The tower arrives sizzling and still steaming from the wood-fired grill. Each protein is grilled separately to its optimal doneness — lobster gets a quick sear to keep it tender, scallops char in seconds, clams steam open. The combination of charred edges, sweet meat, and bright chili oil and garlic butter makes this the signature opening to the meal. Reviews highlight the freshness and the theatrical tableside presentation.
Tips from diners
Arrive hungry — the tower is generous and you'll want to finish it before the main course.
This is Maple & Ash's statement steak. The Cowgirl is cooked low and slow over oak charcoal, then finished hot to develop a crust while keeping the interior warm and tender. The marbling renders into the meat as it cooks, and the bone adds mineral depth to every bite. Charcoal-roasted bone marrow and a brown butter compound with sea salt arrive on the side. Reviewers consistently rank this among Chicago's best steaks.
Tips from diners
Order it medium-rare and trust the kitchen — the charcoal grill's heat management is precise.
Maple & Ash treats vegetables with the same respect as protein. Whatever is in season — Brussels sprouts, broccoli, asparagus, eggplant — goes over the grill. The high heat caramelizes the exterior while keeping the inside tender. The smoked butter adds richness and a whisper of oak smoke. Reviewers praise this as proof that a steakhouse can do vegetables well.
Tips from diners
Don't skip the vegetable side — it's a showcase for the wood-fire technique.
Rather than being simmered on a stove, this soup is baked directly in the coals of the wood-fired grill. The slow, indirect heat caramelizes the onions more gently, and the broth picks up subtle smoke notes. Reviewers note the finish — melted Gruyère and bread crust — rivals any Parisian bistro version, with the added depth from the charcoal smoke.
Tips from diners
Order this if you haven't had French onion soup in years — the coal-baking technique makes a real difference.
Named for its presidential proportions, this behemoth steak is a showstopper. The 40+ ounce bone-in ribeye is grilled over live oak charcoal, creating a pronounced crust while the interior remains pink and tender. The bone conducts heat and concentrates flavors. Meant for sharing, it arrives at the table carved and ready to serve two hungry diners. This is the restaurant's most famous order.
Tips from diners
Perfect for sharing — order sides to stretch the meal and enjoy the experience together.
Opened by Chef Danny Grant (two Michelin stars), Maple & Ash brings modernist technique to a classic American steakhouse. The kitchen's centerpiece is a wood-burning grill — not just for meat, but for roasting vegetables, charring seafood, and even baking French onion soup in the coals. Wine Spectator named the program one of the world's best.
Book 2-3 weeks in advance for weekends. The restaurant is popular for special occasions, so early planning pays off.
Request a table with view of the kitchen and wood-fired grill — the visual spectacle is part of the experience.
The lunch menu (Mon-Fri 12-3:45pm) has the same quality steaks at lower prices than dinner. Sunday brunch starts at 10am.
Mention the occasion when you book — the restaurant will mark it with a small gesture and thoughtful service.
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