![]() ![]() This is a beautiful way to have dinner because, you know, who would know better than the chef what’s looking good on any particularly day. If there’s something on the menu you really want, just let the server know and they’ll include that item along with a number of other foods chosen by the chef to please you. For instance, one way to approach the menu is through a selection called “I Don’t Give a For $145 (as of spring, 2017), you can abdicate all (or just some of the) responsibility for your dinner and let the chef make all the hard decisions for you. There are many signature cocktails that help make the Maple & Ash dining experience truly special and exceptional.Īnd yet, despite all the suave sophistication, there’s a roguish streak in the place that is both welcome and humorous. There’s also broccolini, one of the tastiest new vegetables to be invented in the late twentieth century (in Japan, of course) in melted leek and lemon, a slightly bitter-acidic balance to any of the rich meats you might decide to eat, as well as asparagus in orange, almond and mint, offering a lot of flavors at a table full of big flavors.ĭan Pilkey, one of the city’s smartest sommeliers, oversees a broad, deep and magnificent wine cellar, Preparing classic salad in the standard way will simply not work, at least at Maple & Ash, where they inject the ranch dressing in between the lettuce leaves, solving the perennial problem of incomplete leaf coverage. Hearth-roasting turns out to be an excellent way to prepare seafood the brief time over the fire drives out the moisture and concentrates the flavors of the oysters, clams, crab and lobster, while barely “cooking” any of it, so you get the lushness of the raw seafood with the benefits of a little heating up.Īs at so many steakhouses, there are abundant and equally excessive vegetable offerings. Tender and meaty charred octopus… was some of the best I've eaten, and the ‘roasted seasonal fish’- in the case of one of my visits, walleye served over beurre blanc with lobster and endives – was nicely done.” Not only meat finds its way onto the fire, but also vegetables, everything in the seafood tower, and a ‘baked-in-coals’ French onion soup. “Maple & Ash has a wood-burning grill that's central to Chef Danny Grant's approach to food. ![]() The fat content is so deliciously high that after a few bites, your palate is coated with a thin film of lusciousness, wonderful but potentially overwhelming: best to have a few bites and savor every bit of this remarkable beef. This is some of the best beef you – or anyone – will probably ever eat, but you're going to lose much nuance if you eat more than a little. Wagyu is rated based on a number of quality criteria including the amount of marbling (which is also the basis of the USDA beef rating system), but also the color and luster of the fat, as well as the brightness and texture of the meat. ![]() A5 is Wagyu beef from Japan ("Wa" means Japanese and "gyu" means cow), and it's rated according to a very strict scale from 1 to 5, with A5 being the highest designation (though there are subcategories even within that highest rating). ![]()
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