Fire drives the menu at Maple & Ash Scottsdale. The restaurant is named for the maple and ash hardwoods that fuel its signature 14-foot wood-burning grill, giving everything from seafood to steak its unmistakable edge.
Executive Chef Cody Finch’s love of food began at family gatherings. While his siblings and cousins played outside, Cody stayed in the kitchen watching his grandparents cook.
His formal training began at Weber Basin in Utah and continued through Job Corps in San Francisco. An early mentor, Chef Jack Jones, taught him that success in the culinary world takes “10 percent talent and 90 percent hustle.”
Cody went on to work in Michigan and San Francisco before returning to his hometown of Phoenix. He then joined Fox Restaurant Concepts, starting at The Henry before moving to Olive & Ivy.
His cooking is influenced by Asian and Latin flavors, but his philosophy is simple: “Play with your food, have fun, and try not to overthink it.”
Here are his seven Maple & Ash musts.
1. Lobster Dumplings
Tender lobster is tucked inside delicate, pillowy dough and finished with an emulsion of lobster stock and butter enhanced with Oloroso sherry. Rich, balanced and absolutely craveable.
2. Wagyu Beef Carpaccio
Paper-thin Wagyu is topped with Alaskan king crab, truffle and Osetra caviar, then served with toasted milk bread. Buttery beef, sweet crab, earthy truffle and salty caviar make this luxury on a plate.
3. Fire-Roasted Seafood Tower with the “Pasta Back”
Maine lobster, Alaskan king crab legs, Gulf shrimp, clams, seared scallops and oysters arrive sizzling in cast iron with garlic butter, chili oil and herbs.
Then comes the insider move. Order the “pasta back,” and fresh house-made pasta is tossed into the sauce and seafood juices left in the pan. Do not skip it.
4. 45-Day Dry-Aged Tomahawk Steak
This 32-ounce Tomahawk is aged for 45 days, cooked over live wood fire and served thinly sliced with the bone. The result is tender, robust and deeply flavorful. It is the star of the steak menu for good reason.
5. Slow-Roasted Seabass
Slow-roasting keeps this seabass steak tender and moist. It is served with spinach pistou, morel and cauliflower mushrooms, then finished with a warm pour of truffle dashi broth.
6. Pillows of Love
These hand-folded agnolotti are filled with creamy ricotta, bathed in brown butter and topped with winter truffle. Light, delicate and indulgent, they earn their name.
7. Sundae Tower
Dessert arrives with tiers of house-made hot fudge, toffee, bourbon-soaked cherries, fresh raspberries, sprinkles, salted nuts and more. Build your own over-the-top sundae and end dinner with a little drama.
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