![](https://www.washingtonian.com/wp-content/uploads/2012/04/MAPLEBRUSCHETTA.jpg)
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
![](https://www.washingtonian.com/wp-content/uploads/2012/04/MAPLERAGU.jpg)
Chef Felix Gonzalez tops this dish of tagliatelle and lamb ragu with plenty of aged cheese. Photograph by Erik Uecke
![](https://www.washingtonian.com/wp-content/uploads/2012/04/MAPLEDESSERT.jpg)
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
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Gronning based the bar’s design around a beautiful piece of wood he had leftover from a previous project. Photograph by Erik Uecke
![](https://www.washingtonian.com/wp-content/uploads/2012/04/MAPLEFACADE.jpg)
Next up at Maple: outdoor seating, provided a pending permit comes through. Photograph by Erik Uecke