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)

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)

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