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1. #Maple and ash chicago how to
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We poured one glass of the Domaine de la Romanee-Conti 2010 Corton Grand Cru for $750 - a quarter of the price of the bottle.

#Maple and ash chicago plus

Right now we have about 700 bottles, plus the Coravin. How many wines are on the list and why don’t you post it on the website?īC: It changes so often things can go in and out in a day. It’s easier to pair with open fire and flame. Asparagus, when charred over the grill, there are so many wines that can complement it. You can do grilled shellfish with red, or steak with white. Your list gives equal space to more adventurous bottles as to classics–even suggesting “designer imposters” to old favorites-you’re obviously not bound by traditional steakhouse pairings.īC: You don’t have to follow rules here. It did take a while to get the service team to relax and understand what we wanted to do at the tables! But we’re able to have fun because we know how to run a big restaurant.īC: When the leaders of the team are laughing and the team is laughing, there’s magic. Is there a line you can cross for having too much fun?ĭG: If you’re not good at delivering on the other things like the food and wine service, then the fun is out the door. You clearly like to have fun with the food and wine. We’re always thinking of new fun things to do, like having Danny shave truffles into your mouth. is to have everyone feel like they’re celebrating. I’m able to relax knowing that someone cares the same if not more.Ĭhicago is a city full of steakhouses how do you stand apart?īelinda Chang: Our M.O. Do egos ever get in the way?ĭanny Grant: No! It’s nice to know I’ve got someone fighting for the service and front of house.

You both have pretty hefty awards and accolades like Michelin stars and James Beard awards. Q&A with Executive Chef Danny Grant and Beverage Director Belinda Chang