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Chef Danny Grant Debuts Michelin Starred Chicago Cuisine in Scottsdale

Chef Danny Grant Debuts his Michelin Starred Chicago Cuisine in Scottsdale

October 14, 2019 by

Jessica Dunham Jessica Dunham

Steakhouses don’t have to be dimly lit and outfitted in wood and leather to earn a stamp of authenticity. Take Maple & Ash. The revered Chicago steakhouse elevates tradition with a bold, sexy aesthetic; a wine program that’s named among the most outstanding in the world; and a menu that sources the highest quality meat and seafood available. Good news for us, Danny Grant—the two-Michelin-starred chef and partner of Maple & Ash—brings the celebrated brand to Scottsdale this year. Not only will guests enjoy such Maple & Ash staples as the dry-aged tomahawk ($175) and wagyu filet mignon ($128), but Grant and his team have also tailored the Scottsdale restaurant’s look and menu to meld with the Southwestern locale. “We hired local artists to create custom artwork and expanded the outdoor patio to take advantage of the amazing weather,” says Grant. “We also added more warm-weather dishes to the menu, including lots of locally grown citrus.” Amid the rich jewel tones and copper detailing of the space, guests dine on ricotta agnolotti, aka pillows of love ($26); caviar ($60-$220); and Alaskan King crab wood-fired in the open kitchen ($34). Welcome to the modern steakhouse. 7135 E. Camelback Road, Scottsdale, 480.400.8888













Chef Danny Grant Debuts his Michelin Starred Chicago Cuisine in Scottsdale

October 14, 2019 by Jessica Dunham

Steakhouses don’t have to be dimly lit and outfitted in wood and leather to earn a stamp of authenticity. Take Maple & Ash. The revered Chicago steakhouse elevates tradition with a bold, sexy aesthetic; a wine program that’s named among the most outstanding in the world; and a menu that sources the highest quality meat and seafood available. Good news for us, Danny Grant—the two-Michelin-starred chef and partner of Maple & Ash—brings the celebrated brand to Scottsdale this year. Not only will guests enjoy such Maple & Ash staples as the dry-aged tomahawk ($175) and wagyu filet mignon ($128), but Grant and his team have also tailored the Scottsdale restaurant’s look and menu to meld with the Southwestern locale. “We hired local artists to create custom artwork and expanded the outdoor patio to take advantage of the amazing weather,” says Grant. “We also added more warm-weather dishes to the menu, including lots of locally grown citrus.” Amid the rich jewel tones and copper detailing of the space, guests dine on ricotta agnolotti, aka pillows of love ($26); caviar ($60-$220); and Alaskan King crab wood-fired in the open kitchen ($34). Welcome to the modern steakhouse. 7135 E. Camelback Road, Scottsdale, 480.400.8888