Maple & Ash

"A popular steakhouse offering a modern and luxurious dining experience in Chicago." - Ashok Selvam

"This Gold Coast steakhouse was the subject drama-filled ownership split, and now investors are suing the current ownership. Diners have been shielded from court proceedings as they enter through the attached ground-floor restaurant, Eight Bar and Patio, before arriving upstairs to a stylish and boisterous dining room. It’s home to a standout selection of caviar, fire-roasted seafood towers, dry-aged steaks, and fine wines. To go all out, opt for the set menu that puts the decision-making in the hands of the kitchen. The space loves to print out personalized menus for diners celebrating. Call ahead and let them cook — the messages are often hilarious." - Ashok Selvam

"Extravagant Maple & Ash is adored by many for its selection of dry-aged beef, fresh seafood, and other high end delicacies. The steakhouse keeps it sweet and simple, though, for its signature dessert — a customizable sundae. Bowls of vanilla, chocolate, and strawberry ice creams are brought to the table alongside a two-tier silver tray of toppings. Diners are welcome to customize their frozen treats with hot fudge, toffee, whipped cream, sprinkles, fruits, and more. Make a reservation here." - Serena Maria Daniels

"Steakhouses are abundant in the Gold Coast, but Maple & Ash has a bit of an edge. The first floor boasts Eight Bar, a more casual atmosphere with burgers and martinis. Upstairs, fancy steaks abound, plus a $200 tasting menu aptly named “I Don’t Give a F*@k.”" - Eater Staff

"When a restaurant has a tasting menu option called “I Don’t Give A F*ck,” it’s probably a way more fun place to be than your aunt’s house in Naperville. Maple and Ash is a steakhouse in the Gold Coast, and it’s over-the-top in the best way, with chandeliers, candelabras, and huge velvet booths. During the holiday, they’re serving their regular a la carte menu, plus a $285 chateaubriand with truffles and seared foie gras. Which you should give a f*ck about." - adrian kane, john ringor