Category Archives: PRESS

Press: Washingtonian, August 2012


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


Press – The Washingtonian

6 Places to Eat Soft-Shell Crabs This Month


Suppliers say the season will last into September.
Here’s where to try some.By Jessica Voelker

This little Vienna spot loves to deep-fry stuff, and soft-shells are no exception. Two crawlers are quartered, fried to a crisp, and served with a tasty yellow curry, crunchy slaw, and a side of jasmine rice. A fine lunch if you can get it.

Click here for full article


DC’s Finest at CityEats Tasting Event

Thursday, June 14, 2012, by Cristina Cerullo
On Monday night, 100 lucky Eater readers gathered at the Adams Morgan hotspot Mintwood Place in celebration of the launch of CityEats, the newest online destination for restaurant reservations. iPads were on-site for guests to book tables directly through CityEats, while a crew of celebrated chefs turned out an exclusive tasting. Some highlights? Beef cheek sliders from Tim Ma(Maple Ave); chilled spring Irish pea soup from Ryan Miller (Virtue Feed & Grain); braised lamb shank sliders from Jeremy Kermisch (Granville Moore’s); Todd Gray’s (Equinox) watermelon and arugula salad; and bacon & onion flammekueche from Mintwood Place’s own Cedric Maupillier.
For full article and more photos please click  here

Todd Kliman on Maple Ave

What Kliman had to say about Maple Ave:

Maple Avenue, Vienna

“Some diners might be skeptical of splurging for $20 + entrees in a tiny, repurposed diner where the 8 tables are wedged together so closely the room can feel like one big dinner party when the drinks are flowing. Others might be skeptical of the menu, which bends in a dozen different directions, implying a kitchen with a scattered, be-everything-to-everyone vision — which is to say, no vision at all. But this is a surprisingly focused restaurant — and a surprisingly rewarding one, too, a place that feels like a personal statement, backed by an amiable staff that clearly aims to send you away smiling. The chef and owner, Tim Ma, does his part, too. He makes a mean shrimp and grits, and his beef cheek sandwich with beer battered fries is one of the best simple plates around. Don’t miss the bread pudding.” Todd Kliman, April 24 2012

About the Todd Kliman chat:

Where can you get a three-star experience at one-star prices? Which hot new restaurant merits the scorching hype? The answer to all these questions and more can be found Tuesdays at 11 AM on Kliman Online.

From scoping out scruffy holes in the wall to weighing the merits of four-star wanna-bes, from scouring the ‘burbs and exurbs to hitting the city’s streets, Todd Kliman covers a lot of territory. Winner of a James Beard Foundation Award in 2005 for the country’s best newspaper column about food, Kliman is food and wine editor and restaurant critic for The Washingtonian. His work has appeared in The New YorkerHarper’sThe Oxford AmericanThe Daily Beast and Men’s Health, among others, and he has been selected four times for inclusion in the Best Food Writing anthologies. He is the author of The Wild Vine, a literary exploration of two entwined mysteries: an obscure grape that rose to prominence, only to disappear, and its present-day evangelist, a foul-mouthed transgendered multi-millionaire vintner on an obsessive quest to restore the legend of an antebellum southern doctor.

Click here for full Kliman chat.

Food in Focus: Maple Ave Restaurant (by Justin Rude)

Food in focus: Maple Ave Restaurant

A dish of Moroccan-spiced chicken leg, couscous, roasted seasonal vegetables and cool saffron cream sauce is a winner at Vienna’s Maple Ave Restaurant. (Marvin Joseph/The Washington Post)

In Sunday’s dining column, Candy Sagon fills in for Washington Post food critic Tom Sietsema. Sagon visits Vienna’s Maple Avenue Restaurant , an imaginative, Asian-influenced, contemporary American restaurant housed in the old Anita’s space. Sagon was thrilled with the restaurant’s cooking, and she praised the way each dish incorporated some element of surprise. Read the review and take a look at Marvin Joseph’s photo shoot for the column:

Though the tiny restaurant lacks a pastry chef, the kitchen puts out some innovative and winning sweets. Sagon was especially taken with this yuzu lime pie. It’s “a diminutive tart with a citrusy Key lime pie-like filling, topped with a swirl of house-made marshmallow.” (Marvin Joseph/The Washington Post)

The beer-braised beef cheeks are the result of a complicated process: The chef “braises beef from Maine’s Pineland Farms in Sri Lankan beer, which he says has a heavier, chocolaty flavor that goes well with the rich meat. Added to the beer are allspice, star anise, cinnamon and finely diced vegetables. The cheeks cook slowly, then rest for a day in the braising liquid.” (Marvin Joseph/The Washington Post)

Of the lemongrass chicken, Sagon writes, “You’ve never had chicken tenders like these, served with a crunchy Brussels sprout salad and enlivened with a citrusy, gingery sauce.” (Marvin Joseph/The Washington Post)

By   |  03:02 PM ET, 03/09/2012

Washington Post Review – March 2012



Never in a million years did Tim and I expect to be reviewed by The Washington Post.  After all, we are a tiny and I mean tiny restaurant in a building that has seen so many restaurants come and go and a building that we believe was built by Christopher Columbus.

But, it was a nice surprise for all of us at Maple Ave.  Kind of like when Thomas the Train gets to a destination he never dreamed of….the little engine that could.