Intimate Atmosphere

Seasonal menu overview

This season at the table

Locally led ingredients, careful technique, and warm, composed flavors shaped for lingering dinners.

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Starters

  • Charred leek velouté — preserved lemon oil, toasted barley crumb.

  • Hamachi crudo — green strawberry, fennel pollen, cold-pressed olive.

  • Heirloom beet tartlet — goat curd, sorrel, hazelnut praline.

Mains

  • Dry-aged duck breast — black garlic jus, summer turnips, smoked cherry.

  • Line-caught cod — saffron mussel broth, braised fennel, dill stem oil.

  • Coal-roasted celeriac — mushroom glaze, chicory, aged comté cream.

Desserts

  • Burnt honey custard — apricot compote, almond tuile.

  • Valrhona dark chocolate crémeux — olive oil cake, sea salt caramel.

  • Lemon verbena pavlova — poached rhubarb, cultured cream.

Tasting highlight

  • Six-course chef tasting — seasonal progression with optional cellar pairing.

  • Table-side course note — concise ingredient story with each serving.

  • Vegetarian tasting available — crafted with equal course structure and depth.

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Warm editorial portrait of the head chef plating a seasonal dish beside an open flame in a dimly lit fine-dining kitchen

Chef Story

From the chefs table

Each menu begins at nearby farms and morning markets, where peak-season produce sets the first note. Fire, acidity, and restraint shape every plate so ingredients stay clear, never crowded.

Service follows the same philosophy: polished yet warm, attentive without interruption, so every dinner feels personal from first pour to last bite.

The quietest plate should still leave the longest memory.

Signature Dishes

Plates that define Ember & Salt

A focused selection of chef-led compositions shaped by season, locality, and craft—presented with quiet precision.

Coal-Roasted Duck signature dish, refined plating

Coal-Roasted Duck

Aged duck with black fig glaze, smoked shallot, and a glossy jus shaped by slow reduction.

Chef Selection
Brown Butter Turbot signature dish, refined plating

Brown Butter Turbot

Delicate turbot with charred fennel, preserved citrus, and a sauce finished with brown butter.

Chef Selection
Ember Chocolate Tart signature dish, refined plating

Ember Chocolate Tart

Bittersweet chocolate tart with sea salt cream and a warm spice finish that lingers softly.

Chef Selection

Plan your evening

Hours at a glance

For preferred seating times, we recommend reserving aheadespecially on weekend evenings.

Tuesday  Thursday
5:30 PM  10:00 PM
Friday
5:30 PM  10:30 PM
Saturday
5:00 PM  10:30 PM
Sunday
5:00 PM  9:30 PM
Monday
Closed

Service rhythm follows the seasons; occasional holiday adjustments are announced with advance notice.

An evening worth lingering over begins with a reservation.

Reserve with confidence for dinner, celebrations, and special evenings in an intimate, welcoming setting.

Reserve a Table

Location

Find us for the evening,

EMBER & SALT 214 Ashford Row Brookline District, NY 11201

Set on a quiet cobblestone corner two blocks from Harbor Theater, with an easy evening walk from the river promenade.

Valet is available from 5:30 PM, and the Ashford Garage entrance is directly across the street.

Open directions
Moody evening exterior of a fine-dining restaurant on a softly lit city street with warm interior glow

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