Ember Restaurant

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Ember Restaurant Wood-Fired New American Restaurant
Est. 2024 in the Bitterroot Valley Montana

10/23/2026

Getting ready for the weekend be like…. Billy Zaniel shout out 😉

10/19/2026

I didn’t realize this would be so popular! If you missed it Here’s a highlight of our “One last taste of summer” BBQ night at Ember

Our end-of-summer BBQ was all about good food, full tables, and the people who make this place feel like home. To our loyal guests: thank you for showing up, sharing a meal, and making nights like this worth celebrating.

We’re grateful for every one of you. ❤️

10/16/2026

I might look good on camera, but restaurants aren’t built in front of the camera.

They’re built behind the scenes by the real ones putting in the hours, carrying the standard, and making it all look effortless.

This one’s for Chef Carson and every FOH & BOH person doing the work when nobody is watching.

We see you. 👊🔥

10/16/2026

I may be the face you see on social media, but no restaurant is built by one chef.

It’s built by the FOH,CDCs, sous chefs, line cooks, prep cooks, and dishwashers whose work begins long before the first guest arrives and often goes unseen.

Chef Carson was the quarterback of Ember’s kitchen this season. If you enjoyed the Montana pasty, bison larb, bison loin, or our Montana tasting menu, you tasted his talent and leadership.

I know what it feels like to do the work while someone else gets the credit. That’s why I’m committed to naming and honoring the people who carry the standard every day.

Carson is now leading the grill at Sage Lodge, and we couldn’t be more excited for what’s next.

Thank you, Chef. Your work shaped Ember, and your name deserves to be attached to it.

I’d tag his social media, but he would absolutely hate me for it. 😂

10/12/2026

A new chapter is coming to a familiar space in Hamilton. 🐔

We’re excited to bring Buttered Burd to the former Suzette’s Organics space. We’re bringing juicy rotisserie-style chicken, golden-crispy fried chicken and southern sides worth coming hungry for

This space means a lot to our community, and we’re looking forward to honoring its history while making it our own. We’ve known Clay and Suzanna for years, and they’ve been wonderful supporters of Ember and Grano.

Follow along! We can’t wait to welcome you!

10/02/2026

A quick note from the heart and a reminder that your voice matters.

A guest situation this Wednesday reminded me that sometimes things slip through the cracks. We should have caught it, and I’m sorry when we don’t.

I know some people may picture me cooking every dish at EMBER or GRANO. I’m proud of the food we make, but our team is here every day, and I can’t be everywhere at once. We’re human, we make mistakes, and we’re always working to deliver the consistency our guests deserve.

If something isn’t right, whether it isn’t cooked the way you asked, the technique feels off, or you simply aren’t enjoying it, please tell us while you’re here.

Give us the chance to listen, respond, and make it right in the moment.

This comes from a place of love. We want you to feel comfortable, cared for, and glad you chose EMBER or GRANO.

We’re not perfect, but we take your experience seriously and will keep striving to meet the standard you expect and the standard we set for ourselves.

Good b**r starts with good people and Wildwood Brewing has both. 🍺🌱 Meet Jim, the owner of Wild Woods Brewery right here...
09/30/2026

Good b**r starts with good people and Wildwood Brewing has both. 🍺🌱 Meet Jim, the owner of Wild Woods Brewery right here in Stevensville, Montana.

Funny enough, Christina and I don’t drink, but we definitely know quality, craftsmanship, and a good story when we see one.

I’m proud to share Wildwood’s Ambitious L***r: a high-quality, 100% organic b**r grown and made right here in the Bitterroot Valley. We have this b**r available at ember and Grano

What makes Wildwood even more special is their bigger vision: creating an integrated brewing and farming system where what might be waste becomes a valuable resource for the next part of the cycle. 🌱

Meet good people. Support local. Celebrate what’s growing right here at home. Learn more about Wildwood Brewing, support local producers, and, if you drink, try an Ambitious L***r for yourself.

09/25/2026

10,000 pounds got your attention—but this pork chop deserves it.

This dish has become a mainstay at EMBER: a beautiful bone-in pork chop from Bar MW Meats , paired with spicy-sweet bacon jam and Tokyo turnips from Western Montana Growers Coop

A bright salad of fermented radish, micro herbs and chives brings the acidic punch needed to balance the richness of the pork and bacon jam.

Local ingredients, cooked over fire, with every element earning its place on the plate.

09/22/2026

🌽 ONE FINAL WEEK. RECIPE BELOW 👇

Our corn ribs are leaving the menu and when they’re gone, they’re gone for good.

Come get one last order before we say goodbye. Available this week only, while supplies last.

Tag your corn-rib crew and come eat ’em before it’s too late. 🔥

Ember” tajin” Chili-Lime Seasoning
300 g kosher salt
200 g ancho chile powder
100 g smoked paprika
80 g guajillo chile powder
80 g granulated sugar
50 g citric acid
40 g freeze-dried lime powder (or regular Lime zest )
30 g ground cumin
30 g ground coriander

Ember Elote Sauce (2 × 32 oz Delis)

1,200 g Kewpie mayonnaise
480 g Mexican crema (or full-fat sour cream)
120 g fresh lime juice
6 garlic cloves, microplaned
25g kosher salt
12 g smoked paprika
6 g ancho chile powder
6–12 g chipotle powder (depending on desired heat)

09/21/2026

“Pressure is a privilege”

Saturday night at Ember. Packed house. Tickets flying. The kitchen firing on all cylinders.

Some people get overwhelmed by moments like this. I lean into them. This is what we trained for, what we sacrificed for, and what we once prayed for.

What a blessing to be busy. What a blessing to feel the pressure. And what a blessing to do it alongside a team that rises to the occasion💯💯💯💯💯

This is the good stuff. 🔥

Address

131 W Main Street
Hamilton, MT
59840

Opening Hours

Wednesday 5pm - 8pm
Thursday 5pm - 9pm
Friday 5pm - 9pm
Saturday 5pm - 8pm

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