Ember Kitchen & Subterra Agave Bar is Austin‘s newest multi–level spot in the historic Seaholm Power Plant. Spanning 8,000 total square feet, the restaurant features an 80–seat dining room on the main floor, and a 65–seat cocktail lounge on the lower floor. Both establishments celebrate the flavor of fire through a live–fire menu inspired by Latin cuisines, and Subterra Agave Bar offers a sophisticated cocktail experience with lounge vibes.
Ember Kitchen’s culinary team, helmed by Executive Chef Nayely Castillo, is excited to bring to Austin bold flavors that push the envelope. Consulting Chef Maria Mercedes Grubb hired Castillo given Castillo’s previous experience with live-fire cooking and her deep passion for the food of her youth in El Paso. Each part of the menu is heavily inspired by Castillo’s grandmother, and combines elements from throughout Latin America with classic steakhouse flavors.
The centerpiece of Ember Kitchen is a coal-fired Josper oven–one of very few in Texas–imported from Spain. The menu includes dishes such as Ember’s Seafood Tower served with coal-fired shellfish and a rich Veracruz style sauce; Salpicon de Pulpo featuring octopus with burned salsa and avocado; a curated selection of prime cuts prepared in the Josper with signature sauces such as birria jus and house-made moles; plus a variety of composed plates including a Josper-grilled Chili Relleno, Whole Market Fish, Fried Tamal Ahogada with a vegetarian nut adobo, and Scallops accompanied by smoked corn mousse and crispy corn nuts. Other signature items include Caviar Bites–tiny sopes piped with crema and a generous spoon of caviar on top–crispy and fluffy Yucca Fries and Carrot Huarache.
At the bar, mixologist Chris San Andres leads Subterra Agave Bar, a dark and moody cocktail lounge featuring a variety of agave-based cocktails and unconventional takes on classics including a Mestizo Negroni, a Raicilla-based negroni; Martini Sabrosa with blanco tequila, fino sherry and aromatics such as cardamom and celery for a unique twist on a dirty martini; and on the sweeter side, the Mai Tai del Urupan, made with charanda and aged cachaca.
In spring 2023, the upper level will be available as a rooftop bar. The restaurant’s team worked with Egyptian architect and designer, Fathy Ibrahim of Insignia Design group on Ember Kitchen’s design to create a bright, botanical space that balances the industrial nature of the building. In Subterra, designer and project manager Meera Crow created a moody, luxurious lounge that is inviting and intimate.
Austin-based hospitality startup inKind is a key operating partner for Ember Kitchen & Subterra Agave Bar, presenting the startup with a unique opportunity to have an operational stake in its own restaurant. Once open, the restaurant concept will serve as a staging ground for inKind’s strategic partnerships. The restaurant will field-test and showcase the best-in-class product suites personally recommended to inKind’s partner restaurants.
Reservations can be made through Seven Rooms.
Leave a Reply
You must be logged in to post a comment.