The scallops are then seared on this pan, and if you watch closely, you can see them dancing in the heat before being cooked in the wood fired oven for mere minutes. A pan is heated into oblivion in the wood fired oven. Lets take, for example, the Wood-Oven Roasted Sea Scallops with Harissa. The most delicate combination of flavors, textures, local ingredients and creativity. The pizza is always incredible (from the June menu we chose the Six Cheese & Pancetta) and the rib eye is cooked over an open fire by a meat master - but to me, the share plates are where Ember shines. June’s recommended salad: Grilled Peaches & Baked Goat Cheese (with Prosciutto and Marcona Almonds). (Check out the full monthly menu on their site, here.) You have your Salads, Share Plates, Pizza and Entrees. SMALL PLATES = BIG VARIETY.Įmber’s menu, while ever-changing, is broken down into the same categories each month. We are definitely looking forward to going back again.Burrata, Prosciutto. We even loved where they seated our party of 7, which was in a back room with booth type seating on one side of the table instead of in the main dining room that was busier. We were with another family and all of us agreed that it was one of the best meals ever. For dessert we ordered the banana foster cheesecake and it was to die for. My son got the filet and scallops combo and loved his meal as well. I confess that I’m a steak sauce person but I am so happy that I didn’t cover up the flavor of the steak by adding sauce. I have never had a steak that was as flavorful. We shared so that we could try both entrees. My husband ordered the 14 oz ribeye and I ordered the scallops. I was concerned because they were offering a fixed menu with no substitutions but we could not have been happier with our selections. We will definitely request him in the future. ![]() plus his personality added to our experience. He was very attentive and didn’t rush us at all. Melvin was our waiter and he was extremely knowledgeable about the food and wine. So glad we did! The service was incredible. Moreīooked our reservation months in advance since it was graduation weekend at UF. When dining at the price point of this restaurant, the bathroom should be spotless and fresh at all times. Overall the restroom needs more regular attention. Additionally the sink on the right was stopped up. On the 2nd visit to the restroom, one bin had fewer than 10 towels remaining while the 2nd bin was overflowing with soiled towels. On the first visit to the restroom, there were 2 bins with towels and it appeared that one should deposit used towels through the opening in the granite counter. Also it is awkward as to where one should deposit the towels after use. The cloth towels in the restroom are a nice touch, However, the cloths provided are long past needing replacement. It is a bit pricey but it was also a good meal. The spinach was tasty but I prefer mine to be cooked slightly more. ![]() The Lobster mashed potatoes were also delicious. No matter what you order, you can be confident that it will be expertly prepared with the freshest ingredients and beautifully presented by chef Marc and his team. The Grouper was pan sautéed and Super Delicious. But EMBER's menu doesn't just cater to seafood enthusiasts the 4-Peppercorn-Coffee Rubbe NY Strip Steak is sure to satisfy even the most discerning steak connoisseur. cooked through as requested to well done. Justin and Killian were very attentive to our dining needs. Shortly after arriving we were seated at a nice table. The hostess was very nice and accommodating. We went in without a reservation as we were passing through town during dinner time.
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