12 March 13-19, 2025 miaminewtimes.com | browardpalmbeach.com New Times | music | cafe | culture | Night+Day | News | letters | coNteNts | miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | will be the restaurant group’s largest Maple & Ash to date. The restaurant was founded by Maple Hospitality Group, led by chef Danny Grant and managing partner Jim Lasky. Grant sees Miami as a natural fit for the brand’s blend of refinement and showmanship. “Miami’s en- ergy, cultural diversity, and appetite for ex- traordinary dining experiences make it the perfect home for us. Maple & Ash is a beating heart — a living, breathing creature — that guests will feel and understand the moment they walk into the dining space; it’s a place where locals and visitors alike can come to- gether to celebrate life in a way that’s uniquely Maple & Ash,” says Lasky. For the uninitiated, Maple & Ash brings what they claim is a “fresh take on the traditional steakhouse formula.” The menu includes standout offerings like the on-brand “I Don’t Give a F*@k” tasting menu, which puts diners’ palates and credit cards in the chef’s hands. “And if you mention it’s your birthday when booking, they’ll even print “Happy F*@king Birthday” on your menu for your meal. Other signature dishes include a fire-roasted seafood tower finished with garlic butter and chili oil, and a “Wagyu Experience” featuring Kobe beef sourced directly from Japanese auctions. Pasta lovers can look forward to the ricotta agnolotti, dubbed “Pillows of Love” (seriously), while those with a sweet tooth can indulge in the “Sundae Service,” described as “a playful and extravagant take on a childhood favorite.” The drink program matches the food’s ambition. Wine Spectator has recognized Maple & Ash’s wine list as “one of the most outstanding in the world,” and the Miami lo- cation will boast a collection of 2,500 bottles. Cocktail enthusiasts can sample libations like the “IDGAF Old Fashioned” (Glenfiddich 21- year, pedro ximenez, maple reduction, amaro, chocolate truffle bitters, and 24-karat gold, of course) or a crowd-favorite espresso martini tower for the table. Longtime design partner Studio K created the space, which includes distinct areas like the Bar Lounge, Dining Room, Salon, and Atrium. The centerpiece is the “Upside Palm,” an artistic piece reimagining the palm tree with 10,464 crystal beads. Within the restaurant, there are intimate dining areas, including Bar Bocuse, a cozy space for champagne, caviar, and Jamon Iberico, and Petit Bocuse, where guests can interact with chefs in the kitchen. Unique to the Miami location, the restaurant will also introduce a private space called Studio at Ma- ple & Ash, meant to be an intimate, multi- functional space that combines a sophisticated lounge with speakeasy exclu- sivity and “a touch of mystery”—slated to open at a later date along with Eight Bar. For Grant, the opening represents a home- coming of sorts to South Florida. The chef moved to Miami in 2013 to open 1826 Restau- rant & Lounge on South Beach to much buzz after earning Michelin stars at Chicago’s Ria and being named one of Food & Wine’s Best New Chefs in 2012. Grant’s time in Miami also included a brief stint with 50 Eggs restaurant group in 2014- 2015, where he was hired as executive chef to oversee new concepts, including BTW (Burg- ers, Tacos, Whiskey) on Alton Road. He de- parted less than six months later. Maple & Ash. 699 NE First Ave., Miami; ma- pleandash.com. Opening on Thursday, March 13. OLEE FOWLER ▼ MIAMI BEACH MIAMI LANDS ANOTHER TEXAS SUSHI STAPLE After months of anticipation, Uchiko — the smokier, bolder counterpart of Uchi from James Beard Award-winning chef Tyson Cole — will open its doors on Monday, March 10, in Sunset Harbour. But this isn’t your typical sushi joint. It’s a high-energy, fire-kissed rein- vention of Japanese cuisine that combines the freshness you love with the heat and char of the grill. After a successful run in Texas, Uchiko is finally ready to set Miami ablaze with a menu that plays with fire — literally. “After Hai Hospitality’s successful Wynwood residence, it feels natural to expand our award-winning portfolio with Uchiko, just across Biscayne Bay to Sunset Harbour,” Cole says. “Guests will recognize Uchi favorites like the sake crudo and makimonos, but now they’ll be able to extend their orders with Photo by Haas and Haas Maple & Ash opens on Friday, March 13, at Miami Worldcenter.
