What kinds of pressures go into opening a new restaurant—or crafting a special menu just for Maple? Chef Dan Kluger knows a thing (or three) about how to keep moving forward.
Maple's executive chef explains how the people she’s met in the kitchen and the travels she’s taken have influenced her take on this authentic Mexican dish.
"My cookbook pick is: "Franny's." There’s a lot in the book about what’s kept in your kitchen. Like, “Here’s what you need in your cabinet…”
Maple uses Sfoglini’s Malloreddus pasta in our Malloreddus & Sage Roasted Squash. This saffron pasta is one we needed to learn more about.
Edenworks, an aquaponics greenhouse in Bushwick, shows us the ropes of controlled environment agriculture, one fish at a time.
We sat down with Chef Soa Davies to talk about the creation and development of one of Maple's first dishes: Arctic Char & Castelvetrano Olives.
This isn’t a blog. We don’t really like standard blogs, over here. We like places to play in and try out new things. The QA is a place for all that.
We love to cook with sweet, aromatic Genovese basil, and thanks to Gotham Greens— the basil we source is grown locally and sustainably.
What makes a Smoked Brisket Sandwich a "Maple" smoked brisket sandwich? Chef Soa Davies gives us a look inside the dish's creation.
A box of Sugar Shack Sugar Cookies—now #onthemenu and ready for you to enjoy, share, or keep all to yourself.