Chef Danny Grant has reintroduced Eight Bar, the casual bar and restaurant located on the ground floor of Maple & Ash. Eight Bar features a refreshed look, new menu items, late night offerings and happy hour specials — officially debuting on Thursday, August 8th. The restaurant features a menu of raw and chilled seafood and sushi, along with steakhouse options, plus cocktails by the restaurant’s bar team and wine selections from the wine team.
“Maple & Ash has earned the reputation of being the city’s go-to for celebratory moments, where you dress up and enjoy an unforgettable meal. Eight Bar is for our guests who are looking for a more relaxed experience that’s fun, playful and a little rebellious, but still luxurious. For me, it’s where you enjoy the perfect bite – fresh sushi, a burger and a crisp glass of white burgundy,” says Chef Grant. “Think of the type of place where shirts are slightly untucked and neighbors can swing by on a whim for a mid-day meeting, a champagne-filled lunch with friends, or as a final stop before heading home in the early morning. At Eight Bar, chances are you’ll run into someone you know or leave knowing someone new,” continued Chef Grant.
Eight Bar offers three separate dining areas – from an indoor bar to an outdoor patio and covered pergola. The varying backdrops – dotted with photographs, hanging light fixtures, and flickering candles – offers a menu by the team’s chefs, bartenders and sommeliers.
Eight Bar’s all-day menu features over a dozen sushi bites like Toro Nigiri with Perigord black truffle and kaluga caviar and the King Crab Roll with truffle and drawn butter courtesy of Chef Hari Chan of Japanese sister restaurant Kessaku in Dallas. To complement these raw bar selections, Chef Grant, alongside Corporate Executive Chef Austin Adler, translates dishes from Maple & Ash proper into modern steakhouse plates like bone-in ribeye, Crab Louie Salad, Turbot à la Meunière, and Steak Frites au Poivre, harkening back to the restaurant’s roots.
National Wine Director Amy Mundwiler has curated a lineup of bottles and by-the-glass offerings from the brand’s list of over 2,400 labels. The cocktail menu at Eight Bar offers an array of concoctions and presentations, crafted by the beverage team led by Bar Director Mario Flores and Head Bartender Juanjo Pulgarin. Pours like sake and new cocktails like The Devil Wears Prada (dos hombres, pamplemousse, pomegranate dream, citrus water, strawberry foam). In addition four new zero-proof cocktails will be introduced to the menu.
Chef Danny Grant has reintroduced Eight Bar, the casual bar and restaurant located on the ground floor of Maple & Ash. Eight Bar features a refreshed look, new menu items, late night offerings and happy hour specials — officially debuting on Thursday, August 8th. The restaurant features a menu of raw and chilled seafood and sushi, along with steakhouse options, plus cocktails by the restaurant’s bar team and wine selections from the wine team.
“Maple & Ash has earned the reputation of being the city’s go-to for celebratory moments, where you dress up and enjoy an unforgettable meal. Eight Bar is for our guests who are looking for a more relaxed experience that’s fun, playful and a little rebellious, but still luxurious. For me, it’s where you enjoy the perfect bite – fresh sushi, a burger and a crisp glass of white burgundy,” says Chef Grant. “Think of the type of place where shirts are slightly untucked and neighbors can swing by on a whim for a mid-day meeting, a champagne-filled lunch with friends, or as a final stop before heading home in the early morning. At Eight Bar, chances are you’ll run into someone you know or leave knowing someone new,” continued Chef Grant.
Eight Bar offers three separate dining areas – from an indoor bar to an outdoor patio and covered pergola. The varying backdrops – dotted with photographs, hanging light fixtures, and flickering candles – offers a menu by the team’s chefs, bartenders and sommeliers.
Eight Bar’s all-day menu features over a dozen sushi bites like Toro Nigiri with Perigord black truffle and kaluga caviar and the King Crab Roll with truffle and drawn butter courtesy of Chef Hari Chan of Japanese sister restaurant Kessaku in Dallas. To complement these raw bar selections, Chef Grant, alongside Corporate Executive Chef Austin Adler, translates dishes from Maple & Ash proper into modern steakhouse plates like bone-in ribeye, Crab Louie Salad, Turbot à la Meunière, and Steak Frites au Poivre, harkening back to the restaurant’s roots.
National Wine Director Amy Mundwiler has curated a lineup of bottles and by-the-glass offerings from the brand’s list of over 2,400 labels. The cocktail menu at Eight Bar offers an array of concoctions and presentations, crafted by the beverage team led by Bar Director Mario Flores and Head Bartender Juanjo Pulgarin. Pours like sake and new cocktails like The Devil Wears Prada (dos hombres, pamplemousse, pomegranate dream, citrus water, strawberry foam). In addition four new zero-proof cocktails will be introduced to the menu.
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