Press: Washingtonian, August 2012

CITY COOL

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

 

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