Kitchen
In the restaurant you can try the author's haute cuisine. The Ember restaurant is famous for its menu, which offers a wide range of fresh fish and seafood dishes.
In the restaurant, Black Angus beef is fermented independently in special chambers, so that guests can appreciate the rich taste and aroma of aged ribeye and t-bone.
DRY AGED STEAKS AGED FOR 36, 60 AND 90 DAYS
Meat lovers know what a dry-aged steak is. And for those who are just going to get acquainted with this culture, Ember restaurant has developed a special instruction.
First, you need to determine the type of steak: ribeye, tomahawk or tibon from marbled meat of Black Angus bulls of 36, 60 or 90 days of aging. The longer the cut has been fermented in the Dry Ager chamber, the softer its texture will be. Meat matures at 1-3°C and 65-80% humidity: the moisture slowly evaporates, leaving room for a rich taste.
The second is roasting. Guests often order well done dishes, but the chef recommends choosing medium or medium rare deep-fried ribeye.
If you want, you can take the steak with you and cook it at home.
During the aging process of meat, changes in its physical and chemical properties (fermentation)occur: texture, taste, and aroma.
head chef
Dmitry Zakharov
pastry chef
Andrey Natalevich
