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1) Maple & Ash is bringing its "unapologetically decadent steakhouse experience" to Boston. On April 30, Maple & Ash will open within The Superette in the Seaport neighborhood bringing a restaurant-nightlife experience where every taste is indulgent and the dining experience carries effortlessly into the night.
Established in 2015 in Chicago by the Maple Hospitality Group and Chef Danny Grant, Maple & Ash "redefines luxury dining with an irreverent and celebratory atmosphere." With locations in Chicago, Scottsdale and Miami, Boston is Maple & Ash’s first foray into the Northeast which will be followed by a fifth location planned for New York City. Known for its "I Don't Give a F*@K" tasting menu – an audacious and shareable dining experience that reflects the brand’s confidence and personality – Maple & Ash combines refined culinary technique with an energetic dining atmosphere, an expansive wine and spirits program, and a sense of theatricality that defines the guest experience.
The brand’s “Tower Hour” features its seafood towers – with manila clams, scallops, black tiger prawns and Alaskan king crab, roasted in the hearth and finished with garlic butter and chili oil – paraded through its lounge in a modern interpretation of a “Happy Hour.”
On the core menu is a collection of “raw & chill” sea treasures, caviar service, seafood, chops – including an exclusive list of “Butcher’s Reserve” cuts – and accompaniments that will be enhanced with items created specifically for its Seaport location. Highlights from the menu include starters like the Fork & Knife Caesar with crisp Romaine, Parmesan Reggiano, soft egg, and sesame seed croutons; Golden Beet & Burrata with jicama, watermelon radish, fennel seed, orange, pistachio and watercress; Wagyu Beef Carpaccio with king crab, truffle, Kaluga caviar and warm brown butter brioche; a Wagyu Skewer with black fig, lime and coriander; and a Caviar Roll with Maine lobster, a buttered bun and Kaluga caviar.
For the land and sea, opt for the 22-ounce, 28-Day Dry-Aged Bone-In Ribeye; The Eisenhower, a 40-ounce, 45-day dry-aged porterhouse baked-in-the-coals from its “Butcher’s Reserve” lineup; Whole Roasted Acadian Redfish with Roman beans, flowering kale and Meyer lemon gremolata; and Black Seabass with green tea, heirloom carrot, coriander, citrus and herbs. Other dishes include the Ricotta Agnolotti, the brand’s signature “pillows of love,” with winter truffle, and the Yukon Gold Potatoes Au Gratin with bubbling Manchego, Gruyère and Parmesan Reggiano cheeses.
Beginning April 30, Maple & Ash will be open Tuesday through Saturday from 4-10pm, with “Tower Hour” available 4-5pm. 4p.m. to 5p.m.
2) Darling, a Chinese-inspired cocktail bar in Cambridge, is located in the iconic space formerly occupied by Mary Chung’s—the beloved Chinese restaurant that served Sichuan dishes for 40 years—Darling honors its storied roots while bringing a fresh, vibrant energy to the neighborhood. "Here, guests can enjoy an intimate bar experience with daily rotating, hyper-seasonal cocktails with Chinese-inspired ingredients and a reimagined dim sum menu inspired by many dishes co-owner Zimu Chen enjoyed while growing up."
A Nanjing, China native, Zimu Chen moved to Boston in 2010 and built his career at some of Boston’s top restaurants including Eastern Standard and Mariel. After crossing paths in the industry and working together at Coquette, Zimu partnered with co-owner and Beverage Director Brian Callahan (formerly of Tiger Mama, Orfano and Row 34) to bring a new bar concept to Cambridge, with Executive Chef Mark O’Leary (formerly of Shojo, O Ya, and JM Curley) leading the food menu.
