It could just as well have been enjoyed by a single diner as an entrée.īut after finishing these, we moved to the flip side of the menu to partake of “The Ember & Oak Steakhouse Experience.” Here, you get to choose from four steaks – ranging from a 10-ounce filet mignon ($90) to a 50-ounce dry-aged prime porterhouse ($250). Our third shared plate, Florida golden tilefish ($30), was also a fine dish, complemented by sweet corn and claypot chili cream. And the ceviche, marinated in French mango vinegar rather than the more common citrus juice, was served with slightly spicy wontons.
#OAK AND EMBER CRACKED#
The papas bravas consisted of potatoes roasted in the wood oven along with chorizo, Peruvian peppers, apricots, manchego cheese and a cracked egg. The three we tried, however, were all excellent. But apart from the wood-oven papas bravas ($12), a dish frequently found in tapas bars in Spain, and the scallop ceviche ($16), both of which we ordered, the share plates – which ranged up into the mid-$40s – did not exactly have tapas prices.
Most of the first page of the menu consists of what are called “share plates,” which are meant to be enjoyed tapas style. This restaurant, with both indoor and al fresco dining areas in the heart of trendy East New Haven Avenue, describes itself as a “small plates meets modern steakhouse and wine bar,” and that’s probably as good of a description as you can squeeze into eight words.Īrriving there last Saturday night with (fortunately) a reservation, our party of three was ushered into an attractive high-energy, high-decibel room that looked out on the lovely garden (which should be the better and certainly quieter of the two places to dine when temps drop a bit). We’ve been to a number of steakhouses over the years – Vero Beach steakhouses, New York steakhouses, Midwest steakhouses, Argentine steakhouses, Brazilian churrascarias – but never before to anything quite like the new Ember & Oak in downtown Melbourne.
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