The remnant flavor from the oven is a deliciously subtle smokiness created by the natural wood charcoals, evident from my first bite. Up next, an enormous seafood tower, rightfully coined, “The Baller,” was placed in the center of our table, flanked by two additional, slightly smaller seafood towers called, “Semi-Pro.” According to the masterminds behind the cuisine at Maple & Ash, the secret to creating the perfect seafood tower and preparing steak is in the Josper natural wood charcoal fired oven. The chocolate filling was dry, hard, and left chunks of chocolate in my mouth, but not in the good, “I’m saving it for later,” kind of way. The croissant itself was not soft and crumbled. Typically, I am a sucker for chocolate croissants, but this particular one was lackluster. Soon after drinks were poured, a complimentary assortment of breakfast pastries were placed on the table. Both drinks were quite tasty and it was fun mixing your own drink to ensure the bubbly to juice ratio fit your fancy. I elected to whip up a bubbly heavy Bellini decorated with a single raspberry. Gail jumped at the chance to be the master of her own creation and mixed both juices, prosecco, a splash of St-Germain, and topped her concoction off with a basil leaf. The prosecco didn’t hurt his case but his jovial manner, attention to detail, and desire to create a relaxed, and carefree atmosphere translated to a brunch experience with unmatched service.Īn order of Breakfast Bubbles comes with bottomless prosecco, accompanied by peach purée, fresh-squeezed orange juice, a bottle of St-Germain, and fresh berries and basil. Our waiter, David, approached the table, prosecco and copper ice bucket in hand for morning libations, or what the Maple & Ash menu reads, “Breakfast Bubbles.” I adored David from that moment on. The high windows strategically allow for the perfect amount of sunlight to shine through and cascade down the purple velvet and grey chiffon curtains surrounding the room. The table was set in the chic, yet inviting, central dining room. Arriving at our table, Gail and I happily introduced ourselves to our brunch-mates for the day and settled in. Music is typically the first thing I notice as I enter a room, and resident Sunday morning DJ, DJ Bridget, managed spinning the perfect songs for guests looking to brunch in hopes of recovering from the night before, as well as for guests seeking a lively and social brunch, which we certainly were.įrom the lounge we were ushered past a couch that had Alice in Wonderland-inspired upholstery on the way to our table. We passed through Eight Bar and Patio to an elevator that lifted us into the lounge area of Maple & Ash. I easily convinced my friend, and food connoisseur, Gail, to come with. C’est la vie! It simply means you will see me in the near future relaxing, and sipping wine, clad in my summer whites on the Maple & Ash patio pretending I am vacationing in the South of France.īack to brunch. However, in reality, brunching upstairs at Maple & Ash was worth my fleeting moment of conflict, not because the sun ended up beating down at a barely tolerable 90 degrees, but because the food I was about to consume could not be topped by a patio dining experience. Patio drinking is a facet of life in which I thrive. Since I knew we were brunching upstairs in the dining room, and not the Maple & Ash downstairs bar, Eight Bar and Patio, I grew extremely conflicted that I would not be brunching outside.
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