Where Post Oak Smoke
Meets Culinary Craft.
We slow-smoke 100% USDA Prime beef and heritage pork over cured Missouri post oak embers for up to 18 hours. No gas assists, no shortcuts. Just wood, fire, and obsessive technique.
The Smokehouse Board
Caramelized Post Oak Burnt Ends
$32Double-smoked USDA Prime brisket point, rendered with blackstrap molasses, coarse pepper, and house brown sugar glaze. Rich mahogany bark with pillowy interior.
St. Louis Cut Heritage Ribs (Full Rack)
$38Hand-trimmed heritage pork ribs dry-rubbed with cracked coriander and Turbinado cane sugar. Smoked slow until cleanly yielding from the bone. Served with pickled red onions.
Hickory-Smoked Half Ozark Bird
$24Pasture-raised regional chicken dry-brined for 24 hours, hardwood-smoked, and finished with warm roasted garlic butter and Alabama white drizzle.
Patience That Cannot Be Automated.
In an era of programmable pellet ovens and steam cabinets, Ember & Ash remains devoted to true artisanal pit-craft. Every morning at 4:00 AM, our firetenders build live hearths using post oak coals.
We monitor the blue smoke density by eye and touch the briskets by hand. You cannot rush heat, and you cannot fake bark.
100% Cured Hardwoods
White oak, post oak, and hickory sourced directly from regional Missouri timber mills.
Scratch Provisions
Pickles, molasses sauces, vinegar slaws, and buttermilk cornbread baked fresh daily.
Hearthside Dining & West Bottoms Vibe
Industrial heritage brick, roaring woodsmoke fires, and craft bourbon cocktails poured late into the evening.
Claim Your Seat By The Embers.
Advance reservations are strongly encouraged for weekend hearth dining. Walk-ins are always welcomed at our first-come bar.
Location
1847 Southwest Blvd · West Bottoms Historic District, Kansas City, MO
Direct Line
(816) 555-0182 (Parties of 9+ please call)