Underpinning the restaurant’s culinary approach is a commitment to sourcing ingredients from the region’s farmers, foragers and fishermen whenever possible, including Chino Farms, Saraspe Family Seafood, Flannery Beef, Girl and Dug Farms and Weiser Family Farms. A newly enclosed semi-private dining room can accommodate up to 55 guests.ĭiners will be offered unexpected sauce pairings with their chosen entrees such as Szechuan au Poivre sauce, Jalapeño Salsa Verde and a signature steak sauce created and bottled by Chef Richard Blais – all of which adds a memorable touch.
Glass barn doors lead to a second dining room with access to an outdoor dining terrace.
#Ember and rye menu windows
The restaurant features two dining rooms – one with an oversized, double-sided banquette and wrap-around, full-length windows to take in the views just beyond. Interiors are flooded with natural light and boast a vibrant color palette with subtle touches of brass and black accents throughout, resulting in a modern-meets-vintage aesthetic. A well-stocked whiskey library serves small batch rye whiskeys and rare Kentucky bourbons. Upon arrival, guests are greeted by a lively bar and interactive chef’s station with a rotating selection of snacks featuring daily favourites as part of featured gourmet smorgasbords and charcuterie platters. Blais currently owns and operates Trail Blais, a culinary consulting company that has consulted on, designed, and operated popular eateries across America. After graduating from the Culinary Institute of America, he went on to train at The French Laundry, Daniel, Chez Panisse, and el Bulli. Richard Blais, who will take the helm of Ember & Rye, is a chef, restaurateur, cookbook author and television personality.
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