You’re standing under those massive, glittering chandeliers in the Gold Coast or Scottsdale, music thumping just a little too loud, and a server in a custom suit hands you a maple & ash menu. It feels like a lot. Honestly, it’s designed to feel like a lot. This isn't your grandfather’s quiet steakhouse where the most exciting thing is a baked potato the size of a football. It’s a high-octane, wood-fired spectacle that managed to make "I Don't Give A F*@k" a legitimate ordering strategy.
But let's be real. When you’re looking at a menu where a seafood tower can cost more than a car payment, you need to know what’s actually worth the hype.
The Tower of Power and the Wood-Fired Obsession
Everything starts with the fire. Chef Danny Grant, who earned two Michelin stars at Rialto, didn't just pick the name for branding. The "Ash" part is literal. They use a custom wood-fired grill that hits temperatures most home kitchens couldn't dream of, and that char is the DNA of the maple & ash menu.
If you’re there with a group and you aren't ordering the Proactive (their version of a seafood tower), you’re basically doing it wrong. Most places serve seafood towers on a bed of ice. It’s cold, it’s fine, it’s standard. Maple & Ash does it differently. They roast the oysters, scallops, and Alaskan King crab in that wood-fired oven and then douse the whole thing in a chili oil and garlic butter that you’ll want to drink with a straw.
It’s messy. It’s loud. It’s exactly what the restaurant wants to be.
Why the "IDGAF" Option is Actually Smart
Most people see the "I Don't Give A F*@k" option on the maple & ash menu and think it’s a gimmick for tourists with deep pockets. It's essentially a multi-course, chef-led tasting menu. While it definitely leans into the "baller" persona the brand cultivates, it’s actually the most efficient way to eat there if you’re overwhelmed.
Basically, the kitchen sends out the hits. You don't have to debate between the ribeye or the wagyu. You don't have to worry about which sides pair with what. They just keep bringing food until you're begging them to stop. Is it expensive? Yeah. But if you’re already committed to a $200+ dinner, it removes the decision fatigue that usually kills the vibe at high-end spots.
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The Steaks: Beyond the Basic Ribeye
You can get a steak anywhere in Chicago or Dallas. What makes the maple & ash menu stand out is the "Slow Roasted & Wood Grilled" section.
The 45-day dry-aged bone-in ribeye is the gold standard here. Dry-aging isn't just a buzzword; it changes the chemical structure of the meat, breaking down the collagen and concentrating the flavor into something that tastes almost like blue cheese or truffle. When that hits the wood fire, you get a crust—a "bark"—that is incredibly hard to replicate.
- The Cowgirl Ribeye: It’s a smaller, leaner cut than the traditional ribeye but still has that heavy marbling.
- The Wagyu: They usually source from reputable farms like Westholme. It’s rich. Like, "three bites and I'm full" rich.
- The "Fire-Roasted" Chicken: Surprisingly, this is one of the best things on the menu. If you aren't a steak person, this chicken—marinated in lemon and herbs and blasted with heat—is a dark horse favorite.
The Pasta Secret
Most people ignore the pasta at a steakhouse. That’s a mistake here. The AGNOLOTTI (usually served with winter truffle and "pillows" of cheese) is a carryover from Chef Grant’s fine-dining roots. It’s delicate. It’s a weird contrast to the giant slabs of meat, but it works.
The Sides That Actually Matter
Let's talk about the Mac & Cheese. It’s easy to mess up by making it too oily or using cheap truffle oil that tastes like chemicals. The maple & ash menu version uses a blend of high-end cheeses and usually features a crispy crust that actually stays crispy.
Then there are the "Whipped Potatoes." These aren't just mashed potatoes. They are probably 50% butter. If you’ve ever had Joël Robuchon’s famous potatoes, these are in that same ballpark of silky, decadent, and slightly sinful.
- Brussels Sprouts: They do them with a lime vinaigrette and chili. It cuts through the fat of the steak.
- Asparagus: Usually wood-grilled with a lemon zest. Simple, but the char is the star.
- The Bread: Do not skip the bread service. It comes with a garlic butter that is roasted in the coals.
Wine, Cocktails, and the "Martini Problem"
The wine list at Maple & Ash is massive. Like, "phone book" massive (if you remember what those are). Their sommelier team is legit, though. They have a massive collection of California Cabernets and French Bordeaux, which is what you’d expect.
But the cocktails are where the personality shows. They have a "Martini Service" that is essentially a mini-party at your table. It comes with sidecars, olives, and sometimes even a little bump of caviar if you’re feeling extra.
What Most People Get Wrong
The biggest mistake? Ordering too much. The portions on the maple & ash menu are deceptive. Because the food is so rich—heavy on the butter, the wood-fire oils, and the salt—you hit "the wall" much faster than you think you will.
Another misconception is that it’s "too pretentious" to enjoy. While the decor is upscale, the service is actually pretty down-to-earth. They want you to have fun. They want you to laugh. It’s not one of those hushed dining rooms where you’re afraid to drop your fork.
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Actionable Steps for Your Visit
If you’re planning to tackle the maple & ash menu soon, here is how to handle it like a pro:
Book the "Early" Late Turn: Aim for a reservation around 8:30 PM. The energy in the room peaks around 9:30, and you’ll be right in the thick of it for your main course.
Ask About Off-Menu Cuts: The chefs often have a few "reserve" steaks that didn't make the printed menu. Ask your server if there are any special dry-aged cuts back there.
Share the Seafood: Don't get individual appetizers. The wood-fired seafood is meant to be communal. Put it in the middle of the table and get your hands dirty.
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Save Room for the Sundae: Their dessert menu changes, but the giant ice cream sundae is a staple. It’s nostalgic, huge, and balances out all the salt you just consumed.
Budget for the "Extras": Between the sparkling water, the side dishes, and the cocktails, your bill will climb quickly. Expect to spend at least $150–$250 per person if you’re doing it right.
The reality is that Maple & Ash is more than just a place to eat; it’s a performance. The menu is the script, and the wood fire is the lead actor. Whether you're there for a business deal or a birthday, sticking to the fire-roasted items is the best way to ensure the experience lives up to the price tag.