The fire is lit at three. Everything after is patience.
Alberta beef broken down whole, cooked over birch coal, and served in a forty-six-seat room lit mostly by the hearth. Dinner from five, Tuesday through Sunday.
Alberta ranch beef
Whole-animal butchery
Birch-fired hearth
Forty-six seats
We burn birch, split small and lit early. By the time the room fills, the flame has fallen to coal — and that is the fire that cooks. It gives heat without hurry and asks the same of us. Nothing here is seared in a pan or rushed under a broiler. It waits, turns, rests, and arrives when it is ready.
Birch, split and seasoned
Cut in the foothills, dried fourteen months, burned down to coal every afternoon before the first table is seated.
One animal at a time
Whole Alberta beef, broken down in-house. The menu follows the carcass — not the other way around.
Forty-six seats
Small enough that the hearth is always in view, and the kitchen never out of earshot.
The chef's table, at the hearth rail
Twelve seats along the rail, close enough to hear the coals settle. Five courses set that morning by what the butcher's book allows — carved, plated, and poured at the counter in front of you. One seating a night, and the table is yours until close.
Enquire for your date- SeatsTwelve, at the rail
- FormatFive-course set menu
- Price$145 a person
- PairingsFrom the cellar, +$70
- EveningsTuesday – Thursday
The ribeye arrived like a verdict. Nobody at the table spoke for ten minutes, and it wasn't awkward.
Dark enough to feel like a secret, warm enough that we stayed until they raked the coals.
A table by the fire
Dinner Tuesday to Sunday, from five o'clock. Reservations are recommended; walk-ins are kept for the bar rail.
(403) 555-0166 Reserve a tableParties of seven or more — write to reservations@emberandash.ca