Cocktail highlights include:
Common Trope - A refreshing cocktail with floral notes, featuring milk-washed vodka steeped with jasmine tea, acidified lychee, black rice sake, and cucumber
HK French Toast - A creamy, nutty, flip-style cocktail inspired by Hong Kong-style french toast, featuring PF 1840 Cognac and a compound condensed milk made with coconut milk, peanut butter, toasted brioche, egg yolk and shio koji
Hope I Packed a Parachute - A clarified milk punch inspired by matcha red bean mochi with shochu, ceremonial-grade matcha, red bean, house-made coconut amazake, and creme de cacao, topped with a slightly sweet taro foam
Guinness? - A striking black carbonated cocktail with toasted malt notes, made with Toki Japanese Whisky infused with black sesame, clarified mango, and toasted jasmine rice syrup, topped with hojicha foam, providing a visual and flavorful nod to a pint of Guinness
Food menu highlights include:
Suan La Chow Show - A dish paying homage to the former Mary Chung’s space, featuring Sichuan pork wontons in hot & sour sauce, house chile crisp, shallot and vinegar soy, made from roasted pork & chicken bone
Filet O Fish Bao - An inventive twist on the American classic featuring salt cod inside a fluffy housemade bao bun with American cheese, pickled mustard and tartar sauce, inspired by Zimu’s love of McDonald’s
Red Braised Pork Ribs - Sticky, aromatic glazed pork ribs braised in Dr. Pepper with crispy taro and sesame seeds
Bang Bang Gai - Crispy double-fried chicken thighs with gochujang, lime, and cilantro
Beginning April 30, Maple & Ash will be open Tuesday through Saturday from 4-10pm, with “Tower Hour” available 4-5pm. 4p.m. to 5p.m.
2) Darling, a Chinese-inspired cocktail bar in Cambridge, is located in the iconic space formerly occupied by Mary Chung’s—the beloved Chinese restaurant that served Sichuan dishes for 40 years—Darling honors its storied roots while bringing a fresh, vibrant energy to the neighborhood. "Here, guests can enjoy an intimate bar experience with daily rotating, hyper-seasonal cocktails with Chinese-inspired ingredients and a reimagined dim sum menu inspired by many dishes co-owner Zimu Chen enjoyed while growing up."
A Nanjing, China native, Zimu Chen moved to Boston in 2010 and built his career at some of Boston’s top restaurants including Eastern Standard and Mariel. After crossing paths in the industry and working together at Coquette, Zimu partnered with co-owner and Beverage Director Brian Callahan (formerly of Tiger Mama, Orfano and Row 34) to bring a new bar concept to Cambridge, with Executive Chef Mark O’Leary (formerly of Shojo, O Ya, and JM Curley) leading the food menu.
Cocktail highlights include:
Common Trope - A refreshing cocktail with floral notes, featuring milk-washed vodka steeped with jasmine tea, acidified lychee, black rice sake, and cucumber
HK French Toast - A creamy, nutty, flip-style cocktail inspired by Hong Kong-style french toast, featuring PF 1840 Cognac and a compound condensed milk made with coconut milk, peanut butter, toasted brioche, egg yolk and shio koji
Hope I Packed a Parachute - A clarified milk punch inspired by matcha red bean mochi with shochu, ceremonial-grade matcha, red bean, house-made coconut amazake, and creme de cacao, topped with a slightly sweet taro foam
Guinness? - A striking black carbonated cocktail with toasted malt notes, made with Toki Japanese Whisky infused with black sesame, clarified mango, and toasted jasmine rice syrup, topped with hojicha foam, providing a visual and flavorful nod to a pint of Guinness
Food menu highlights include:
Suan La Chow Show - A dish paying homage to the former Mary Chung’s space, featuring Sichuan pork wontons in hot & sour sauce, house chile crisp, shallot and vinegar soy, made from roasted pork & chicken bone
Filet O Fish Bao - An inventive twist on the American classic featuring salt cod inside a fluffy housemade bao bun with American cheese, pickled mustard and tartar sauce, inspired by Zimu’s love of McDonald’s
Red Braised Pork Ribs - Sticky, aromatic glazed pork ribs braised in Dr. Pepper with crispy taro and sesame seeds
Bang Bang Gai - Crispy double-fried chicken thighs with gochujang, lime, and cilantro
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