Digging into South Beach with Chef Danny Grant

French-trained,
Chicago-based chef Danny Grant was hardly flying under the radar when, at his
restaurant RIA, he became the youngest U.S. chef to score Michelin stars two
consecutive years in a row, as well as snag the coveted Food & Wine Best New Chef honor in 2012. Thus his opening of
1826 Restaurant & Lounge, located on Collins Avenue in Miami Beach, was
long anticipated by foodies in the region. Here, he tells us about the lure of
South Beach, the process of building a restaurant from the ground up, and the
challenges and rewards of setting up in the subtropics.

Why did you choose to open a restaurant in Miami? 

I think the style of life really drew
me to Miami. After my first trip down here, I saw a city that is really booming
in terms of restaurants and chefs, and it looked like a great place to expand
to.

How does it differ
from Chicago? How is it the same?

Now being in Florida, the warmer weather has inspired me to create more light
and delicate dishes, which pair great with the seasonal produce and local fish.
You see hints of this on the menu, incorporating ingredients that we receive
fresh from the farm like the grapefruit, avocado, and hearts of palm salad that
we top with a citrus emulsion.

It’s
similar to Chicago in terms of expectations of delivery and quality. I wanted to bring some of my culinary team from
Chicago so that together we can provide a highly elegant dining
experience that mirrors that of RIA.
Like RIA, we wanted to break up the menu as if it’s a tasting menu, but
allowing guests to create their own experience. Splitting the menu up
into 4 sections, The Harvest (Vegetables), The Hook (Fish), The Hunt (Meat)
and The Finish (Dessert), encourages a social sharing experience, with a
focus on beautifully plated dishes inspired by the city that surrounds [them].

Next, Grant discusses the process of building a restaurant from the ground up… [pagebreak]

How long did it
take to design the restaurant and menu? 

It’s really been a two-year process from start to finish. The experience was
both challenging and exciting at the same time, because we were fortunate
enough to be working with the best of everything – the best location in the
center of South Beach, one of the world’s top designers and an award-winning
culinary team.

One
of the biggest challenges was fitting within all of the city criteria and
codes, but we managed to do it. Once we
talked to the designer Samy Chams of Prospect Design (VIP Room in Saint-Tropez, Baoli in Cannes,
and L’Arc Restaurant-Bar & Club in Paris) about the idea and showed him the
8,000-square-foot space, he really delivered on the vision in terms of the
surroundings that we wanted to create. After that, it was up to us to develop a
more unique experience that people in Miami would appreciate. Our goal is to
make visitors feel welcome and comfortable – and just like with the menu – create
an experience that is highly refined yet still approachable. The menu is something that’s ever
evolving, always changing with the seasons.

How has your
reception been?

I have to say it’s been a really positive experience so far. I’ve been
fortunate enough to meet people from all over the country who have come in for
dinner saying that they’re so happy to have somewhere like this to go in Miami
now. And that makes me happy. Getting to see people’s reactions to the food and
hearing them say “wow” is the highlight of doing what I do.

What sets you apart
from other South Beach/Miami restaurants?

By delivering a comfortable yet highly elegant dining experience in terms of
both food and dining service. It’s not only the way a dish tastes, but it’s
also the delivery and plating. I think the beauty of the dishes may catch
people by surprise.

Also,
the restaurant is housed in a four-story, all-glass building in the center of
South Beach. We envision the 1826 experience to heighten as the night, and each
level, progresses. You can begin with dinner by an award-winning team, and continue
with cocktails and people-watching in the upstairs lounge.

How are you
incorporating the local Latin and Caribbean influences in your style?

One of our most popular dishes on the menu is the Leek Croquettes, which have
been really well received. Overall, we use this beautiful local produce and lighter
more delicate cooking styles, which lend themselves well to the Miami
lifestyle.