A Quickie With Maple & Ash and Eight Bar's Danny Grant
Meet the man making food more than a meal, but an experience
Raised in New York, Danny Grant has conquered Chicago, Scottsdale, and Santa Barbara at just age 43. And just last year - the force behind Maple & Ash (amongst others) decided to bring his culinary magic to the Magic City. After the rapid success of his first venture in Miami, this week he will open Eight Bar which is located on the first floor of Maple & Ash at Miami Worldcenter. Want to know what to expect? Think a hotspot with a vibrant indoor-outdoor setting. And, in proper DG style - signature hospitality, which is warm, attentive, and centered on making every guest feel at home.
Designed and reimagined with Miami in mind, it’s about to become your favorite neighborhood gathering place. A stylish setting that blends polished with playful charm, from lush greenery to leopard wallpaper adorning the back bar, the design is more playful than stuffy and warm and delicious just like the food. And, hello - the drinks.
Under the helm of this Michelin man (yep, he was the youngest in the USA to helm the kitchen of a restaurant that earned two stars), the menu is crafted around dishes like the Crispy Fried Whole Red Snapper, served sizzling with Szechuan-spiced sauce and bouquet garnish. Or why not opt for celebrated Plateau Del Marisan - an abundant centerpiece for sharing, featuring lobster, prawns, scallops, oysters, and fettuccine in a Calabrian chili sugo.
But, one thing for sure is that regardless of your choice, you can’t go wrong. Before the grand-opening, we decided to reveal the wizard behind the curtain. Meet Miami’s latest part-time resident who thought our questions were as brilliant as his skills within the kitchen.
Name: Danny Grant
Nickname: Dan the man
Owner & Partner at: Monarch, Kessaku, and Eight Bar….and Maple & Ash which we opened six months ago. Eight Bar is located on the ground floor! We have restaurants in Scottsdale, Santa Barbara and Dallas. So, although I am forty-three which is relatively young - it feels as though I have been in the industry for a lifetime.
Why Miami? We opened M&A ten years back. And truth be told - we were the first to redefine steakhouses and had amazing success. It became a celebratory restaurant for locals and tourists, hence the evolution from hospitality to food to service…. and four years back was when the process began.
Childhood leftover memory: Ooohhh…. (he moans).... My mom was a giant home cook and I remember much of her food being a re-creation of Thanksgiving. So my memories with her were that of her simple chicken roast. And we further experienced the evolution of that chicken and her fun play on chicken and green bean casserole throughout the week. It’s actually so nostalgic!
What is your favorite restaurant to take leftovers home from: That’s funny because my girlfriend Christina has taught me the art of it. I used to have the mentality of ‘no more’ in my fridge. But now, it’s turned into the art of creating a masterpiece the following day. So to answer your question, steakhouses work best for leftovers. Steak can give you a completely new dish, and any cut works. Whether it’s a bone-in filet, Chatel farms NY Strip (they are all Wagyu), it’s rich but right. So when I get my hands on that non-buttery slice of heaven, you are guaranteed that steak tacos come to life afterward. Also, Macchialina is amazing all-day, every day!
My last meal would be: Oh my god… that’s also an amazing question! I used to be so much more bougie. But now, it would be enjoying a giant pizza to myself, all alone. Just like in ‘Home Alone,’ with extra-bubbly McDonalds - I want that bubbly ass soda to go down and then you can put me down!
What music is playing in your kitchen: Music magnifies the experience and naturally it is based on my mood. On Sundays, it’s likely I will be jamming out to some Dean Martin. And don’t judge me - but, Taylor Swift (sorry - I can’t control it)! Or, you may catch me listening to ‘Talking Heads Radio’ on Spotify.
What do you wear at home in the kitchen: Typically black top and pants, but cozy is my jam. Think a bathrobe or relaxing clothes - because cooking at home removes the pressure.
Favorite thing about the Miami restaurant scene: That it’s never ending. It’s a blessing and a curse because there are 700 amazing restaurants, so sometimes I feel it is comparable to picking toothpaste in an aisle at CVS.
What is your least favorite thing about the Miami Restaurant scene: Traffic. The fucking bridges kill me! Everyone is always late because of a bridge. But it’s not an excuse, it’s the truth.
After work, I drink alcoholic/non alcoholic?: It depends on the kind of night but a white Burgundy or a beautiful red is ideal to come down. But, if it has been more of a wild day, a shot of Fortaleza Reposada will most certainly be my go-to.
What would people be most surprised to know about you: I love Taco Bell.
You go-to spots in Miami: Macchialina and ZZ Chateau are my favorite.
Kitchen tool you swear by: The microplane, it’s a zester. You can add flavor in a very elegant, balanced way.
Most over-rated culinary trend: The first thing that comes to mind are the combination of martinis, french fries and a caesar that’s become referred to as the adult happy meal.
Thoughts on MSG: Um, I don’t use it. I am not scared of it but we don’t use it.
Favorite thing to cook at home: Roasted chicken, its satisfying easy comfort. You can prepare it 100 diff ways; sometimes in a wood fired grill oe beer-can style on a grill, so it’s smoky but the beer styles it from the inside.
If you weren’t a chef what would you be doing: Racecar driver in a F1
What advice would you give aspiring chefs: Put your head down, work hard and don’t get caught up into the flash. Those who succeed are those who learn their craft and perfect it in the industry.
What’s your #1 guest order pet peeve: When people order steak or a fish with a side of XYZ without trying it.
Favorite city to visit for food: Paris.
@eightbarmiami // Eight Bar Miami, 699 NE 1st Ave, Miami, FL 33132