An open-hearth steakhouse on Allen Street, where dry-aged beef, wood smoke, and a 200-bottle cellar come together six nights a week.
Hearth & Ember opened in a brick-walled storefront on Allen Street with a single conviction: that great steak doesn't need much. A live oak fire. Beef aged for forty days in our own cellar. Salt, pepper, time. The room is small on purpose — twenty-eight seats, one fire, one chef at the pass.
Our menu changes with what comes in from local farms and what's hanging in the aging room. The wine list runs deep on Old World reds and small American producers. Cocktails lean classic. Everything you see was made by someone you can wave to from your seat.
Hearth & Ember is doing the most precise, restrained, fire-driven cooking in Western New York — and the room feels like a secret you're glad you found.Buffalo Spree· Restaurant of the Year, 2024
We seat in two services Tuesday through Sunday. Reservations open thirty days out and the room fills quickly. We hold a few seats at the bar each night for walk-ins.
We'll confirm by email within 24 hours.