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: The Hungry Muse, February 2013 “Five Things: Turning 24”

“This is one of Chef Ma’s latest creations. I have my brunch go-to’s at Maple Ave, but Maple Ave is one of the few restaurants in NoVA with rotating dishes you won’t regret taking a chance on. The basil ice cream melts into the creamy risotto when the dish arrives, creating a rich, gold-colored sauce that bonds the sweetness of coconut to the saltiness of the seared scallops, and creates the image of an oozing egg yolk on a sunny-side up egg.”  Jennie Tai, The Hungry Muse

 

For complete blog post click here.

 

PRESS: The Hungry Muse, January 8 2013 “The Ma’s Third Baby”

9 Things To Love About Maple Ave by The Hungry Muse

 

1) Indian In The Cupboard
At the Maple Ave Market, you’ll find boxes of fresh produce, shelves of local honey and peanut butter, refrigerated glass cases of cheese and meat; and much more. Around the corner, by the freezer of Trickling Springs ice cream–you’ll find an old cabinet full of various hand-crafted spices made by scientist-turned entreprenuer, Deepa Patke, owner of Aromatic Spice Blends in Vienna. Inside the cabinet, you’ll find packs of garam masala (one of the basic spices for Indian butter chicken), dhansaak, and vindaloo.2) Sous Vide Magic
“It’s kind of like our third baby,” Joey–Chef Ma’s wife–says of Chef Ma’s beloved sous vide machine, “If there’s one thing that gets ‘babied’ in the kitchen, it’s this!”After taking his first bite of the short rib (mentioned in #7), my boyfriend looked over at me and asked me what it was, how Chef cooked it, and told me to take notes. Unfortunately, I don’t own a sous-vide machine, so it wouldn’t matter anyway–but the point is, Chef Ma didn’t braise short rib (like the rest of the world would) and made it even more delicious.
3) Words of Wisdom
Maple Ave Market makes it easy for shoppers who want to pick up groceries from local producers at a one stop shop that’s open seven days a week–not just on Saturday mornings!
4) Daily Farmer’s Market
As mentioned in #3, Maple Ave Market brings together all of those favorite things you wake up to grab from your local Farmer’s Market every Saturday morning in one little shop in Vienna. They even allow you to pre-order different meats ahead of time (like organic turkeys for Thanksgiving).
5) Naked & Delicious
Sometimes, a simple salad of incredibly fresh ingredients is worth savoring slowly, like a bowl of lobster bisque. Chef Ma claims he lightly dressed the salad in a simple vinaigrette, pepper and salt–but fellow diners and I couldn’t believe it. Sliced carrot, radish, spinach and pomegrante seeds never had us wanting a salad to never end before.
6) Farm To Table
I know, I know… I’ve mentioned the term several times now–but farm-to-table doesn’t just mean eating dishes with farmed ingredients. Sometimes it also means being able to share a connection with someone else who values the same things you do when it comes to delicious, responsibly sourced food from growers you can actually chat with. At Maple Ave’s ‘Meet The Farmer, Meet The Chef’ dinner, it meant being able to eat food cooked by someone who could talk to you about how it was prepared, and someone who could tell you where each ingredient came from.
7) Short Rib Double-Take
As mentioned in #2, Chef Ma didn’t braise short rib like most people would, and instead cooked it in a vacuum packed sous-vide machine that sealed in all of its flavor as it cooked slowly over time. As a result–the sliced short rib was soft, flavorful and unforgettable… just ask this guy.
8) Four Squash Soup
And none of the four were butternut! The four squash soup was made of peanut, seminole, and acorn squash with a savory spoonful of chopped spaghetti squash at the center to pair with the sweetness of the soup. No fancy pomegranate seeds or popcorn toppings here–just simple, delicious flavors from the market’s selection of squash that day.
9) Praline + Persimmon
Candy, crack and cream, actually. The peanut-brittle like praline crackers were so addictive, I would have stole my neighbor’s piece if he hadn’t gobbled it up so quickly. The salty praline brittle, slices of mildly sweet persimmon and mellow vanilla ice cream was perfect for a salt tooth like me. It was another dish of the meal I really didn’t want to end.

For complete article click here.

PRESS: Northern Virginia Magazine, Top 50 Restaurants 2012

50 Best Restaurants 2012

By Stefanie Gans / Photos by Jonathan Timmes / Illustrations by Matthew Hollister

Maple Ave – Ranked #6

Modern American | $$
147 Maple Ave. W, Vienna; 703-319-2177; mapleaverestaurant.com

The doctrine of today’s urban kitchens managed to zip around the Beltway, 30 miles out and around and into a humble space on Vienna’s main strip.

The menu can stay grounded in classics, like a baked mac and cheese, but finesses the outcome with nutty (Gruyere) and sharp (cheddar) cheeses with longer, funkier, twisting noodles and salty panko crumbs that tear into the creaminess below.

Firey, little wings (this is what a chicken wing looks like without growth hormones, by the way) bathe in creme fraiche and chili paste for a bar snack that belongs nowhere near unappreciative drunkards.

