The whole Emberjack menu, from the grill to the shake machine.

Black tea brewed strong, sweetened while it is still hot and poured over a full glass of ice with a wheel of lemon.

Sparkling fruit coolers mixed to order in three flavors: crushed strawberry, mint and lime, or blue citrus. Tell us your pick in the order notes.

Fresh-brewed black tea floated over peach nectar and ice. Stir it yourself and watch it turn amber.

Coffee steeped cold for 18 hours, poured over ice and milk and topped with a layer of cold foam.

Lemons squeezed in house every morning, cane sugar and a sprig of mint over ice. Tart first, sweet second.

Chocolate ice cream, a shot of cold brew and malted milk, spun thick and topped with whipped cream. Also made as straight chocolate or salted caramel.

Vanilla ice cream blended with crushed chocolate sandwich cookies and finished with a cookie crumble on top.

Elbow macaroni in a three-cheese sauce, baked in a cast-iron skillet and topped with crisp smoked bacon and parsley.

Thick-cut sweet onion in a crunchy panko crumb, fried golden and served with a pot of smoky Ember sauce.

Crinkle-cut potatoes fried until crisp and tossed in flaky sea salt, served with garlic mayo and sweet chili dip.

Chicken thigh marinated overnight in lemon, garlic and smoked paprika, then charred over live coals. Served straight off the skewer with garlic sauce.

Crispy boneless chicken bites glazed in sticky molasses BBQ, scattered with sesame and scallion, with a pot of cool herb ranch and a wedge of lemon.