Author Archives: Maple Ave Restaurant

About Maple Ave Restaurant

Welcome to Maple Ave Restaurant, located in the heart of Vienna, Virginia. Chef Justė creates modern American dishes with European influences.

PRESS: Northern Virginia Magazine, 50 Best Restaurants 2015

By Stefanie Gans / Photography by Rey Lopez & Jonathan Timmes

Maple Ave Restaurant

Modern American / $$ / 147 Maple Ave. W., Vienna

Earlier this year Tim Ma sold Maple Ave Restaurant to his former employees Juste Zidelyte, now the executive chef, and Ricardo Teves, server-turned-GM. Ma, still an investor, relinquished culinary control, though fans of the 30-seat Vienna restaurant can still find many of the signature dishes: creme fraiche wings, shrimp and grits with blueberry sausage and scallops with coconut risotto and basil ice cream. Zidelyte will keep the modern American, globally influenced menu as she taps ingredients from her native Lithuania (currants, beets, mushrooms) and offers Argentine empanadas as a nod to Teves’ homeland.

Duck leg confit is juicy, salty meat, and caramelized little chips of Brussels sprouts remind me why this cabbage became popular in the first place. At lunch, braised beef cheeks are so tender they disintegrate like cotton candy and are piled within a glistening broiche bun with crispy onions, bits of crunchy lettuce and a creamy garlic aioli. The side of fries is not an afterthought: beer-battered and seasoned like a French roast chicken, complete with lots of salt, pepper and herbs. Ma might not be there anymore, but Maple Ave is still beating.

Tasting Table: Offal is Good May 1st

So you may or may not know that biweekly Maple Ave holds a “under the radar” Tasting Table dinner in the back dining room. Yes, we have a back dining room and it’s a secret shhhh!

No, but seriously we hold these dinners biweekly Wednesdays and Thursdays at 7pm for up 6 guests. Each dinner has a theme. The last theme was “Offal is Good” and this is what Tim, NyiNyi, Shaina and the rest of the team cooked for last night’s dinner:

Next Tasting Table Dates will be released via e-mail and social media the second week of May!

Press: The Washington Post “Creme Fraiche Wings”

Want to know the secret behind our creme fraiche wings? Check out the article that Bonnie Benwick wrote in the Washington Post Food Section.  

Photograph by Renee Comet for The Washington Post
MAY 2, 2014

These wings have become a signature dish at Maple Ave Restaurant in Vienna. The no-cook sauce relies on the smooth blending of creme fraiche, gochujang (Korean red pepper paste) and the sour tang of sudachi juice, a Japanese citrus.

It’s preferable to have an instant-read thermometer for monitoring the oil as well as the doneness of the wings.

Make Ahead: Leftover sauce can be refrigerated in an airtight container for up to 1 month.

Where to Buy: Sudachi juice is available at Japanese grocers such as Hana Market in the District. Gojuchang is available at Asian markets and at some Whole Foods Markets.


Tested size: 4 servings

  • 4 to 6 cups canola oil, for frying
  • 2 cups good-quality creme fraiche
  • 3 tablespoons oyster sauce, preferably Sky Dragon brand
  • 3 tablespoons fish sauce, preferably Squid brand
  • 1/2 to 3/4 cup gojuchang (Korean red pepper paste; see headnote)
  • 3 tablespoons tamari (wheat-free soy sauce)
  • 3 tablespoons sudachi juice (see headnote; may substitute yuzu juice or fresh lime juice)
  • Pinch kosher salt, plus more as needed
  • Pinch freshly ground black pepper, plus more as needed
  • 1 pound chicken wings and drumettes
  • Finely chopped chives or scallions thinly sliced on the diagonal, for garnish


Heat the canola oil in a deep pot over medium-high heat, so the oil reaches 350 degrees. Line a baking sheet with a few layers of paper towels, then place a wire rack over them.

Combine the creme fraiche, oyster sauce, fish sauce, 1/2 cup of the gojuchang, tamari, sudachi juice and the pinches of salt and pepper in a mixing bowl. Whisk to form a smooth, well incorporated sauce. Taste; if you like spicy heat, add some or all of the remaining 1/4 cup of gojuchang.

Working in two or three batches, fry the chicken wings and drumettes to an internal temperature (taken away from the bone) of 200 degrees; this should take 7 or 8 minutes. They will be lightly golden brown. Immediately transfer to the wire rack to drain; season lightly with salt and pepper.

While the wings are still warm, transfer them to the bowl. Use your clean hands to toss and coat them evenly. Stack or arrange on a plate; garnish with the chives or scallions.

Serve hot.