the Menu
Cooked with
fury & love
in equal measure.
Chef Marcus Calloway trained under three Michelin-starred kitchens across London and Lyon, staged in Tokyo, and washed dishes in a roadside shack in Oaxaca that changed everything he thought he knew about flavour. In 2019, he took all of it and opened a 38-seat restaurant in the East Village.
No tasting menus. No amuse-bouches. No waitstaff who explain the philosophy of each course. Just twelve dishes that rotate weekly, a wine list with actual character, and a room warm enough that strangers share dessert recommendations.
Ember & Salt is the child of a thousand great meals eaten standing up, at bar stools, over sinks, and at long family tables. We cook with precision because we respect the ingredients. We cook with soul because that's the only reason to do it at all.