The Chicago-based steakhouse are bringing their wood-fired steaks to Beverly Hills.

Expect a ccontemporary take on the traditional American steakhouse - dishing up classic wood-fired dishes in an lavish dining room with a modern aesthetic. Two-Michelin-star Chef Danny Grant oversees the menu, which centers around items grilled on a wood-burning hearth and dry-aged steakhouse classics, such as a 40oz porterhouse and a 28-day dry-aged strip - served with a choice of toppings such as truffle butter, blue paradise cheese or even roasted bone marrow. Seafood lovers will find plenty to mull over too, like a tangle of octopus and squid, prepared in the wood-fueled oven and served with dill yogurt, arugula and roasted potatoes. Then, a fire-roasted seafood tower is brought tableside, featuring lobster tail, scallops, Manila clams and king crab, all bathed in garlic butter, chili oil and served with house-made pasta.

At Maple & Ash’s original Chicago location, the restaurant’s wine list has been named “one of the most outstanding in the world” by Wine Spectator. The LA outpost is housed in the MGM building at 235 N. Beverly Drive. 

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