"At Ember Kitchen in Austin’s Seaholm District, live fire touches practically everything on the menu. A grilled pork chop comes with charred peach mojo, a mushroom chile relleno with mole negro is stuffed, then grilled, and you’ll even find traces of fire in the smoky charcoal oil that perfumes an amberjack crudo. This is all thanks to the charcoal oven and grill that the entire kitchen is built around. The fire is tended by executive chef Nayely Castillo and consulting chef María Mercedes Grubb. Together they conceived of the restaurant’s Latin-inspired menu, which blends the flavors of El Paso, where Castillo grew up, and Puerto Rico, where Grubb is from and has opened several restaurants." - ByKate Kassin
