Maple & Ash is a steakhouse that does things a little differently. They like to have a good time and like you to have a good time, too. They are talking about baller seafood platters (no, literally – that’s what it’s called), and “I Don’t Give a F*@k” tasting menu that kicks off with caviar bumps and Champagne shots, and a cellar loaded with 10,000 bottles of wine. As Phil Vettel, the critic for The Chicago Tribune, put it: “This is a restaurant that doesn’t so much turn its back on steakhouse conventions as it celebrates them, although certainly with a wink and nudge.” Maple & Ash is looking for opportunities in Washington DC and Toronto at 9,000-18,000 sf.​