EMBERBUNThe story
Built in layers, from the start
EMBERBUN runs on one rule: the stack, bottom up, in the right order, every single time.
We opened on Kiln Row with a second-hand griddle, a brisket mincer, and a conviction that a burger is only as good as the layers you build it from.
The beef is a whole-cut brisket blend, ground on site every morning and never frozen. The buns are sourdough brioche from the bakery next door, toasted on the grill's warm shelf. Lettuce is hand-torn, tomato sits at room temperature, and the cheese melts over the patties, not under a lamp.
The grill runs on oak and cherry, and the sear takes 80 seconds at 240 degrees. Smoke is the seasoning.
Never frozen
Beef is ground on site every morning. What leaves the grill today was still whole yesterday.
Built to order
Nothing is assembled until you order. The stack is built the way the recipe says, every time.
Smoke is the seasoning
Oak and cherry coals do the flavoring. Salt comes after, and only if it needs it.
If it's not off the grill in eight minutes, it shouldn't be on the menu.
The grill is lit till 10
Hungry yet?
Order ahead and it's waiting when you walk in, or take a seat by the fire on 14 Kiln Row.
Browse the full menu →Tue to Sun, 11:00 to 22:00
14 Kiln Row, Market District