The house-made ricotta agnolotti from Maple & Ash in Chicago is so delectable, that I considered ordering a second plate, while I was still chewing my second bite. While this is pretty common wishful thinking on my part, this is extra amazing because this happened at a steakhouse. Maple & Ash is one of the hottest steak places in Chicago, and for me to go ga-ga over their pasta (instead of the ribeye) is testament to this incredible dish.

Homemade al dente agnolotti (little stuffed envelope-shaped pasta) is filled with ricotta and dressed with winter truffle conserve. There were trumpet mushrooms, chives, black pepper, chili pepper, maybe a squeeze of lemon" All simple ingredients but the combination was perfect. The dish managed to achieve the right balance between delicate and rustic, and I can easily taste why this would be one of their most popular items on the menu. I was only in Chicago for 24 hours this week, but if I were there longer, I would go back to Maple & Ash immediately and order this again. I’m also very curious about their “I Don’t Give a F*@k” tasting menu.
Maple & Ash | 8 West Maple Street, Chicago IL 60610

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