Danny Grant at Balsan

Bio

Grant began his career cooking in professional kitchens throughout New York and Arizona, but it was in Chicago where he hit his stride, working for award-winning chef Bruce Sherman at North Pond for five years. After serving as chef de cuisine at North Pond and completing his studies in pastry at the French Pastry School, Grant left to travel and work in Europe. Once back in the United States, he served as a sous chef at NoMI before launching RIA and Balsan at the Elysian Hotel in 2009.

Accolades

  • Best New Chefs
    Food & Wine
  • Two Stars (RIA)
    Michelin Guide
  • Four Stars (RIA)
    Chicago Tribune
  • ChefsFeed Winner
    One of the Best Things to Eat in Chicago

My Restaurants

  • Balsan
    11 E Walton St
    Chicago, IL

Where I Eat

Behind the Scenes

From My Menu

Chef Patrick Sheerin reviews Wood oven-fired tarte flambΓ© at Balsan
$$$ | Modern, | American
Near North Side
1 Review
"This is a study in high-quality ingredients done well. Danny Grant spreads the sweet onions, bacon, and cheese evenly before putting it in the oven, and it creates the perfect effect."