True to its name, almost everything at this high-end steakhouse is wood-fired. The innovation extends beyond the ambiance, cheeky menu, and steaks. Coming soon to Seaport, Maple & Ash does away with stuffy steakhouse vibes, and replaces it with a playful, yet high-end experience spearheaded by a Michelin chef.
A taste of Maple & Ash
The untraditional seafood tower is served hot, unlike its raw counterparts, with hearth fire-roasted shellfish, finished with succulent garlic butter and chili oil. Naturally, they also offer a robust assortment of wood-fired steaks and chops, plus Wagyu beef accrued via a Japanese auction, making it the first Wagyu of its kind in the US.
The dedication to crafting the most succulent steak from sourcing to roasting, earned Maple & Ash ranks among Chicago’s “top 10 steakhouses,” according to Modern Luxury.
If this all sounds good to you, the Maple & Ash “I Don’t Give A F*@k” four-course tasting menu, lets the kitchen take care of you, serving only the best.
Coming soon to The Superette
The exact menu and opening date for the inaugural Boston location have yet to be announced, but guests can expect the same playful menu in a high-end setting.
Maple & Ash currently has three locations across the US, in Chicago, Scottsdale, and Miami. The Boston steakhouse will be the first Northeast location.
Maple & Ash, Coming soon to Seaport