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One of America’s Most Successful Steakhouses Moves Into Beverly Hills

The upscale Maple & Ash out of Chicago joins a crowded steakhouse field

A dim bar with off-red seating shown at night, in action.
Maple & Ash
Maple & Ash

Chicago steakhouse staple Maple & Ash is coming to Beverly Hills soon, adding more wow factor to what may be the busiest neighborhood in Los Angeles right now.

For those unfamiliar, Maple & Ash is a Gold Coast powerhouse in the greater Chicago area. The upscale restaurant, which opened half a decade ago, has quickly become one of the highest-grossing independent restaurants in the entire country and is now seeking to expand its footprint across the country. The restaurant already has a second location in Scottsdale, Arizona, and a third is planned for Dallas, Texas as well. But first, Beverly Hills.

Reps for the restaurant have confirmed that Maple & Ash will open at the MGM building at 235 N. Beverly Drive, though there is no timetable yet for its arrival; What Now LA was first to report the address. As for the menu once Maple & Ash comes to life, expect lots of steakhouse basics from the filet mignon to the bone-in ribeye, with a la carte seafood (from Alaskan king crab to Maine lobster), sides, and salads to boot.

Maple & Ash is part of the larger What If Syndicate, a restaurant group run by Michelin-starred chef Danny Grant and several partners. The group has restaurants across Chicago and now — much like the Boka Group that has given Los Angeles its own Girl & the Goat — is heading toward the West Coast. The What If Syndicate is also behind the upcoming Italian restaurant Etta, which opens next month in Culver City.

As for Beverly Hills, the standalone Los Angeles County city is absolutely on fire right now with new and upcoming openings. Not only is there Matu, a similarly steak-focused arrival that leans into New Zealand wagyu, there’s also red meat from Salt Bae and Spago’s big new outdoor dining area. Upcoming openings include the celebrity-studded Spanish arrival Tatel, plus an unnamed project from none other than legendary chef Daniel Boulud.

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