Latest news with #DannyGrant
09-07-2025
- Entertainment
Chef Danny Grant shares steak recipe
As part of our Summer's Best Bites series, chef and Maple & Ash partner Danny Grant shows us how to cook the perfect steak. July 9, 2025
09-07-2025
- General
Michelin-starred chef shares 2 steak recipes for summer
Chef Danny Grant joined "Good Morning America" on Wednesday to demonstrate two steak recipes that would make a perfect summertime meal. The chef and restaurant partner of Maple Hospitality Group has created menus at an array of acclaimed eateries in Chicago, Scottsdale, Dallas, Miami and Santa Barbara. Below, check out his recipes for New York strip steak and filet mignon. New York Strip Steak with Chimichurri and Summer Tomatoes Ingredients 12-ounce New York strip steak 3/4 tablespoon kosher salt 1/2 tablespoon ground coarse black pepper 2 1/4 tablespoon Maple & Ash Beefed Up Butter 1/4 tablespoon Maldon salt Marinated cherry tomatoes (recipe below) 2 tablespoons chimichurri (recipe below) Marinated Tomatoes 12-16 cherry tomatoes 1 teaspoon chopped garlic 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil Salt and pepper to taste Chimichurri 1 1/4 cups mint 2 cups each parsley, cilantro 1 cup lemon juice 1 tablespoon red chili flakes 2 cups extra-virgin olive oil 2 tablespoons salt 1 teaspoon pepper 3 1/2 tablespoons garlic 3 1/2 tablespoons garlic confit Directions For the chimichurri: Roughly chop the herbs (mint, parsley, cilantro) and combine them in a bowl. Add the lemon juice, chili flakes, extra-virgin olive oil, salt, pepper, garlic and confit garlic to the herbs. Season to taste with more salt and pepper if needed. For the marinated tomatoes: Slice the tomatoes and mix all the ingredients together. Let it sit for 15 minutes to marinate. Prepare the steak: Allow it to temper for 30 minutes at room temperature. Liberally season the steak with kosher salt and ground black pepper. Heat a cast-iron pan until very hot. Sear the steak for 4-5 minutes per side, or until your desired level of doneness is reached. Remove the steak from the heat and let it rest for 4-5 minutes to retain its juices. Brush the steak with beefed-up butter and garnish with Maldon salt before serving. Garnish with chimichurri and marinated tomatoes. On "GMA3," Grant prepared another steak recipe, this time using summer hot peppers and a garlic jus. Check it out below. Filet Mignon Summer Peppers & Hearth Oil Serves 2 Ingredients 6-ounce Masami California Wagyu Filet 3/4 tablespoon kosher salt 1/2 tablespoon ground coarse black pepper 2 1/4 tablespoons Hearth Oil (see recipe below) 1 tablespoon Garlic Jus (see recipe below) 1 tablespoon extra-virgin olive oil 2 grilled Jimmy Nardello peppers 1/4 teaspoon fresh lemon squeeze 1/4 tablespoon Maldon salt Basil, torn (garnish) Hearth Oil 1/2 cup extra-virgin olive oil 1 tablespoon Microplaned garlic 1/2 teaspoon rosemary, finely chopped 1/4 teaspoon red chili flakes 1/4 teaspoon fresh chopped oregano 1 tablespoon kosher salt Garlic Jus 1/3-1/2 cup garlic cloves (about 18-20 cloves) 1/2 teaspoon kosher salt 1 3/4 cups olive oil 1 1/2 tablespoons lemon juice 2 1/2 tablespoons ice water Directions For the Garlic Jus: Pulse garlic and salt in a food processor until minced. Add lemon juice and pulse to combine. Drizzle about 7 tablespoons of oil very slowly from the top opening of the food processor. Add 1 tablespoon of ice water. Continue alternating 7 tablespoons of oil and 1 tablespoon of ice water until the oil is finished and the garlic sauce has thickened and increased in volume. (It should look whipped and fluffy, this should/can take around 10 minutes.) For the Hearth Oil: Combine ingredients and whisk. Prepare the steak: Allow it to temper for 30 minutes at room temperature. Liberally season the steak with kosher salt and ground black pepper. Sear/grill the steak for 3-4 minutes per side, or until your desired level of doneness is reached. Remove the steak from the heat and let it rest for 4-5 minutes to retain its juices. Brush the steak with hearth oil and garnish with Maldon salt before serving. Grill the Jimmy Nardello peppers. Season with lemon and maldon salt. Plate the two sauces, peppers and tomatoes scattered around the plate. Place filet in the middle. Garnish the plate with extra-virgin olive oil, lemon squeeze, and basil. 'GMA' kitchen picks By clicking on these shopping links, visitors will leave and and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Click here. Amazon Zulay Kitchen Metal 2-in-1 Lemon Squeezer $16.99 Amazon Shop Now
