ATXReview
When we hear the words “live fire kitchen” our eyes immediately light up. That’s because we, too, have watched the Francis Malmann episode of Chef’s Table and know just how much the added elements of fire, smoke, and char can contribute to a dish. Throw in a beautiful multi-story dining room, the subterranean agave bar Subterra, and bold Latin flavors, and you get Ember Kitchen in the Seaholm District downtown. Almost all of the menu touches fire at some point, from crudos with charcoal oil to a “seafood tower” that is not, in fact, a tower, but rather a giant paella pan the size of a small table and filled with an unreasonable amount of seafood and Veracruz sauce. Just be careful not to fill up on it, because you’ll want to save room for plenty of corn tortillas—made with a mix of three different masas—plus whatever grilled entree they accompany.