Steakhouses›Steakhouses in Chicago›Maple & Ash
American chophouse · Gold Coast · Chicago
Maple & Ash
American wagyu from Châtel Farms in Georgia, Japanese A3 and A5, barley-fed beef from Tasmania, and dry-ageing from 28 to 45 days by cut.
OpenNot yet visited · facts from 12 sourcesNo paid rankings
By Inès Vacher · Steakpedia editorial voice · Who writes
Why go01
Maple & Ash is chef Danny Grant's wood-fired steakhouse, opened in 2015 on Maple Street, a few steps from Gibsons. It is the original of a group now also in Scottsdale, Miami and Boston. Its menu gives the number of ageing days for each dry-aged steak, which is the first thing worth reading. In 2024 it was Chicago's highest-grossing independent restaurant, at more than US$35 million, with a US$160 average check. The Michelin Guide lists it as a steakhouse and calls it "Chicago's buzziest steakhouse". Time Out Chicago gives it 4 of 5 stars.
What to order02
- The Eisenhower
Bone-in ribeye, 28 days
T-bone, 40 days
02What to order
- The EisenhowerA 40 oz porterhouse dry-aged 45 days in house, per Boston Magazine. US$250, in the Butcher's Reserve section.
- Bone-in ribeye, 28 days22 oz, US$104.
- T-bone, 40 days22 oz, US$98.
Châtel Farms American wagyu strip16 oz from Georgia, US$145.- Fire-roasted seafood towerMaine lobster, Alaskan king crab, Gulf shrimp, clams, oysters and scallops: US$95, US$175 or US$265 by size.
03The beef
Read the steak list by its ageing column. Bone-in ribeye: 28 days. Bone-in New York strip: 32 days. T-bone: 40 days. Tomahawk and The Eisenhower: 45 days. Boston Magazine says the ageing is done in house. The origin column is filled in too. American wagyu from Châtel Farms, Georgia: a 16 oz strip at US$145. Japanese wagyu, 5 oz at US$185 each: A3 Takamori from Yamaguchi and A5 Sunflower from Miyazaki. And Wanderer beef from Tasmania, barley-fed, 24 oz at US$185. Breed is not stated for the dry-aged cuts.
04The fire
The menu says steaks and chops cook over a live wood fire. The Michelin Guide describes a wood-burning hearth in a semi-open kitchen, where the dry-aged steaks are cooked. The seafood tower is roasted in the hearth and finished with garlic butter and chile oil.
05The story
Grant and partner Jim Lasky founded it in 2015 under What If Syndicate, the group of Lasky and David Pisor. Grant had taken Chicago's Ria to two Michelin stars, in 2011 and 2012, and was a Food & Wine Best New Chef in 2012. After an ownership dispute that began in 2022, the partners agreed in 2024 to split the brands. Grant, Lasky and Matt Winn now run Maple Hospitality Group, which also has Monarch in Dallas and Marisella in Santa Barbara. Boston, the fourth Maple & Ash, opened on 30 April 2026.
06The practical
8 W Maple St. Dinner Sunday to Thursday 5 to 10:30 pm, Friday and Saturday 4:30 to 11 pm. Sunday brunch 10:30 am to 2 pm. Tower Hour runs at the start of each service until 6 pm. Reservations by phone or text on (312) 944-8888, or by email. The dress code is elegant and chic: no caps, sportswear, ripped jeans or trainers, and no open-toed shoes for men. Valet next door is US$22. A 3.5% surcharge funds staff health insurance and benefits. The number: 28 to 45 days.
- Address
- 8 W Maple St, Chicago, IL 60610
- Phone
- +1 312-944-8888
- Website
- mapleandash.com
- Directions
- Google Maps ↗
How long are the steaks dry-aged at Maple & Ash?
From 28 to 45 days depending on the cut: bone-in ribeye 28, bone-in New York strip 32, T-bone 40, tomahawk and The Eisenhower 45. The ageing is done in house.
What is The Eisenhower at Maple & Ash?
A 40 oz porterhouse dry-aged for 45 days, listed at US$250 in the Butcher's Reserve section.
Is there a dress code at Maple & Ash Chicago?
Yes, elegant and chic: no caps, sportswear, distressed or ripped jeans or athletic shoes, and men may not wear open-toed shoes.
How do you book Maple & Ash Chicago?
By phone or text on (312) 944-8888, or by email.
07In Chicago’s selections
08Sources
mapleandash.com · timeout.com · guide.michelin.com · restaurant-hospitality.com · bostonmagazine.com · mapleandash.com · restaurantbusinessonline.com · miaminewtimes.com · fsrmagazine.com · restaurantbusinessonline.com · guide.michelin.com · timeout.com
Last verified 25 Oct 2026.