Danny Grant's wood-fired steakhouse — the Chicago-born brand he built with partner Jim Lasky in 2015, now in its fourth city after Scottsdale and Miami — landed in Boston's Seaport in April 2026 inside The Superette development on Seaport Boulevard. Grant earned two Michelin stars at Chicago's Ria in 2011 and 2012, and frames Maple & Ash as a wood-fired restaurant that happens to serve steak. The 12,000-square-foot second-floor room runs to black lacquered walls, candelabras and a cascading chandelier above the open-kitchen atrium, with a terrace over the courtyard. Expect hearth-roasted seafood towers, Butcher's Reserve dry-aged cuts, caviar service and the cheekily named chef's tasting. For a high-energy steakhouse built squarely for the occasion.