Chicago fine dining chef Danny Grant is turning to takeout to keep his operations afloat, packing up dishes such as short-rib pasta, grilled lamb chops and even cocktails for roughly 1,400 people each night, according to The Wall Street Journal. Servers at his restaurants Maple & Ash and etta have been tasked with packaging takeout orders, and Grant is offering future dine-in credits and lower prices to attract customers during the pandemic.
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CCR 2026 ISSUE 9 | Beauty by Design: How Rigzin Dolma balances brand standards and customer expectations at Waxing the City •
CCR 2026 ISSUE 9 | Beauty by Design: How Rigzin Dolma balances brand standards and customer expectations at Waxing the City •
