A Yet-To-Open Villanova Restaurant Gets The Times Treatment

Congrats to brothers Patrick and Terency Feury of the upcoming restaurant Maia. Before they even opened, they got a writeup in the New York Times for their November-skedded Main Line restaurant:


In Villanova, Patrick Feury of Nectar, with Terence Feury, his brother, who was executive chef at the Fahrenheit restaurant in the Ritz-Carlton Georgetown, will open Maia, a restaurant, market and cafe using local goods, in November.

The menu will draw inspiriation from “the rich culinary traditions of Scandanavia, Alsace and the abundance of natural resources afforded by the East Coast’s fertile soils.” Dishes include Tuna and Hamachi “Checkerboard,” with lemon oil, nori flakes, maldon salt, pink peppercorns and puffed rice; a Baby Bibb Salad with bleu cheese, peppered slab bacon and Dijon dressing; pork cheek dumplings with radishes and green garlic sauce; roast shrimp with quince salad, almonds, haricot verts and cilantro emulsion and a steak with braised oxtail, baby carrots and pistachio oil.

Those Points North, South and West [New York Times]

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A Yet-To-Open Villanova Restaurant Gets The Times Treatment