Eater
24-06-2025
- Business
- Eater
This Gorgeous New Waterfront Restaurant in Santa Barbara Comes From Celebrated Chef Danny Grant
The millions of tourists who visit Santa Barbara annually typically remain in its South Coast area centered around Stearns Wharf, the beachside activities, and within walking distance of the restaurants, hotels, and cafes on the highly popular State Street. But chef Danny Grant and his team are betting on locals and visitors will trek 15 miles north for his new restaurant, Marisella. The California coastal restaurant, set in a redesigned space overlooking the Pacific Ocean, opens on June 26 in the Ritz-Carlton Bacara in Goleta, slightly north of Santa Barbara. Marisella, derived from the Latin term for 'star of the sea,' embodies what one expects from a California restaurant perched on a stunning seaside cliff. Design firm Studio K Design led the transformation of the former Angel Oak space, repurposing key elements like recycling old tiles, centering the bar, expanding the kitchen, and moving walls to create a more open space. Custom banquettes and a plant wall were also added. The result is a lush dining room with 270 seats, most of which offer expansive ocean views. The Ritz-Carlton tapped Grant to lead the kitchen, whose resume includes opening Chicago's Maple & Ash, along with Monarch and Kessaku in Dallas. While developing the menu for Marisella, Grant built relationships with local farmers and fishermen to take advantage of the best local produce. The menu at Marisella channels coastal California cooking, with a tear-and-share focaccia starter that can be dipped into whipped ricotta or an incredibly fresh tomato sauce. Making the most of California's nearly year-round tomato season, Grant also prepares an appetizer of sliced tomatoes with olive oil to dip into a sea salt herb mix. Seafood features heavily on the menu in dishes like roasted prawns with salsa verde and a Calabrian emulsion, raw oysters, red snapper crudo, and sea urchin with roasted garlic. Fresh pastas include a simple spaghetti al nerano, spicy rigatoni a la vodka, and paccheri with a slow-roasted lamb ragu. Larger mains include roasted California lamb rack and coal-fired piccata chicken, among others. The entire table can share a wood-fired bone-in short rib with charred summer peppers, or opt for the always dramatic salt-baked branzino, simply seasoned with capers, lemon, and brown butter. Sides include glazed string beans and polenta with mascarpone and Parmesan. All fresh ingredients are local, of course. Grant brought along his Dallas-based pastry chef Mariella Bueza, who developed a show-stopping tableside tiramisu, plus a rum baba, a yeast-risen cake dotted with fresh fruit. At Marisella, the rum baba is served with roasted peaches, gelato, and orange zest. Ice cream, sorbet, and a cheese course are also available. Christina Demas (spirits and brand manager for Grant's Maple Hospitality Group) created the bar menu for Marisella, which features Italian aperitivos, including Negronis, spritzes, and a martini program. Beverage director Amy Mundwiler's wine list varies between California, Italian, Austrian, and French producers. The wine cellar has 700 bottles. In addition to the main 2,900-square-foot dining room, a patio resides directly outside the floor-to-ceiling windows. With its ideal location and sweeping views, it's just a matter of time until the grassy outdoor space will be used for weddings and special events, along with the lower level cellar with a wine storage room and bar. The ocean view is one of the best in the state because it's almost completely unobstructed, a rare sight in one of California's busiest tourist destinations. In 2025, Santa Barbara's restaurant openings keep coming with a new location for LA burger specialist the Window, along with the forthcoming Ospi Montecito and Dom's Taverna from former Lonely Oyster chef Dom Crisp. On June 26, Marisella is open Sunday through Thursday from 5 p.m. until 9:30 p.m., and until 10 p.m. Fridays and Saturdays in the Ritz-Carlton Bacara at 8301 Hollister Avenue, Goleta, CA, 93117. See More: Eater Inside LA Restaurant Openings
