Caught up "stargazing" in the Maple kitchen with some sliced cabbage. From the color to the shape we love every ounce of this natural beauty.
When we need to be inspired we look to our ingredients, our chefs, and often to one of our favorite queens of cooking: Julia Child.
"We work with conscientious growers that are GLOBALG.A.P-certified." George Kragie helps us get peak-ripe Brown Turkey Figs at Maple.
We know you have a lot of questions when it comes to what you eat. Find some newly-designed answers on each item’s menu page!
TBT to our moving day celebration with a special birthday cake/champagne combo from the Maple kitchen. This is behind the scenes at its best.
We made every Maple container to be easy on the environment and best yet, they're 100 percent plant-based and compostable. If you don't have a home compost (we get it), try one of these options to get started.
It’s that fruit you never knew you always wanted and have maybe tried but didn’t think to buy at the market. It's not forgettable, it's the persimmon.
Manresa as a restaurant holds a place in my heart because I have had the privilege and honor of getting to know the chef/owner David Kinch.
Because what could be more fun than color blocking some deliciously colored vegetables? Maple's designers just love to play with their food.
To produce these Heirloom carrots, farmers handpick seeds that harvest vegetables with the most desirable traits—flavor, texture, and color.
Lior Lev Sercarz, the proprietor and chef of La Boîte was inspired to create Ana N.36 spice blend by his close friend, restaurateur Ana Sortun.
Relae is a combination of Puglisi's experience with food and his philosophy around it.”—Anu, Maple's second neighborhood kitchen manager.