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Intimate fine-dining table lit by candles with an open-fire kitchen glowing in the background
Manhattan · Est. 2019

Modern American Fine Dining, Lit by Fire.

A seasonal dining experience shaped by flame, craft, and quiet elegance — hidden on West 22nd Street, opened only in the evening.

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Seasonal Tasting Menu
Open-Fire Kitchen
Curated Wine Pairings
Private Dining Available
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The Experience

An evening built around fire, season, and craft.

Three quiet gestures shape every service at Ember & Ivory — the produce that arrives at dawn, the hearth we light each afternoon, and the pairings we pour beside every course.

i.

Seasonal Tasting Menu

A seven-course journey rewritten with the calendar — heirloom produce, wild forage, and quiet luxuries from farms we know by name.

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ii.

Open-Fire Cooking

Everything begins at the hearth. Wood, ember, and patience — a slower technique that lets each ingredient speak in its own language.

Our Philosophy →
iii.

Wine Pairing Experience

A cellar of small-production wines from California, Oregon, and lesser-known corners of France — chosen to feel like part of the meal.

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Chef Daniel Vance beside the open-fire hearth
The Chef

A quiet obsession with fire, season, and detail.

"Fire is the oldest technique we know. If you listen to it carefully, it will tell you what a plate is supposed to taste like."

Chef Daniel Vance opened Ember & Ivory in 2019 after a decade shaped by mornings at Union Square Greenmarket and evenings in the wood-fired kitchens of Copenhagen and San Sebastián.

His cooking is grounded in modern American cuisine — restrained, precise, and deeply tied to the producers whose names appear on our seasonal card. Every service is small on purpose: forty-two seats, one open hearth, and a room that hums quietly with candlelight.

Daniel Vance
Chef & Owner
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Autumn Selection

A taste of tonight's menu.

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i.

Hamachi Crudo

Meyer lemon, sea salt, wild fennel oil

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ii.

Ember-Roasted Beets

Smoked labneh, black walnut, apple cider gastrique

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iii.

Truffle Agnolotti

Brown butter, sage, toasted hazelnut, Périgord shavings

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iv.

Hearth-Seared Scallops

Charred leek ash, brown butter emulsion, sea beans

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v.

Wagyu & Coal

Wood-fired A5 wagyu, charred allium, cabernet reduction

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vi.

Smoked Honey Cream

Charred stone fruit, dark chocolate, wildflower honey

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The Hearth

Every plate begins with fire.

Oak, applewood, and open flame. A single hearth burns through every service — the quiet center of the room and the reason each dish carries a slight, considered smoke.

Behind the Fire →
Reservations

An intimate table. A seasonal menu. An evening shaped by flavor.

Forty-two seats. Two seatings each evening. We hold a small number of tables for last-minute guests every night.

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Press & Guests

A room the city keeps quietly talking about.

"

An elegant, fire-lit dining room with dishes that feel precise, seasonal, and deeply memorable. Ember & Ivory is one of the most confident openings Chelsea has seen in years.

The Manhattan Review
Editor's Pick, Autumn Issue
"

Chef Vance cooks with a quiet, unhurried confidence. The wagyu course, singed at the edge of the hearth, is the most complete plate of food I've had this year.

Elena Marchetti
Food & Wine Columnist
"

The candlelight, the pace of the service, the way each plate lands — it's a room that asks you to slow down and, quietly, you agree.

Downtown Diner
Guest Review
Visit

Find us on West 22nd, just off Sixth Avenue.

118 West 22nd Street
New York, NY 10011
(212) 555-0194
Tuesday – Thursday5:00 PM – 10:00 PM Friday – Saturday5:00 PM – 11:00 PM Sunday5:00 PM – 9:00 PM MondayClosed
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Ember & Ivory dining room in the evening