Leña Brava centers around cooking food over a wood fire. A restaurant aimed to showcase Bayless’s talent along Randolph Restaurant Row, where pricey mezcal sits on shelves behind the bar. Bayless and Monteverde chef Sarah Gruenenberg famously“For me, [leaving is] super painful, super sad,” says Bayless. “I’ve always dreamed of being able to have restaurant with all wood-fired kitchen. I grew up in barbecue with all that wonderful wood flavor and everything.
Bayless says he and Valdes were already moving in different directions before the pandemic hit. Then the industry was upended almost overnight, and the fissures between the two became untenable. “It [wasn’t] working for either one of us, to constantly be at loggerheads,” Bayless says. “He wanted to make decisions I wasn’t comfortable with, so we decided it’s time now... in better times maybe we would have been able to work things out, but not now — it’s just too much.
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