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But the music was still unusually loud, so we asked to speak to the manager. We had a sweet waiter who turned down the music a couple of notches. WTF? It was sooo annoying-not the relaxing ambiance we expected of a high-end steak place in Melbourne. To make matters worse, it was ear-worm, high-pitched, South Beach-style club music-COMPLETELY INAPPROPRIATE for a nice restaurant in Melbourne. But as soon as we sat down, in a nice round booth, we were struck with how LOUD the music was. BUT: We were seated inside, which was nicely lighted (the outdoor area with big lighted palms is also lovely). It was and will be for some time a very memorable evening. Ultimately, feeling satisfyed, we ordered burnt cheesecake with a Blantons neat. We ordered the Tomahawk, he recommended we get the Midwestern Aged Tomahawk, Philip explained why, and we obliged - it was perfectly cooked and delivered with our chosen sides. Philip was super attentive, but never lingered or paused even a moment too long, he intimately knew the menu. Our beverages arrived timely, before our appetizers. That was then, this past Friday is now If you're looking for spectacular food, top notch service where your server understands each item on the menu, all with an outdoor "pandemic safe" environment - look no further! Our party of four shared the oysters and the mushroom brushetta to start. They had just opened and we tried them out. When we ordered the Prime Tomahawk, he recommended we It was not our first time here, our first visit was almostv2 years ago. If you're looking for spectacular food, top notch service where your server understands each item on the menu, all with an outdoor "pandemic safe" environment - look no further! Our party of four shared the oysters and the mushroom brushetta to start. But, based on our experience last nigh, the restaurant has a long way to go to reach its goal of being a high end steak house. I will certainly return after their remodeling is completed to try other menu items. The wait staff was friendly, helpful, but pretty inexperienced. The mashed potatoes were the best thing about the meal. My piece of prime rib was so heavily seasoned that I was up several times in the night drinking water because my mouth felt like I had swallowed the Sahara Desert. One of the pieces of prime rib was served so thick and was tough enough, that our friend was barely able to cut it without overturning the table. Our table was very unstable on the tiled patio floor, making it very difficult to cut the meat among other things. I was very excited, having followed the restaurant's development since it opened. My wife and I and another couple went to Ember and Oak Sunday night for their prime rib special. The coffee needs to have body and a great flavor to it.

Serving coffee from a French press pot does not necessarily make a restaurant a high end steak house. The prime rib needs to be pleasingly seasoned, cooked to order, and tender.

Cooking prime rib roasts over a wood fired grill and serving big pieces of them on wooden boards does not necessarily make a restaurant a high end steak house. On New Year’s Eve, celebrate with us as Derek joins Chef/Owner Kevin Andersen and Executive Chef Kyle Hash in the collaboration Brevard County didn’t know it longed for.Aspiring to be a high end steak house and actually being one are not the same thing. New Year’s Eve Elemental brings the creative and talented mind of Derek Gores to the space of Ember & Oak to meld and enhance art in all forms.