151 NE 41st St., Unit 117, Miami, EmberMiami.com
Acclaimed chef Brad Kilgore will debut this wood-fired American bistro on May 24 downstairs from Kaido, his 5-month-old intimate Tokyo-inspired lounge and restaurant in Paradise Plaza in the Design District.
“I wanted them to be a yin and yang — Ember more traditional but still fun and beautiful, while Kaido is more of a sleek, dark and sexy place for amazing cocktails and delicious bites to share with your friends,” Kilgore says.
Kilgore, a James Beard Award semifinalist and a 2016 Best New Chef in Food & Wine magazine, is best known for Alter in Wynwood.
“This concept for Ember has been in my head for a decade, so it’s very exciting. I want it to be that neighborhood bistro that everyone knows for simple, well-executed, great food,” he says. “Cooking over a live fire and with the Spanish Josper oven will be a lot of fun. We will be doing an in-house dry-aging program and some things tableside as well, kind of a lost art.”
Highlights will include charred prawn cocktail, fire-roasted lasagna, duck breast with charred cabbage kraut and raisin jus with Indian flavors, a variety of steaks and bone-in short rib with coffee and black bean salt. Appetizers will range from $8 to $18, entrées from $26 to $32, steaks from $38 to $110 and desserts from $11 to $12.
“Many of the dishes are versions of classics that I fell in love with either growing up or as a young chef: baked ravioli, beef stroganoff, banana cream pie, Rice Krispies treats,” says Kilgore, who was raised near Kansas City. “The desserts will be fun versions of classics such as maduro cream pie, grasshopper and tableside crème brûlée.”
Kilgore worked with Maker’s Mark to create a custom-blended, Japanese-style bourbon called ‘18-’75, only available in his restaurants.
“The cocktail program reflects the menu, where we take classic drinks and put our touch on them,” he says. “We will even have some vintage liquors to make some very classic drinks.”
The Art Deco-inspired décor incorporates browns and tans, warm woods, marble, leather banquettes and chairs with understated elegance and softened masculinity.
Dinner will be served nightly except on Mondays, when the restaurant will be closed. Lunch and brunch are in the works.