Larger plates can offer delicately spiced scallops with an overlay of barely wilted peashoots or a leg of lamb, inspired by Morocco, that arrives deboned for eating ease.

A tangy yuzu (Asian citrus) key lime pie-in-a-round delights with singed housemade mini-marshmallows.

The room is tight—with an even more snug parking lot around back—and provides little atmosphere, but Vienna is better for the arrival of this scrappy mom-and-pop shop with an eye toward honesty and ingenuity.

MUST TRY: Crème fraiche wings

For complete list, click here

 

Meet the Farmer, Meet the Chef Dinner: November 1st

MEET THE FARMER, MEET THE CHEF DINNER 

first course:  two squash soup, microgreens
second course:  MAM winter radish and turnip salad, fresh arugula
third course: sous vide Millcreek Farms short rib, charred onions, fresh radish, poached beets
fourth course: seared fuyu persimmons, housemade vanilla bean ice cream

Nowadays it’s rare to know what comes from which farms in a grocery store, what’s even more rare is to have the ability to speak to the farmers who grow the produce.  Which is why we decided to host the Meet the Farmer, Meet the Chef dinner today at Maple Avenue Market.  Maple Avenue Market is owned and operated by Chris and Sara.  The store focuses on featuring local small farms, what sets them apart is the fact that they themselves run a 2 acre farm right in Great Falls.  Most of the produce used for the dinner was grown by Chris and Sara including the eggs that were used for the ice cream.

 

DC Farms to School: Tim cooks at Eaton Elementary School

 

GROWING HEALTHY SCHOOLS WEEK (October 15-20)

“Our mission is to improve the health and well-being of schoolchildren in the District of Columbia, and of our local environment and food economy, by increasing access to healthy, local, sustainable foods in all Washington, DC schools; and to connect DC schoolchildren with where their food comes from.”

 

Maple Ave had the opportunity to partner with DC Farms to School Network to celebrate Growing Healthy Schools Week. We were partnered with Mrs. C’s 4th grade class at John Eaton Elementary School.  We were thrilled to be able to talk and teach about the importance of local sustainable food.  But, we (Tim and I) were the ones that ended up learning so much more from these wonderful group of kids.  We learned that it just takes a bit of time to explain the importance of local resources for the kids to embrace it.

We cooked our butternut squash soup.  We weren’t too sure that they would like it but once we got to the Q&A part, a little girl raised her hand and asked if she could have seconds of the soup and so we asked who else wanted seconds, we saw about 1/2 the room with their arms up in the air.  It was great to see that!

So far we have done chef demos at James Madison High School, McLean High School and John Eaton Elementary. We look forward to more partnerships with school districts in our area.

 

 

 

Press: Washingtonian, October 2012

TOPS FOR FOOD

“If your idea of brunch is a hopscotch among stations to load up on waffles, omelets, and steamship roast beef, you might look askance at Chef Tim Ma’s menu, which at times seems to turn breakfast into dinner.  Fortunately, his eclectic and playful sensibility is backed up with attention to detail, whether a soulful plate of shrimp ‘n’ grits or scrambled eggs with kimchee and sticky rice.  Desserts are virtuosic and fun:  fried dumplings, oozing chocolate, a tangy-sweet lime-yuzu tart, and a marvelous sampler of delicate mochi.”

 

We are honored to be included in the “Tops for Food” of the 50 best restaurants for brunch  recently published in WASHINGTONIAN (Oct 2012).  We serve our brunch menu every Saturday and Sunday from 10am to 3pm. After 3pm our dinner menu is served.  Thank you all for the love and continued support!

 

Global Street Food and Local Beer Tasting Dinner

 

When you visit a different city, a different country you learn a lot about the culture through the food. Some even say that the soul of the city lies within the food sold on the streets of a city. So our dinner will feature street food with a culinary twist from our chefs from around the globe paired with local beers. Dinner will be on Wednesday, September 26th at 7pm (only 24 seats available).  Six courses, six beers $59pp. Gratuity and sales tax not included.

STREET FOOD FROM AROUND THE GLOBE

Course 1: sliced Argentinean sausage, smoked creme fraiche, chimichurri sauce
Course 2: steamed bronzini filet, seasonal Tuscarora vegetables, foil steaming pouch
Course 3: beer braised beef cheek tacos, tomatillo salsa, housemade tortilla
Course 4: seared chicken liver and gizzards, cucumber tamarind salad
Course 5: churros, bittersweet chocolate sauce
Course 6: chef’s choice dessert

LOCAL BEER

DC Brau Citizen
Williamsburg IPA or Port City IPA (tbd)
Victory Prima Pils
Port City Porter
Evolution Jacques Au Lantern
Lost Rhino Maerzen

Due to the nature of this event we are not able to accommodate special requests or make substitutions. Thank you for understanding.

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

 

Annual Chef Tour at Polyface Farms

Every year we have the honor and privilege to tour Polyface Farms with Joel and the Salatin family.  These are pictures from this year’s visit.
Photo credit – Juste Zidelyte.