This was a perfect start to a meal heretofore shadowed by the team approach of service (it was really bad). The salsa (chutney?) was complex with a multitude of flavors all combining to form the perfect accompaniment to the sea scallops. The puree was tart and spicy with a huge punch that really woke up the taste buds. The scallops were of the jumbo sea variety, tender, juicy and cooked to perfection. My nostrils drank in the amazing aromas as I eagerly grabbed my implements of culinary destruction and dug into the U8 Scallops. Before too long, Christian was seen returning laden with a scrumptious selection of savory sustenance. Hey, when food is this good I would sit on a bare floor to eat it. While the Ember made the food a knock out it did ZERO to change the interior. This previously was an Italian restaurant. Awaiting my meal, I took the opportunity to glance around the place a bit. Christian asked if there was anything else he could get me before he adroitly spun and ran (restaurant speak, not literally) my order to the back.
Ember and oak menu melbourne fl mac#
Christian was professional, attentive and did I mention he was attentive? I asked Christian if I could have an order of U8 Scallops, the 50 oz Dry Aged Prime Porterhouse and Benton's Country Ham Mac & Cheese. After being given ample time to devour the menu, a young man by the name of Christian approached and asked if I was ready to order. Christian saved the day in that regard, but I get slightly ahead of myself. Like the previously reviewed Cafe Margaux, Ember & Oak appeared to incorporate the "team service" ideology where everyone helps (in reality no one helps). The one employee in the front of the house, William, seemed to be completely discombobulated by the crowd. Had planned on booking a birthday party there, after our meal we rethought that.Įmber & Oak - Downtown Melbourne- 4.5-Stars "The reputation of a thousand years may be undermined by the conduct of one hour." - Japanese Proverb With no Hostess/Host and no signage telling one what to do regarding seating, Ember & Oak upon the first impression, was in a total state of disarray. don't gouge your customers! owners need to get their staff On a par with what they are trying to put out there which is a four or five star restaurant. when one of our party ask simply for a glass of chardonnay she was charged for the most expensive one on the wine list which was $20 a glass instead of the $10 glass selection. Also the waitress had to bring our Separate Checks back three times due to mistakes on Wine pricing. they need to get on top of their servers & and food Preppers ,the mousseline for the chicken was either put in a food processor or a grinder and they allowed gristle to get into it not a pleasant sensation. and this was mentioned in a previous review.
When I told her about the grit in the potatoes she said that is because they're cooked in a cast iron skillet and that's the way they're supposed to be really?! Whoever is in charge of service. at this price point I would, get a manager & take it off the bill. when I bought it to the attention of our server she offered to bring another meal ,but I didn't want to wait for another meal. I ordered the chicken and lobster the potatoes are gritty the moose in the chicken rhondels had small pieces of Gristle.
the fails were The Raclette that was kind of a mishmash served in a small iron skillet. street corn served off the cob,& lobster risotto. The Ambiance is very nice a modern take on a steakhouse. sampled a few wines then we're off for what we thought would be a lovely dining experience. We decided to try the wine room first ,we had a fig and cheese flatbread that was very tasty. I can see the parking may be an issue down the road. We arrived for our reservations at Ember and Oak for 5:15.
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