Twelve seats grew into a dining room
Ember & Rye started as a twelve-seat supper club in a Logan Square walk-up. The hearth came from a farmhouse in Galena; the rye list started as one shelf.
We cook almost everything over oak and cherry — not because it's fashionable, but because fire makes you pay attention. There's no walk-away setting on a hearth. The menu is short on purpose: a dozen dishes we can stand behind on a Saturday at nine, sourced from farms we can name without checking.
The bar carries about ninety ryes and bourbons, poured honest. If you don't know where to start, tell the bartender what you drink at home and how brave you're feeling — that conversation is the whole wine list speech, and it works better.
The room
