![]() ![]() 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. 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.Īwaiting my meal, I took the opportunity to glance around the place a bit. EMBER AND OAK MACChristian 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. Christian saved the day in that regard, but I get slightly ahead of myself.Īfter 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. 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. 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. "The reputation of a thousand years may be undermined by the conduct of one hour." - Japanese Proverb Very tasty.Ember & Oak - Downtown Melbourne- 4.5-Stars Rodriguez said the “meat was moist and tender with hardly any fat. The Carolina sauce was the perfect complement to this meat.” Pulled Pork: Cain called this meat “remarkably tender” and “had a great smoky flavor. Perfectly cooked, buttery and fall-off-the-bone tender.”ĭavis said “the ribs were tender, with a great smoky flavor. Pork Ribs: Polk called the baby back ribs “life-changing. Instagram: Cleveland’s Best reporters Yadi Rodriguez, Kristen Davis and Brenda Cain, along with host/comedian Mike Polk, visited Oak and Embers on Monday.Īt each of the finalist restaurants, we’re sampling all kinds of barbecue, including ribs, pulled pork, brisket and chicken - as well as many sides and a dish the restaurant is very proud of and wants us to sample. Though they have tweaked the recipes to make it their own, their fare remains true to its southern roots, right down to the sides - which include fresh succotash and grits.Īddress: 8003 Mayfield Road, Chesterland.įacebook: Twitter: /OakandEmbers So she, and husband, Marc, along with friend and partner Chris McCauley, studied with some of the south’s best pit masters they could find. Oak and Embers co-owner Gretchen Garfoli so loved the barbecued meats she enjoys while vacationing in North Carolina, she wanted her Ohio friends and family to share the experience. Be sure to scroll to the bottom of the poll to submit your vote. Readers may vote for their favorite BBQ joint once each day. ![]()
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