Diners mix and match bruschetta variations with toppings such as white anchovy with cannellini beans and prosciutto di Parma, fig spread, and Gorgonzola dolce. Photograph by Erik Uecke
Chef Felix Gonzalez tops this dish of tagliatelle and lamb ragu with plenty of aged cheese. Photograph by Erik Uecke
Robertson said she was surprised to find a lot of diners ordering desserts, which include this Nutella panino with smashed banana and toasted hazelnuts. Photograph by Erik Uecke
Gronning based the bar’s design around a beautiful piece of wood he had leftover from a previous project. Photograph by Erik Uecke
Next up at Maple: outdoor seating, provided a pending permit comes through. Photograph by Erik Uecke
