Steaks, chicken and seasonal vegetables from our open-fire grill, with scratch-made sides and produce sourced locally where we can get it.
Dine in with us, or order ahead and take the grill home. Full bar · family-friendly · walk-ins always welcome.
Reclaimed oak, low amber light, and the sound of the grill from the open kitchen. It's a room built for long dinners with people you like — not a special-occasion-only restaurant. Casual dining, kids genuinely welcome, and a full bar pouring bourbon, local drafts and a short list of honest wine.
The open-fire grill sits at the center of our kitchen, and nearly everything on the menu passes over it — dry-aged ribeye, wood-fired chicken, trout, even the peaches in summer. Hardwood coals do the seasoning work that a heavy sauce usually covers up. Everything alongside it is made here: cornbread from the skillet, gratin layered by hand, dressings whisked to order. We buy produce from growers close to home whenever the season cooperates.
See the Full Menu →Dry-aged cuts finished over hardwood coals, rested and sliced, served with maple–black pepper butter.
A single-serving half bird, brined overnight and hung close to the fire until the skin blisters and crackles.
Whatever the local growers bring us that week, charred hard in cast iron and dressed with herb salsa verde.
Skillet cornbread, hand-layered potato gratin, and desserts made in-house every afternoon.
Every missed call gets an instant text back, day or night, in English or Spanish, so a Friday-night rush never costs us a reservation. This is the same AI agent running behind the scenes at Maple & Char — try it yourself below.
Book a table for tonight, or put in a takeout order and be eating in half an hour.