Maple & Ash
Gold Coast · Chicago, United States
FishRestaurants.com
You're on the Chicago seafood guide
Maple & Ash is published on FishRestaurants.com — the dedicated seafood restaurant directory for Chicago, United States. Diners discover you here alongside other seafood venues on our city and country hubs.
À propos de Maple & Ash
Maple & Ash brings seafood, fish cooking to Chicago, United States. Its menu centres on seafood, fish, balancing traditional recipes with everyday seafood favourites. Diners currently rate it 4.5 on Google based on 4299 Google reviews, helping you gauge consistency before you visit. Expect fine-dining pricing relative to other fish restaurants in the area. You will find it at 8 W Maple St, Chicago, IL 60610, USA, convenient for planning a visit around Chicago and nearby districts. Opening hours are listed on this page so you can confirm lunch and dinner service before heading over. You can call ahead on (312) 944-8888 to check availability or book a table. Check the gallery and location details below to see whether Maple & Ash fits your plans in Chicago. Chicago has an active seafood dining scene, and Maple & Ash adds to the range of fish-focused options available in United States.
Horaires
- Monday: 5:00 – 10:30 PM
- Tuesday: 5:00 – 10:30 PM
- Wednesday: 5:00 – 10:30 PM
- Thursday: 5:00 – 10:30 PM
- Friday: 4:30 – 11:00 PM
- Saturday: 4:30 – 11:00 PM
- Sunday: 10:30 AM – 2:00 PM, 5:00 – 10:30 PM
Détails
Carte et itinéraire
8 W Maple St, Chicago, IL 60610, USA
Autour de vous
Restaurants de fruits de mer à proximité à Chicago
Partagez votre vibe
Share your vibe
FAQ — Maple & Ash
Quelle est l’adresse de Maple & Ash ?+
8 W Maple St, Chicago, IL 60610, USA
Maple & Ash affiche-t-il des horaires ?+
Monday: 5:00 – 10:30 PM Tuesday: 5:00 – 10:30 PM Wednesday: 5:00 – 10:30 PM
Comment contacter Maple & Ash ?+
Téléphone : (312) 944-8888 Site : http://www.mapleandash.com/
For restaurant owners
Vous gérez ce restaurant ?
Demandez une correction (horaires, photos, infos) ou signalez une mise à jour.