The 42
31-05-2025
- Sport
- The 42
Galway United earn a draw to end Shamrock Rovers' winning run at the top
Shamrock Rovers 0 Galway United 0 SHAMROCK ROVERS STUTTERED to a stalemate against Galway United but after five successive wins it means this draw will only feel like a missed opportunity heading into the mid-season break rather than something more dramatic. The Hoops remain six points clear at the top of the Premier Division, the same advantage they had at the start of the night with Drogheda United and Bohemians leading the chasing pack. Galway were full value for the point and it's a sign of the division's strength they only jumped one place to seventh as a result. Frustrating nights like this felt like they had a greater consequence for Stephen Bradley's side last season, as their grip on the title was loosened. Now they are the pace setters and as they drove forward looking for a late winner it was more in hope than desperation. Had they managed to nick it in one of the five minutes of added time then maybe it would be looked back on as a significant night, instead it may well be quickly forgotten as players break until mid June. The best moment of the first half came on 26 minutes when Aaron McEneff ghosted into the box off the shoulder of David Hurley and produced an eye-catching bicycle kick from 12 yards after being picked out by Danny Grant's cross on the right. The ball fizzed over the bar but between the sight of his body contorting in mid air and the sweet connection it was enough to awaken the crowd from a midsummer night slumber. It felt like one of those lazy evenings, not due to any lack of industry or effort, merely activity in either box. Advertisement As the half wore on and Galway nullified the league leaders, the natural subplot to follow was the impact of Josh Honohan down Rovers' left. He links up with the senior Republic of Ireland squad this weekend ahead of the friendlies with Senegal and Luxembourg. His international debut will surely come and manager Heimir Hallgrímsson and assistant John O'Shea were in Tallaght Stadium to take in proceedings. He fed one nice pass for Graham Burke to deliver a dangerous cross after nine minutes but other than that his most telling contributions were forgettable ones; mis controlling a diagonal switch of play out for a Galway throw and then being needlessly caught offside when he was looking across the line. This is the kind of scrutiny that comes for any Ireland player, especially one who it seems is about to take the next step in his club career as clubs in the United Kingdom step up their interest. Bradley acknowledged as much this week, admitting it will be a battle to keep hold of the defender this summer, but he still had no qualms about substituting him for 16-year-old Victor Ozhianvuna on 59 minutes after a below par start to the second half. Rovers' Josh Honohan with Jeannot Esua. Morgan Treacy / INPHO Morgan Treacy / INPHO / INPHO Rovers' biggest threat before half time came from the other side when right wing back Danny Grant drove forward, then cut across the 18-yard box before forcing Evan Watts to push his left-footed shot around the post. That remained Rovers' only shot until a tame Michael Noonan header drifted over the bar on 67 minutes. Two penalty appeals had been turned down either side of the break by referee Kevin O'Sullivan. The first was a Burke shot from distance that ricocheted off Rob Slevin's thigh onto his arm, before a coming together between Burke and Greg Cunningham on 54 minutes led to the Hoops forward going down in the area. The hosts remained frustrated and John Caulfield's men resolute, but Bradley could at least turn to quality off the bench to try and find a breakthrough. As well as Ozhianvuna – who is seemingly bound for Arsenal – coming on, last season's player of the year, Dylan Watts, replaced Jack Byrne, and playmaker Danny Mandroiu got the last half hour in place of McEneff. Veteran