Dry-Aged Steaks
Ribeye, strip, and tomahawk aged in-house 28+ days and finished over oak coals.
Dry-aged cuts seared over live oak, a cellar built for the occasion, and a dining room that turns dinner into an evening.
A short, seasonal menu built around dry-aged beef and an open oak-fired grill — with a cellar and a bar to match.
Ribeye, strip, and tomahawk aged in-house 28+ days and finished over oak coals.
Wood-roasted seafood, heritage chops, and vegetables kissed by the same live fire.
A 300-bottle list of old-world and Colorado wines, guided by our sommelier.
A multi-course journey through the season, best enjoyed with the pairing flight.
An intimate room for celebrations, rehearsal dinners, and client evenings up to 24.
Barrel-aged cocktails and a deep whiskey shelf, served till late every night.
Ember & Oak was born from a simple belief — that the best meals happen slowly, around fire, in good company. Every cut is aged in-house and cooked over Colorado oak.
“The ribeye was perfect and the room feels like an occasion. Our anniversary dinner was unforgettable.”
“Hosted a client dinner in the private room — flawless service and a wine list that impressed everyone.”
“The tasting menu was a journey. Every course better than the last.”
Our private room and full buyouts suit celebrations, rehearsal dinners, and corporate evenings. Tell us your date.
(303) 555-0121For parties of six or more, private dining, or special occasions, send us a note and our team will take care of the details.
This is a demonstration, so nothing was actually sent. In a real deployment, our team would confirm your reservation shortly.