45-Day Dry-Aged Ancho
Certified Angus, dry-aged for 45 days in our chamber. Toasted crust, rosy center, a flavor that recalls nuts and butter.
Contemporary steakhouse · Open fire · Est. 2016
The fire writes.
The fire writes.
The meat tells the story.
House-aged prime cuts, eucalyptus embers and coarse salt ground to order. An evening at Ember & Salt begins with the aroma and ends in memory.
- 32
- cuts on the fire every day
- 4.9
- average rating · 2,300 reviews
- 380+
- labels in the wine cellar
Signature cuts
Three reasons to cross the city
From Patagonian lamb to 45-day dry-aged ancho — every cut has a ritual, a doneness and an exact moment to leave the fire.
Open-Fire Short Ribs
Twelve hours over eucalyptus embers, on the ground, the gaucho way. Falls apart at the touch of a fork — no exaggeration.
Patagonian Lamb
Shoulder and leg marinated overnight in garlic, rosemary and red wine. Roasted whole on the spit, carved tableside.
The experience
Not a dinner.
Not a dinner.
A ceremony.
At Ember & Salt, time slows down. The passadores circulate, the sommelier suggests, and the fire — back there, on the open flame — sets the rhythm of the entire night.
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The arrival
House couvert: sour-starch pão de queijo, ember butter and smoked vinaigrette. The first sip is on us.
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The rodízio
32 cuts circulate on skewers, from classic to exotic. Green to keep going, red to pause. You lead the night.
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The wine
A cellar with 380+ labels and a resident sommelier who builds pairings by cut — not by the glass.
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The closing
Flan from the cut, Minas-style dulce de leche and a coffee brewed to order. Nobody leaves in a hurry.
Guests at the table
Word from those who tasted it
★★★★★“The open-fire short ribs are the best I've had outside Rio Grande do Sul — and I was born there. The service is on another level.”
★★★★★“We celebrated 20 years of marriage here. The sommelier built a wine sequence that followed every cut. A perfect night, from start to flan.”
★★★★★“I bring foreign clients here all the time. Warm light, flawless meat. It's the restaurant I recommend when I want to impress.”
Reservations
Your table is waiting.
Your table is waiting.
The ember, lit.
Reservations by phone or WhatsApp. For groups of 8+ and private events, talk directly to our dining room team.
Hours
- Mon – Thu12pm – 3pm · 6:30pm – 11pm
- Fri & Sat12pm – 4pm · 6:30pm – 12am
- Sunday12pm – 5pm
- Holidays12pm – 6pm
Last skewer round 30 minutes before closing.