My wife and I went to Chicago to see Pearl Jam. We were there for three hours and the time just flew by! Thank you to the staff at Maple & Ash for making an incredible evening for me and my guests. I am looking forward to going back with my wife in the not too distant future. Three of the 4 locals had not eaten there before, so it was a real treat for all of us. We were a party of 5 and 4 of us had steak and 1 of us had the lamb. The food was excellent (I regret not having taken any pictures) and the service was perfect. We were all given a house cocktail, which was delicious and started off our dinner with just the right touch. After we were seated, the server came to the table and asked, “Who is Mike?” When I answered, he said, “Hi, Mike, I am Norris and I will be your server this evening.” I really liked this touch. If you have deep pockets, you can treat yourself to some incredible bottles at this restaurant. The wines were spectacular and at a reasonable price point. Amy spent about 20-30 minutes with me on the phone going through the wines I selected and helping me pick two of them i.e., Vieux “La Crau” Chateauneuf-du-Pape 2014 and Gajda DaGromis 2014. After going through the list and picking 9 wines, I called the restaurant and asked to speak with Amy Mundwiler, the Wine Director of Maple & Ash. As a wine lover, I downloaded their extensive beverage list (all 74 pages of it). So, I went to their website and looked around. After doing some searching on the internet, I found Maple & Ash and the reviews were amazing. I was going to be in Chicago for another event, so I flew in a day early to take some clients to dinner. Leave room for the coconut cream pie, a lengthy, skinny, fluffy slice of coconut custard and rum Chantilly.There are so many good restaurants in Chicago and Maple & Ash is by far one of the best I have ever eaten at. Shareable sides complement the decadence dig into the loaded baked potato to find a surprise of shredded short rib. Flaky wild Alaskan halibut is elegant and fork-tender. Steak, fired over a wood grill, is the star try the bone-in Cowgirl, a solid, juicy choice at 16 ounces, the filet mignon, also available bone-in, or any of the Butcher’s Reserve selections from Slagel Farms for bold flavor. To open the meal from executive chef Danny Grant, the Fork and Knife Caesar salad veers off course (a welcome departure from the cold preparation) with roasted hearts of palm and a soft-boiled egg, while the seafood tower goes against predictability, too, with its base of warm garlic butter and chili oil swimming with Manila clams, scallops, oysters, Alaskan king crab, half Maine lobster and Gulf shrimp. Sommelier selections embody global varietals (the Soter Mineral Springs Rosé Brut is celebration-ready). Likes: Swoonworthy dining room overflows with dramatic details (sweeping curtains, candelight) pastry chef Aya Fukai and her decadent desserts.ĭislikes: The entryway isn't the most obvious, which might be confusing to some but lends to the mystique.ĭrinks & Food: Warm the palate with a glass of Barolo or the Straight Shooter Willamette Valley Pinot Noir, or one of the many well-balanced cocktails such as the Ketel One-based Ma’Am I Am Tonight. (On a weekday night, the room was bursting with girl groups, couples and suits.) The main dining room is refined, with floor-to-ceiling curtains and tables graced with single candlesticks or candelabras for larger groups. Amping up the level of secrecy, guests take the elevator to the third floor to a series of rooms, starting with a long bar lined with burnt sienna bucket seats and sleek sofas. About the restaurant & décor: Thanks to the service and style, the entire experience at this Gold Coast restaurant feels sumptuous from start to finish.
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