Pericles from Chef Danny Grant at Maple and Ash
Chef Danny Grant
Maple & Ash

Pericles from Chef Danny GrantPericles : The Cuisine
Drawing inspiration from Pericles, Chef Danny Grant presents wood-fired Wagyu beef with king crab, buttered potatoes and black truffle jus—a decadent and seductive dish fit for Shakespeare’s most epic adventure.

Chef Danny GrantChef Danny Grant
2012 Food & Wine Best New Chef Danny Grant is known for his highly refined yet approachable cuisine. Chef Grant’s classic French training and forward-thinking vision work in concert to consistently turn out elegant dishes with sharply focused flavors. Chef Grant was the youngest US Chef to earn two Michelin stars in both 2011 and 2012 at his Chicago restaurant RIA. While there, he also earned perfect four-star reviews from the Chicago Tribune and Chicago Magazine. A Long Island native, Chef Grant began cooking in Arizona and later moved to Chicago where he began cooking for 2003 Food & Wine Best New Chef Bruce Sherman at North Pond. After four years as a sous chef at North Pond, Chef Grant oversaw every station at NoMI, cooked abroad in Paris and attended The French Pastry School to round out his skills. Since leaving the Elysian, Chef Grant has focused his energies on opening restaurants and consulting on operations. In Miami, he launched 1826 Restaurant and Lounge and the casual bar Burger Taco Whiskey. He also helped the successful LDV Hospitality move their operations to Chicago and open Dolce Italian. He joined Maple & Ash Management in June of 2015.

About Maple & Ash
Maple & Ash is a wood-fired restaurant celebrating the best of the classic steakhouse, reinvented and delivered by a seasoned chef and world-class hospitality team. Located in the heart of Chicago’s Gold Coast, the restaurant features a 12-foot wood-burning hearth that plays an integral role in the classic yet eclectic menu. Along with the famed chef Danny Grant, award-winning sommelier Belinda Chang oversees a thoughtful wine program and innovative, yet, classically focused cocktail menu. The restaurant, designed by Karen Herold of Studio K, spans two floors and more than 13,000 square feet inspired by the anatomy of fire and exudes rich jewel tones and natural woods.