Two people, one flat-top
Ember & Ash started as a Friday-night pop-up behind a garage with a second-hand griddle and one recipe. The recipe hasn't changed. The griddle has — it's bigger, and it's hotter.
We grind the beef every morning, toast every bun in beef fat and smash every patty to order. That's slower than a chain and we know it. It's also why the queue exists.
House rules
01
Smashed to order
Nothing sits under a lamp. If it's been more than four minutes, it's not going out.
02
One beef, two cuts
Chuck for flavour, brisket for fat, ground at 8 a.m. Same ratio since the pop-up.
03
No reservations
Twelve stools, first come first served. The queue moves faster than it looks.
04
Everything by hand
Pickles, sauce, slaw, lemonade — made in-house, weekly, in batches we can finish.