Her recent portfolio-completed for Studio K or as part of the firm 555 International-includes a number of the city’s hotspots, such as The Betty, GT Fish & Oyster, Girl & the Goat, and Cafe Spiaggia. In this context of stodgy restaurants and tired bars, the Studio K–designed Maple & Ash breaks through with a surprising take on the traditional steakhouse genre.ĭesigner Karen Herold founded Studio K in Chicago two years ago. and Friday and Saturday from 5-11 p.m.Chicago’s chefs have built an international reputation for inventiveness in recent years, but the Gold Coast neighborhood near the convergence of Rush and State streets has long been better known for fairly standard fare. Hours: Sunday through Thursday from 5-10 p.m. Rest assured, after one visit to Maple & Ash, all those boxes will be checked. Grant has been known to say he wants Maple & Ash diners to have fun and leave the restaurant feeling like they don’t want to leave. You’ll forget you’re in the desert because won’t find a tastier tower anyplace in the world.Īnd the aforementioned “I don’t give a best-of-the-menu option, although a bit pricey at $155, is worth every penny … and more. This is usually the part of the story where we give menu recommendations, but every Maple & Ash menu item is so well thought out and so perfectly executed that you could throw a dart at the menu and have the best dining experience of your life.īut if you’re looking for something on the surf side, the cannot-miss item is Maple & Ash’s signature fire-roasted seafood tower, a double-decker of lobster, shrimp, oysters and clams. Grant’s irreverent and bold menu at Maple & Ash is highlighted by a variety of steak, seafood and house-made pasta dishes, all paired with a wine cellar that Wine Spectator magazine called “one of the most outstanding in the world.” And the staff who facilitates that experience - from the time you’re seated until the time you pay your check - is so professional, knowledgeable and attentive that it’s impossible to find a flaw.īut what puts Maple & Ash on a pedestal is its food. The restaurant is filled with faces - both young and old, dressed up and dressed down - all with smiles because they know they are part of a truly amazing dining experience. Walking into Maple & Ash, you’re immediately struck by the phenomenal atmosphere and an energy that tells you you’re in for something special even before you take your first bite. But if you’re expecting a traditional steakhouse, you might feel like the kid who gets on the roller-coaster thinking it’s a merry-go-round. The restaurant is known for its maple and ash wood-fired hearth and Grant’s modern and innovative twist on the classic steakhouse. He earned Michelin stars in 20 before founding Maple & Ash in Chicago’s Gold Coast neighborhood in 2015. Grant relocated to Chicago in his early twenties, where Food & Wine magazine named him Best New Chef in 2012. He moved to Scottsdale with his family as a teenager and spent the early years of his career in the kitchen of elements, an acclaimed restaurant at Sanctuary Camelback Resort & Spa. If anything, it exceeds all expectations you might have for a restaurant led by two-Michelin-star Chef Danny Grant of the What If Syndicate restaurant group.ĭespite finding acclaim in Chicago, Grant cut his culinary chops in Arizona. You know you’re in for a unique dining experience when the chef’s tasting menu is listed simply as “I don’t give a the highly anticipated Maple & Ash, which opened in August in Scottsdale, doesn’t disappoint.
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