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Fusion BBQ Debuts in Hell’s Kitchen

By DNAinfo Staff on February 2, 2011 4:18pm  | Updated on February 3, 2011 5:14pm

The "baby hearth" at the center of the Ember Room is made from clay bricks, volcanic rock and natural stone.
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Courtesy of the Ember Room

By Tara Kyle

DNAinfo Reporter/Producer

HELL'S KITCHEN — Ribs and pulled pork aficionados searching for a middle ground between Southern comfort food and Korean barbecue have a new option on the West side.

The Ember Room, a 140-seat eatery that fuses Asian and American barbecue styles, will open its doors to the public next week at 647 Ninth Avenue. Featured dishes will include chocolate baby back ribs, rotisserie ember-spiced chicken and red miso bamboo roasted black cod.

The restaurant grew out of a decade-long friendship between Bangkok-born chef Ian Chalerm Kittichai and Boston-based chef Todd English, who was once included in People magazine's list of the "50 Most Beautiful People."

The two-level venue's design is the work of Roy Nachum, a hospitality specialist with another high profile barbecue project under his belt — Justin Timberlake's Southern Hospitality.

The Ember Room will operate from noon to 11 p.m. Sunday to Wednesday and until midnight on Fridays and Saturdays.

Ed. note: This article originally stated that the Ember Room would open Thursday, based upon information received from a representative of the restaurant. That information was incorrect and the story has been updated.