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]
Comments
Today I went to the new Maia restaurant-market building in Villanova, just a couple minutes off the 476 exit, and, after a thorough tour of the huge complex (café, market, bistro, restaurant, outdoor patio), I came away most impressed. Knowing that the brothers Patrick and Terence Feury, greatly experienced in all things culinary, were behind this enterprise, certainly raised expectations. The brothers are great supporters of excellent local, sustainable agriculture and artisanally produced foods and the menus of the restaurants and the market displays mirrored this commitment, featuring the best produce our area can provide (from farms like Branch Creek) in addition to many excellent items fatto in casa (made on the premises), like crusty, deeply flavorful organic breads, smoked salmon, unctuous pastrami, and a wide selection of terrines, sausages, and salads.
Before beginning my shopping spree, I had a fine espresso (Illy) with one of the most “French” tasting croissants I had in a long time – simply splendid. After tasting various hams, the pastrami, a delectable sweetbread terrine, and various locally produced cheeses, all sold at very fair prices, I was almost too full for lunch in the bistro but could not resist toothsome herb agnolotti with wild mushroom, ricotta, and parmesan filling (with brown butter) and an Alsatian tarte flambé. The beer selection is truly outstanding (again very fair prices), as is the non-alcoholic drink variety.
The space is very expansive and some configurations are not intuitive (better signs will help find the different parts of the market). The staff is enthusiastic and helpful. First impression verdict: Maia is an important addition to the burgeoning food scene around Philadelphia and I cannot wait to get back for dinner at the restaurant.
Posted by: epices6 | May 31, 2008 01:46 PM