The landscape of West Texas is a radiant and dramatically beautiful place. And home of the tradition of ranching and cattle driving – with a celebration of meals featuring great beef at the center of the culture.
Also a pioneer on a successful track of culinary and business adventure, Chef and owner Chad Lardie opened Embers Steak House in spring of 2011, bringing a successful combination of the rustic and real elements of ranch life in West Texas and an update of urban energy in the atmosphere. This particular approach to the steak house experience, combining tradition and reflecting the pace of modern culture, is winning fans and following all across Amarillo.
Embers Executive Chef and Owner Chad Lardie (left)and Ben E. Keith Foods/Winn Meat Company’s Chef Bud Andersen at the Amarillo March of Dimes Signature Chefs fundraiser in October 2011.
Chef Chad created Embers with a passion for the restaurant business and providing great food that has clearly sparked enthusiasm and a great response among guests. A graduate of Texas Tech in hotel, restaurant and institutional management, Chef Chad brings an expert eye to the business. Chef Chad came to Amarillo in 1994 with his family, so he has a deep appreciation and understanding of the community to create something that everyone would love in his restaurant. He also opened and managed eight locations for Johnny Carino’s, so he understands the continual importance of energy, focus and strong leadership to ensure that every experience at the restaurant is the best it can be. So when the opportunity came for Chef Chad to start his own restaurant, he pursued his lifelong dream with strength and experience.
Everyone enjoys the combination of West Texas style and urban sophistication at Embers on Virginia Circle in Amarillo.
The menu at Embers is certainly a celebration of the great tradition of beef and steaks. As the restaurant name evokes, the generous and wonderful flavors in meats carefully grilled over the coals of wood fire are what make Embers culinary program stand out.
Sterling Silver Premium Beef and Premium Pork are key center-of-the-plate ingredients for the Embers menu. A full range of cuts give everyone the option for a great steaks and chops, whatever their appetites and preferences are. The signature seasonings created by Chef Chad bring out the best in each fine meat. The great range of sides to accompany a great steak or chop are classic, with hearty items like Smashed Cheddar Potatoes and garden fresh vegetables balancing out the appealing and satisfying presentation of each meal.
The 20 ounce Bone-in Cowboy Ribeye and the Beefsteak Tomato Salad are among Chef Chad’s claims to fame and accolades on the Embers menu.
The Prime Rib Sandwich at Embers is popular for lunch, along with the signature Pork Loin Sandwich, and the classic Embers Choice Burger with tender and flavor-filled beef cooked to perfection. The Bacon Goat Cheese Burger and the Salmon and Salmon Salad are popular signature items. And delights like the Embers Steak Salad keep everyone coming back for fresh and full flavors all around.
Innovations like Pineapple Jalapeno Cheesecake are wowing guests at Embers!
Ben E. Keith and Winn Meat Company center of the plate and culinary expert Chef Bud Andersen works closely with Chef Chad on recipe development, and the continual procurement of fine proteins and ingredients for the Embers culinary team to deliver success, time and time again.
Healthy entrepreneurial spirit is what drives success in the restaurant business. Chef Chad Lardie has his priorities set right to continue to succeed, with a concept that has captured the spirit and energy of the great culture of the Lone Star State and that is innovating the steak house experience to welcome everyone to great food and time with family and friends at Embers.