Aaron Greene also got the nod when Noonan's race was run for the last quarter of an hour, with defender Adam Mathews also withdrawn for striker Rory Gaffney. But with Cian Byrne sitting in front of the Galway defence, and Vince Borden supplementing that defensive work alongside David Hurley and Patrick Hickey, space was congested in the final third. Galway also began to sense more opportunities on the counter and with set-pieces to add another layer of danger. Ozhianvuna had two shots from the near the edge of the box, neither of which found the target, and for the final 10 minutes it was one-way traffic. Galway, though, were doing a great job of creating a bottleneck and Rovers had no way through. Shamrock Rovers: Ed McGinty; Adam Mathews (Rory Gaffney 76), Roberto Lopes, Cory O'Sullivan; Danny Grant, Matt Healy, Jack Byrne (Dylan Watts 69), Aaron McEneff (Danny Mandroiu 59), Graham Burke, Josh Honohan (Victor Ozhianvuna 59); Michael Noonan (Aaron Greene 69) Galway United: Evan Watts; Jeannot Esua, Garry Buckley, Rob Slevin, Greg Cunningham (Robert Burns 57); Patrick Hickey, Cian Byrne, Ed McCarthy, David Hurley (Conor McCarthy 76), Vincent Borden (Stephen Walsh 89); Moses Dyer (Killian Brouder 89). Referee: Kevin O'Sullivan. Attendance: 6,204.
Eater
28-05-2025
- Business
- Eater
Maple & Ash's Ground-Floor Bar Unveils an Omakase That Leaves The Rules Behind
Chef Danny Grant and the team behind Maple & Ash have big plans for Eight Bar, the tavern underneath the Gold Coast steak house. They want the first floor to carve its own identity and see potential in opening other locations as they did earlier this year in Miami when Maple & Ash entered the South Beach market. Maple & Ash's playful approach has proved successful, a consumer-first approach to fine dining centered around steaks without adhering to old rules. Management is trying to bring that energy downstairs at Eight Bar without the need for reservations, a requisite for Maple & Ash. One of Eight Bar's strengths is that a customer can find variety. They can order a burger accompanied by a maki roll with a glass of burgundy without judgment. Seeing a greater opportunity, Eight Bar is giving sushi lovers a new omakase option, one that doesn't require reservations. 'Omakase' means 'chef's whim,' and Grant wants to give the power back to his diners. Eight Ball's Golden Omakase offering is the Japanese counterpart to Maple & Ash's popular 'I Don't Give a F@ck,' a $225 per person tasting menu option. The $150 Golden Omakase is more of a 'customer's whim' — diners can decide on the spot.. It's meant to break rules, not beholden to tradition: 'I didn't want it to be a drag-out two-and-a-half-hour experience,' Grant says. That's not to say the menu is amateurish. Hari Chan, a sushi chef who's spent more than a decade in Chicago behind restaurants like Kaze and Macku — before working for companies including Lettuce Entertain You Enterprises and Hogsalt — is ensuring Eight Bar's menu matches the standards he's set at his previous establishments. The menu isn't 100 percent sushi. Grant describes a scallop dish slow-roasted with ramps and left in the shell. For maki fans, one of the popular items is a King crab roll. An optional beverage pairing costs $75. Diners can expect about seven courses. Grant says they check in with diners around course five to see how they're doing. Grant says that they don't want customers to feel like they need a slice of pizza at the end of their meal, but they also don't want to overstuff them. Hearty eaters may earn a surprise at the end of their meals — if they have room in their stomachs. Grant teases a fried chicken sandwich: 'So it's not typical,' he says. Maple & Ash opened in 2015 in the Gold Coast near two of Chicago's most beloved steakhouses, Morton's and Gibsons. The restaurant ascended thanks to its reverent attitude and lavish buildout. The restaurant has survived despite an acrimonious split with ownership. A group of the restaurant's former investors has also taken ownership to court with a laundry list of accusations. Now dubbed Maple Hospitality, the reformed company is pursuing expansion opportunities, including a space in New York. Sign up for our newsletter.
