Good morning,

EMBER & BUN

Burgers from open to close, smashed the moment you order, on a corner in New York. Come early, stay late.

New York, N.Y.Open daily 11 AM – 1 AMSmashed to orderScroll

THE CITY NEVER ASKSWHAT YOU'RE CRAVING.

SO WE DO.

TAKE THE WINDOW SEAT.STAY TILL THE FRIESARE GONE.

SMASHED THEMOMENT YOU ORDER.

  • 0°CGriddle
  • 0sPress
  • 0sSear

THIS IS THE PARTWE DON'T RUSH.

BOXED. SEALED.READY TO GO.

Ember & Bun · Est. 2019

A CORNER,NOT A CHAIN.

Slow food, fast city.

A corner room on Mercer Lane with tall windows, an open griddle and a fryer that only drops when you order. Beef ground every morning, potatoes cut by hand, sauces made in-house. Stay for one burger or the whole afternoon.

Sunlit dining room with walnut tables and brass lamps
Chef forming fresh beef balls in the morning
House sauces, fries and a burger on the marble counter
Patty being smashed on the griddle

Burgers · House smash

SLOW SEAR.LOUD CITY.

Beef ground the moment the doors open, rolled, then smashed thin on a 250°C griddle until the edges go lacy and crisp. Cheddar on, dome down, ninety seconds — made the patient way, a block from the noise.

  • 0gPer patty
  • 0sOn the iron
  • 11:00First press, every day

IT'S 4 PM. HAVETHE FRIES.

A day on the corner, from the first press to the last order.

11:00 First press
12:30 Lunch rush
16:00 Fries & a shake
17:45 Window seat
19:10 Second drop
21:30 The banquette
00:40 Last order

Visit

COME EARLY.STAY LATE.

Address

214 Mercer Lane
New York, NY 10012

Hours

Mon – Thu, 11 AM – 12 AM
Fri – Sun, 11 AM – 1 AM

Say hi

hello@emberandbun.com
(212) 555-0142

Get directions ↗
The oxblood Ember & Bun facade on Mercer Lane