March 31--Gold Coast steakhouse Maple Ash has landed veteran Chicago bartender Adam Seger as what he calls "spiritual adviser." Seger, who made his name at Nacional 27, joins Michelin two-star executive chef Danny Grant, James Beard award-winning sommelier Belinda Chang, and new pastry chef Aya Fukai, who last left Sixteen restaurant at Trump Tower.
"We're getting the band back together," said Seger from Maple Ash, where's he's working on bartender team training for patio season. Seger last worked with Chang at Osteria via Stato, but their history started when she was at Charlie Trotter's and he at Tru.
Seger's Facebook feed is an international travelogue, as he consults for clients around the world, which he will continue to do. Seger also has developed and released a number of spirits and mixers in recent years, including Hum Botanical Spirit, a liqueur, and Balsam Amaro Americano, the latter with Rare Tea Cellar's Rodrick Markus.
"Maple Ash is really special," said Seger. "It's a place for me to call home.
"Our focus right now is getting ready for patio season," he added, "We have a great cocktail program that Cristiana DeLucca put in place, so we have a solid foundation."
DeLucca, the opening mixologist at Maple Ash has moved on and will announce new plans soon.
Said Seger, "I'm working on punch, which is very social. It's like sharing a bottle of wine rather than an individual cocktail. Plus really amazing ice in boozy snow cones, and frozen drinks with fresh seasonal ingredients."
And when can we get our first taste of summer?
"As soon as the patio opens," said Seger, "On the first pleasant day."
