At the tiny, glass-wrapped Maple Ave Restaurant chef/owner Tim Ma—who studied under bad-boy chef David Chang at Momofuku Ko in New York City—has created a locally sourced menu that nods toward Asian, Latin, and French cuisines. Moroccan-spiced chicken leg gets a creamy swoosh of cool saffron, shrimp and grits is made new with blueberry-studded venison sausage, and bitter greens and Vidalia onions crown a sandwich of braised beef cheeks.
Washingtonian – August edition
Maple Ave made the “Best of Vienna/McLean” issue. Thank you all for your continued support and for spreading the word about our tiny restaurant. Best of Vienna – Washingtonian