Ember: Igniting Epicurean Excellence in Heart of the Fort McDowell Yavapai Nation

By: Alison Bailin Batz

By definition, an ember is a small glowing coal or piece of wood in a fire. These small pieces, when activated properly, can ignite a fire that lights the sky and warms the soul.

Just like those little embers, there is a very big Ember in Scottsdale setting the culinary community on fire. 

Ember, open since 2020, is the high-end, destination dining experience located inside We-Ko-Pa Casino Resort on the grounds of the Fort McDowell Yavapai Nation. The resort had big ambitions when opening the eatery, each of which have been exceeded thanks to the absolute dream team leading its food and beverage program. Together, executive director of food and beverage Zac Gallo, Advanced Certified Sommelier Dennis Payne, general manager Brent Rumph, and – of course – executive chef Richard Pelz have elevated Ember to a perennial culinary award darling.

Pelz was a major win for the venue as it prepared to open despite the pandemic. The gourmand god brought experience from a laundry list of the world’s top eateries including New York Times Four-Star La Grenouille; Louie XV in Monte Carlo, where he worked with Alain Ducasse; Martin Berasategui, a Michelin 3-star restaurant in San Sebastian; Citrine West Hollywood; and both Bottega and Redd in Napa.

Pelz has a massive wood-burning grill in his kitchen in addition to state-of-the-art appliances and a team of rising cooking stars, so he is always playing with the menu and showcasing seasonal specialties, but there are some standards for which Ember has already become known, including the fork-tender USDA Prime and Angus Wagyu beef as well as game and seafood from around the world.

If visiting for the first time, the best bet is to come in a group to take advantage of the many shareable starters and signature dishes first, and then to mix and match items from the wood-burning grill and side dishes. A fine dining smorgasbord of sorts.

When looking to the starters, highlights include:

• Ujih Hot Stone: The word “ujih†is Yavapai for ember, given to this dish to shine a light on it as among the signature selections on the menu, but also because it features a 900-degree hot stone where the guests’ choice of filet mignon or pacific Ahi tuna cooks is cooked before their eyes ($23)
• Wagyu Meatballs: Big, bold, and beautifully rustic, the juicy meatballs are paired with polenta made using mascarpone cheese as well as braised greens, and shaved horseradish root ($18)
• Seared Sonoma Farms Foie Gras: A mouthwatering delicacy complemented by duck prosciutto, jam made from figs and cardamoms, grapes, and apples ($25)

For those on a special date or looking to go big with friends and family, there is also an epic Seafood Tower for Four that features oysters, jumbo prawns from the Sea of Cortez, Alaskan king crab, and a selection of hyper-fresh daily seafood specials (MP).

Entrees run the gamut, but those with the biggest buzz include:

• Sea Bass Saltimbocca with prosciutto, winter vegetables, red pepper velouté, and basil fritto ($56)
• Japanese A-5 Wagyu Beef with shaved radish, Asian aioli, and ponzu sauce ($35 per ounce with a three-ounce minimum)
• Superior Farms Rack of Lamb with soubise puree, eggplant radish, chickpea fries, coriander, madras curry, and lamb jus ($58)

Vegetarians in the group? No problem! Chef Pelz has a full menu of options for those who do not eat meat or seafood, including a piping-hot Vegetable Pot Pie kissed with truffles ($32) and Butternut Squash Risotto with parmesan cheese, sage, and olive oil ($30).

Visually, the buzzy space matches the impressive food and drink on the table with ample kitchen views and an outdoor dining space that boasts one of the dreamiest fireplace set-ups in town. There are dark booths for those out with someone special as well as big tables for groups to gather together and enjoy. The seating both inside and outside itself is plush, and the knowledge of the waitstaff is impressive. A separate piano lounge with live entertainment five nights a week adds to the dynamic vibe.

Of final note is the drink menu, which is a combination of classic cocktails, modern interpretations of all-time favorites, and wholly new creations, many with interactive elements. There is also a collection of 900 wines by the bottle and 26 wines by the glass from which to choose.

With all that, it is no wonder that OpenTable has recognized Ember as a top spot in Arizona, as has Wine Spectator, bestowing the coveted Best of Award of Excellence the restaurant consecutively over the past several years.

For more information, visit www.wekopacasinoresort.com.