Ember Kitchen Austin
Menu & Dining Guide
Josper-fired Latin cuisine inside the historic Seaholm Power Plant, with steaks, seafood, masa dishes and Subterra Agave Bar one floor below.
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From Boilers to Josper:
The Seaholm Power Plant Story
The Seaholm Power Plant was built in phases in 1950 and 1955 and generated electricity until 1989. Austin City Council authorized its decommissioning in 1996, preparing the landmark for a new role in the city.
The former industrial complex became part of the Seaholm District’s redevelopment. Ember Kitchen opened in 2023 in the space previously occupied by Boiler Nine Bar + Grill, building its food around a charcoal-fired Josper grill-oven.
Inside, the industrial setting and multi-level dining remain part of the experience. The main restaurant and lower-level Subterra Agave Bar give you two ways to use the same address: a seated dinner built around the grill, or an evening focused on cocktails and Latin spirits.
What Is a Josper — and Why Does It Matter?
The Josper combines a charcoal grill and an enclosed oven in a single piece of equipment. At Ember, it is the central cooking tool for a menu that moves from steaks and pork to seafood and roasted vegetables.
Closing the cooking chamber changes how heat and smoke surround the food compared with an open grill. The kitchen controls the fire and airflow to suit the dish; a fish preparation and a thick steak do not need the same treatment.
That makes the menu’s accompaniments worth reading as closely as the protein. Birria jus comes with the bone-in ribeye, the market fish lists yellow tomato butter and romesco, and the half chicken is paired with achiote chimichurri.
Find Your Flame — The Josper Dial
Choose a dining style to explore seafood, char-forward small plates or substantial grilled mains. These are ordering suggestions, not spice ratings or settings used by the kitchen.
Start with the crudo if you want a cool first course, or choose chicken or seafood for your main. Ask about the day’s market fish and any dietary requirements.
A small plate and a vegetable side can broaden the table’s order before a larger main. Sauces and accompaniments matter as much as the amount of char.
Ask about the current cut, portion and included accompaniments before adding sides. If you want a view of the kitchen, request counter seating when booking.
Why the Corn Dishes Are Worth Your Attention
Corn gives Ember’s menu another dimension beyond steaks and seafood. The current small-plate section includes Caviar Bites built on a sope and a Crispy Tamal “Ahogada” with sweet potato, goat cheese and pecan-pepita adobo.
These two dishes offer very different starting points. Caviar Bites place roe over a masa base with crema and cured yolk; the tamal combines corn, sweet potato and cheese with a rich sauce. Both are worth considering before moving to the Josper mains.
Opening-era coverage also documented tortillas made with Masienda-sourced corn. That history helps explain the restaurant’s Latin identity, while the current menu gives you the dishes to choose from for tonight’s order.
Caviar Bites (Sopes)
Masa sope topped with crema and yema curada — the current expression of Ember’s signature corn programme.
Crispy Tamal “Ahogada”
Sweet potato and goat cheese with a pecan and pepita adobo sauce — a current menu staple built around masa.
Tortillas with Wagyu Steak
The current Wagyu Steak listing includes Ember tortillas, grilled fennel, onion and crema salsa verde — a way to bring corn into the main course.
The Founding Chefs & Ember’s Culinary Roots
Ember opened in 2023 with a culinary team that included Executive Chef Nayely Castillo and Consulting Chef María Mercedes Grubb. The opening concept connected live-fire cooking with Latin American ingredients and influences.
The menu still makes that combination easy to see. Morita Shrimp pairs chile, cream, garlic and white wine; the tamal brings sweet potato and goat cheese into a masa dish; the half chicken uses guajillo, orange and achiote chimichurri.
Rather than choosing only by the cut of meat, look at those sauces and sides. A steak with birria jus, fish with romesco and pork with citrus mojo lead to different meals even though they share the same charcoal-fired kitchen.
Ember is connected with Austin-based inKind. The restaurant’s own inKind page describes the venue as a place to test hospitality partnerships, marketing integrations and guest experiences.
Start with the Crispy Tamal “Ahogada” or Caviar Bites, then choose a Josper main according to its sauce and accompaniments. For a vegetable side, compare the carrots with requesón and salsa macha against broccolini with ajo blanco and pine nuts. Tell the server about allergies before choosing those sauces.
Subterra Agave Bar
Descend from the dining room and you find yourself in a dimly lit basement speakeasy that operates as a full stand-alone cocktail experience. Subterra Agave Bar holds craft agave cocktails and a selection of Latin spirits — mezcal, tequila, sotol, raicilla and more.
The cocktail programme focuses on agave spirits and Latin-inspired drinks; ask the bar team about the current selection. Ask the restaurant about current lower-level seating, reservations and access when planning a separate bar visit.
Hours & Before You Go
Opening Hours
| Mon | 5:00 pm – 10:00 pm |
| Tue | 5:00 pm – 10:00 pm |
| Wed | 5:00 pm – 10:00 pm |
| Thu | 5:00 pm – 11:00 pm |
| Fri | 5:00 pm – 11:00 pm |
| Sat | 5:00 pm – 11:00 pm |
| Sun | 5:00 pm – 10:00 pm |
Dinner starts at 5 pm daily. The homepage lists closing at 10 pm Sunday–Wednesday and 11 pm Thursday–Saturday. Confirm kitchen service and Thursday hours when booking, as other listings differ.
Insider Tips
Ember Kitchen Austin — FAQ
What is a Josper oven and why does Ember Kitchen use one?
What kind of food does Ember Kitchen serve?
Does Ember Kitchen offer brunch?
Where exactly is Ember Kitchen located?
What is Subterra Agave Bar?
Do I need a reservation at Ember Kitchen?
Is parking available near Ember Kitchen?
What should I order at Ember Kitchen?
Visit Ember Kitchen, Austin
Ember Kitchen & Subterra Agave Bar
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