Way better.įries were shoestring style – like McDonalds (a good thing).įor dessert we tried the blueberry upside down cake. The new version of their burger features 4oz smoked patties and a red onion bacon jam. It also could have used a bit more seasoning. I think maybe the beef was over worked after it went through the grinder to become a patty. The pickles, bun, lettuce, tomato and cheese were all on point, but the meat was a little grainy in texture.

I ordered medium, and that seems about right to me on the inside. Our last savory course was the burger with blue cheese. The taste was nice, however, and paired nicely with the mustard and jicama, pepper and cabbage slaw. When stuff like this is served with toast, I expect more of a spreadable texture. The meat was a bit more solid than I expected. Good crunch on the outside and nicely cooked inside, and served with a celery and jicama slaw. If I had to guess, it was some kind of mild jerk spice rub. The dry rub chicken wings had nice flavor.

While they tasted really good, had good seasoning and crunch, the egg just got lost a little bit in the breading. These seem to be made with quail eggs, so the ratio of egg to breading is a bit off. His initial reaction was “mixing peaty scotch with anything is blasphemy,” but he embraced the drink with an open mind and found that he actually liked it! It works on many levels.Īnyway, after another visit here for drinks with ANOTHER friend who was in town and staying in midtown, my wife and I finally made it over to try out some of the food. I even told him about the Germain Scotsman. He isn’t afraid to try new things and come up with new drinks.

Albert is one of those people who takes pride in what he does. It’s all about pairing flavors, and that’s what any good bar tender should be able to do. Bartending with interesting ingredients doesn’t require a scientific-sounding name. Mixing drinks is cool but I still call it bartending. I’m not big on the whole “mixology” thing. Watch as the smoke billows out and creates a nose for the drink as you sip it: On the menu it is called a Winona, and is made with a few flourishes to the standard ingredients, the most impressive of which is its delivery in a smoke infused bottle. Our bartender, Albert, mixed up the absolute, hands-down best Old Fashioned I have ever tasted. I had been eyeballing the place for a while, and when a buddy was in town and staying at a hotel nearby, we decided to go in. Reservations are recommended, especially for brunch and weekend dining experiences, and can be made directly through their website.This joint is home to some really excellent cocktails. The open-air, candlelit courtyard is perfect for an alfresco dinner or drinks, and they offer a nightly Happy Hour in the courtyard bar, lounge and The Wine Room. Sample a few of the 40 top-shelf bourbons, scotches, and whiskeys, or simply grab a pint of one of the many craft beers on tap. Indulge in a craft, scratch-made cocktail with house-made and locally-sourced ingredients.

Enter The Wine Room, where you’ll find 64 carefully curated wines “on tap” for a self-serve or sommelier-guided tasting experience. In addition to delicious food, they are equally passionate about their craft cocktail and wine program. Most of the menu is prepared over open oak fires, and every component of the menu is made fresh, in-house daily including breads and desserts, right down to the ketchup. Ember & Oak is a unique, chef owned and operated steakhouse that invites guests in for a sharable dining experience unlike any other.

Ember and oak steakhouse