{"id":110,"date":"2026-10-18T07:44:00","date_gmt":"2026-10-18T07:44:00","guid":{"rendered":"https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/about\/"},"modified":"2026-10-18T07:44:00","modified_gmt":"2026-10-18T07:44:00","slug":"about","status":"publish","type":"page","link":"https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/about\/","title":{"rendered":"About"},"content":{"rendered":"<div class=\"wp-block-group fm-section fm-about-story\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-container-core-group-is-layout-82308574 wp-block-group-is-layout-constrained\"><figure class=\"wp-block-image alignwide size-large fm-photo\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"1067\" src=\"https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/hero-dining-room.webp\" alt=\"\" class=\"wp-image-108\" srcset=\"https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/hero-dining-room.webp 1600w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/hero-dining-room-300x200.webp 300w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/hero-dining-room-1024x683.webp 1024w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/hero-dining-room-768x512.webp 768w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/hero-dining-room-450x300.webp 450w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/hero-dining-room-1536x1024.webp 1536w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/hero-dining-room-1200x800.webp 1200w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/hero-dining-room-600x400.webp 600w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/><\/figure><h2 class=\"wp-block-heading\">How Ember &#038; Oak started<\/h2><p class=\"wp-block-paragraph\">Ember &#038; Oak opened in 2004 in a former saddlery on Wazee Street, with eight tables, a borrowed grill and one supplier of beef from the Western Slope. The aging room came in 2008, when we stopped trusting anyone else to do it.<\/p><p class=\"wp-block-paragraph\">Twenty-two years on there are forty tables and the same supplier. The grill is bigger and burns the same oak. The bar still makes the cocktail sauce by hand.<\/p><div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\"><div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><figure class=\"wp-block-image size-medium fm-photo\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"1067\" src=\"https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/about-butcher-block.webp\" alt=\"\" class=\"wp-image-109\" srcset=\"https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/about-butcher-block.webp 1600w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/about-butcher-block-300x200.webp 300w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/about-butcher-block-1024x683.webp 1024w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/about-butcher-block-768x512.webp 768w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/about-butcher-block-450x300.webp 450w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/about-butcher-block-1536x1024.webp 1536w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/about-butcher-block-1200x800.webp 1200w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/about-butcher-block-600x400.webp 600w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/><\/figure><\/div><div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><h3 class=\"wp-block-heading\">What we insist on<\/h3><ul class=\"wp-block-list\"><li>Prime beef only, dry-aged at least 28 days in our room<\/li><li>Colorado oak on the grill, nothing else<\/li><li>Every steak rested five minutes before it leaves the pass<\/li><li>Sauces made from stock that has simmered since morning<\/li><\/ul><\/div><\/div><div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\"><div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><h3 class=\"wp-block-heading\">Who cooks<\/h3><p class=\"wp-block-paragraph\">A kitchen of nine. Two on the grill, one on the aging room and butchery, two on sides, one on pastry, three on the line. The grill cook has held the tongs since 2011.<\/p><\/div><div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><figure class=\"wp-block-image size-medium fm-photo\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"1067\" src=\"https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/about-aging-room.webp\" alt=\"\" class=\"wp-image-102\" srcset=\"https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/about-aging-room.webp 1600w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/about-aging-room-300x200.webp 300w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/about-aging-room-1024x683.webp 1024w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/about-aging-room-768x512.webp 768w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/about-aging-room-450x300.webp 450w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/about-aging-room-1536x1024.webp 1536w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/about-aging-room-1200x800.webp 1200w, https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-content\/uploads\/sites\/30\/2026\/10\/about-aging-room-600x400.webp 600w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/><\/figure><\/div><\/div><div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\"><div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/menu\/\">See the menu<\/a><\/div><\/div><\/div><\/div><div class=\"wp-block-group fm-section fm-faq\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-container-core-group-is-layout-e26063a9 wp-block-group-is-layout-constrained\"><h2 class=\"wp-block-heading\">Good to know<\/h2><details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\"><summary>What temperature do you recommend?<\/summary><p class=\"wp-block-paragraph\">Medium rare for ribeye and strip, rare to medium rare for filet. Past medium the dry-aged flavour fades; we will cook it as you like, but we will say so once.<\/p><\/details><details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\"><summary>Can I bring my own wine?<\/summary><p class=\"wp-block-paragraph\">Yes, at a corkage fee of 25 dollars a bottle, waived if you also order a bottle from our list.<\/p><\/details><details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\"><summary>Do you take reservations?<\/summary><p class=\"wp-block-paragraph\">For the dining room, yes, by phone or through the contact page. The bar and the six seats at the aging room window are walk-in.<\/p><\/details><details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\"><summary>Is there a dress code?<\/summary><p class=\"wp-block-paragraph\">No. Most people dress a little for dinner here, but nobody is turned away for a jacket they did not bring.<\/p><\/details><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>How Ember &#038; Oak started Ember &#038; Oak opened in 2004 in a former saddlery on Wazee Street, with eight tables, a borrowed grill and one supplier of beef from the Western Slope. The aging room came in 2008, when we stopped trusting anyone else to do it. Twenty-two years on there are forty tables [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-fullwidth-container.php","meta":{"footnotes":""},"class_list":["post-110","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-json\/wp\/v2\/pages\/110","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-json\/wp\/v2\/comments?post=110"}],"version-history":[{"count":0,"href":"https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-json\/wp\/v2\/pages\/110\/revisions"}],"wp:attachment":[{"href":"https:\/\/demo.wpslash.com\/foodmaster-steakhouse\/wp-json\/wp\/v2\/media?parent=110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}