So, if you're in Saint Johns, FL, make sure to pay Ember & Iron a visit for a memorable dining experience. Although delivery is not available at the moment, you can enjoy their scrumptious offerings by visiting the restaurant itself. From the moment you step into the restaurant, you will be treated to exceptional service and a friendly atmosphere.Įmber & Iron is open from Tuesday to Sunday, offering takeout and dine-in services. One of the highlights of Ember & Iron is their fantastic desserts, which are sure to satisfy your sweet tooth. They also have a great selection of alcoholic beverages, including beer, cocktails, hard liquor, and wine. Their menu features a wide range of American comfort food options, including small plates, healthy choices, and even vegan options. Whether you prefer indoor seating or outdoor seating, Ember & Iron has got you covered. ![]() With its warm and inviting ambiance, it provides various dining options including brunch, lunch, dinner, and dessert. Either would be a delightful wintry finish before heading back out into the chill air, gently perfumed with lingering woodsmoke.ĩ Rogers St., Gloucester, 97, oaktoember.Ember & Iron, located at 60 Shops Blvd Unit #80 in Jacksonville, Florida, is a rustic American restaurant that offers a delightful culinary experience. For something lighter, explore the apple cake, tangy with buttermilk and sweetened with maple and a dulce de leche caramel. The dense, intense chess pie starts with a barely sweet chocolate custard in a graham cracker crust, topped with house-made ice cream and peanut brittle. Maver skips the tartar sauce in favor of a Latin accompaniment, a bright mint and fennel salsa verde, which balances the richness of the crisp crust.ĭon’t skip dessert! Pastry chef Brittany Healy draws from myriad sources to put out treats that match the seasons. Chef Maver deep fries it whole, and the moist flesh adheres nicely to the crispy exterior for a more interactive version of a classic fried filet. Also known as Acadian red fish or perch, the mild white fish is sustainable, underutilized, and abundant in the waters of Maine. The crispy rockfish entrée may be a bit intimidating, but it’s worth staring down. ![]() The daisy cocktail Wood grilled calamari Chess Pie Dip into the house-made bearnaise sauce to gild the lily. Perfectly cooked with a gorgeous sear from the live fire, it’s seasoned only with salt and pepper. Or go from raw flat iron steak to that cut treated by fire in the classic bistro dish steak frites. ![]() The smokers are on display in entrées like a smoked brisket ragu and a smoked burger. It’s difficult to choose from the large entrée list. Scoop it up with the sturdy house-made chips for a fun treat to share. A showcase for quality beef-in this case flat iron steak-diced and tossed with shallots and capers, it gets some spice from gochujang tempered by a bone marrow aioli and egg confit. Umami-laden steak tartare never goes out of style. Topped with a garnish of Marcona almonds and Castelvetrano olives, it’s a bright, fresh start to your meal. The tender rings and tentacles, cooked fast in a mesh basket over the fire, sit atop a gently spicy purée of fire-roasted red peppers and onions, blended with garlic confit. If you want to start with something just gently flame-kissed, try the wood grilled calamari. Many of those items see the grill too-the menu features beets, oysters, and even lobster with an open-fire treatment. Local seafood also appears on the menu, from bluefin tuna and scallops, to lobster, striped bass, and Jonah crab. ![]() It’s not surprising that Maver is very familiar with the bounty of ingredients available on the North Shore, using relationships with local farms like Utopia, Iron Ox, Cedar Rock, and Three Sisters to take full advantage of local produce. Please call 23 or email us at for large party reservations. And his mom, Lyndsay Maver, and sister, Erica Murach, helped to design the space, while his dad worked as project manager. An exciting restaurant, bar and lounge experience featuring a contemporary approach to traditional Korean BBQ, sushi, and craft cocktails. Maver himself grew up in Beverly and summered in Gloucester. The custom table, made from reclaimed wood, is far from the only local contribution. tap room and brewery, is also the transition point between the quieter street-facing section of the dining room and the raucous back dining room, anchored by a curvy 24-seat bar. That space, created in the top-to-bottom renovation of the old Cape Ann Brewing Co. Reserve the custom, six-person chef’s table, built by Timber & Salt Design in West Gloucester, for a front-row seat to the smoke show.
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