Yesterday, Mäni’s on Maple opened to the public at Beverly Hill’s Maple Plaza. This is the rebirth of 21-year-old Mäni’s on Fairfax, Larry Maiman’s heart-healthy, responsibly-sourced bakery that stresses organic ingredients and juice-sweetened pastries. The new Mäni’s space is huge, with a sharp contemporary design, including a full restaurant, bar, courtyard patio, private dining room, and special events space, while a full retail bakery is on its way. Executive chef David Wolfe is helping guide the kitchen’s commitment to grass-fed meats, sustainable seafood, free-range poultry, and locally sourced product, adding to Mäni’s traditional breakfast items, fresh fruit cocktails, salads, sandwiches, and plentiful vegetarian options. New dishes include plates of polenta lasagna with manchego, mushrooms, sweet corn, and smoked tomato sauce, grilled yellowtail with pineapple, pumpkin seeds, wilted spinach, and cumin vinaigrette, and Tagine-style pulled smoked lamb with rose scented peach chutney. Many of Wolfe’s items are customizable to fulfill your various health and dietary needs on a multi-page menu combining Mäni’s old favorites with a flurry of market-driven dishes made from whole foods. Check out our slide show of the space and view Mani’s menus online.
