Looks can be deceiving, and so can people’s recommendations. I was repeatedly told that I had to try the newly opened Maple & Ash, the flashy steakhouse chain by Chef Danny Grant, with existing locations in Scottsdale, Boston, and Chicago. The Miami outpost sits at 669 NE 1st Avenue, in Miami Worldcenter.
Steakhouses have exploded across Miami over the last couple of years, and if I’m being honest, most of them do not move the needle for me unless we are talking about Daniel’s or Sunny’s. Still, I went in with an open mind and an open wallet.
Maple & Ash is undeniably grand. You ascend to the second floor into a sprawling 22,000 square foot space that feels designed to impress at every turn. The ambiance is over the top. There is a leather wrapped bar at the entrance, dim lighting, plush booths, high ceilings, dramatic drapery, candelabras, flickering candles, and walls adorned with black and white photography. Textured grass wallpaper appears throughout, and oddly enough, deflating New Year’s balloons were still clinging to the ceiling two days after the holiday. It is flashy, extravagant, and very much a scene if that is your thing.
We were seated in the farthest room, beneath a crystal palm chandelier and facing a massive exhibition kitchen. Unfortunately, the details began to unravel quickly. Our tablecloth had a visible burn stain, and I was genuinely surprised it was even in circulation. A small welcome cocktail of vodka and pineapple served in a coupe was a nice touch, as was a complimentary but rather limp crudité.
Service, however, was a major disappointment. When our cocktails arrived, the server placed them haphazardly on the table without asking who ordered what. When we politely suggested she should identify the drinks, we were met with an eye roll. Maple & Ash famously offers a two hundred and fifty dollar tasting menu called I Don’t Give a F*@k, and unfortunately that attitude seemed to extend beyond the branding and into the service culture.
When appetizers and mains arrived, once again there was no attempt to identify who ordered what, and no apparent concern. The only person who showed any accountability was the manager after we complained, though even that interaction felt unprofessional, as he used profanity when referring to his staff.
The menu is extensive and segmented into seven categories. Salads and starters, raw and chilled items, caviar, a fire roasted seafood tower, wood fired steaks and chops, entrées, and sides. There is a clear attempt to signal luxury at every turn, but the execution fell short. The steaks were chewy and improperly cooked, not the medium rare requested. The pillows of love pasta had an odd sour note. The salad was overdressed and aggressively vinegary. Even the hand cut fries looked and tasted suspiciously like frozen ones.
The wine program is vast and expensive, boasting a two thousand five hundred bottle list with plenty of top tier selections, alongside both signature and classic cocktails. Dessert leaned heavily into theatrics rather than flavor. Our ice cream sundae arrived with a tiered assortment of toppings including chocolate sauce, nuts, sprinkles, and rock hard gummy candies. It looked impressive but delivered little pleasure.
If your priority is atmosphere, spectacle, and being part of the scene, and you do not mind spending generously for the experience, this may be your place. If you care about precise cooking, thoughtful execution, and polished, professional service, Miami offers far better options.
For me, with so many truly excellent restaurants in this city, there will not be a return visit. And frankly, I do not give a f*@k.
Happy dining,
Shanea
02/23/2026
