At Maple & Ash, there is /ire in everything we do. It’s our passion – fundamental, constantly changing and alive. It drives us to serve nothing but the best – exceptional cuts cooked over a live /ire, robust sides with earthy and impeccable wines & spirits. Maple & Ash celebrates the best of the classic steakhouse, reinvented. With a curated menu by acclaimed Executive Chef & Partner Danny Grant and an extensive beverage program from James Beard Award-‐ winning sommelier Belinda Chang, Maple & Ash is more than just a restaurant; it’s a next-‐gen steakhouse experience.
At the 12-‐foot open hearth, wood-‐fed /lames impart rustic /lavors on exceptional cuts of steak, fresh seafood selections, and seasonally occurring vegetables in elevated forms both familiar and unexpected, while convention and innovation mingle further across Chang’s whimsical, internationally inspired wine list. Throughout the sultry and vibrant space, elegant Art Deco-‐inspired features and ornate decorations embody the design-‐forward restaurant’s innovative spin on classic austerity. The dramatic design culminates an ambiance both mysterious and welcoming, a comfortable destination anchored by the exhibition kitchen and the glowing warmth of the central hearth that connects experience and cuisine.
Media are raving about Maple & Ash. Here is some of what they are saying: Eater’s Bill Addison—The future of the steakhouse has arrived, and it's in Chicago. Maple & Ash reimagines the chophouse as raucous nightclub — one that puts some major talent on display nightly. Walk into the restaurant's cavernous dining room, and you're engulfed in a roar of voices and clatter. In the center of the space, purple metallic organza Dloats in gauzy strips like a shredded gown, and a chandelier of beaded lights hangs like a double-‐stranded string of pearls. Such a riotous backdrop could easily serve as a useful distraction to camouDlage mediocre cooking. But principal owners Jim Lasky and David Pisor have instead assembled an A-‐list of industry pros, a team that's embraced the steakhouse motif with unfettered playfulness.
Zagat—The meat-‐centric menu doesn’t take itself too seriously with dishes such as the “semi-‐pro” or “baller” seafood tower, or a 40-‐oz. Eisenhower steak that can be adorned in “arm candy” such as foie gras trufDle butter or lump crab Oscar. More serious options include a classic wedge salad, baked-‐in-‐coals French onion soup and house made ricotta agnolotti. The upstairs cocktail menu is divided between house drinks and eight takes on the martini. Dubbed the history of the martini, the Dirst two pages of the menu trace the evolution of the classic from the mid 1800s, with the Holland Gin (Bols Genever, Pierre Ferrand dry curacao, Angostura bitters and absinthe), to modern day, with three martini variations —Dloral, savory and a reverse martini. House concoctions also lead toward the playful side with names like Talk that Pirate Talk (rum, Grand Marnier, housemade salted plum syrup and lime) and Scotchy, Scotch, Scotch (scotch, Cocchi Torino and Grand Marnier). Chicago Tribune’s Phil Vettel—Maple & Ash might not be the best steakhouse in Chicago, but it's close. And it's certainly the most fun. This is a restaurant that doesn't so much turn its back on steakhouse conventions as it celebrates them, although certainly with a wink and nudge. Steaks are impaled with color-‐coded, plastic-‐cow doneness tags. Amid such standards as shrimp de Jonghe and French onion soup (both nicely rendered), there's a bone-‐in ribeye (often referred to as a cowboy steak) called the "bone-‐in cowgirl." Indecisive diners can say, "I don't give a f *@k," which is the name (printed on the menu) for the $145 chef's-‐choice option. The menu also makes a few sly references to its Gold Coast location, in the heart of the guys-‐on-‐the-‐prowl district known affectionately as the Viagra Triangle. Seafood towers are labeled "semi-‐pro" and "baller." And optional steak toppings are labeled "arm candy."
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