I woke up the other day, got some emailing out of the way, got in my car and was suddenly in Radnor.
(76 to 476 south- get off at St. Davids, make a right and it's up on your right about 3/4 of a mile or take train to Villanova and walk 1/2 a mile).
Maia had been open exactly a week that day and I had yet to visit and check out its radness. I rarely use the word "rad," but we are in radnor and it's appropriate.
Maia is the greek goddess of spring, from which we actually derive the month of May, so it's only fitting that their opening slated for Fall of 2007 be delayed.
It's like a complex of greatness. An espresso bar, Beer take out, Market/Deli, Bistro and 200 seat restaurant wrapped up in one rather big package delivered to you by Scott Morrison of Nectar and Basil as well as the Feury bothers, Patrick and Terence, of Nectar and Striped Bass (stein era) respectively.
When I first arrived I said to the amicable host that I was by myself and would be dining....I didn't see the bar at first...When you first walk in you are in such awe of everything, you might not see the large rectangular bar on your right. first she steered me towards the espresso bar then I was relieved I could sit and have a pint with my lunch. A pint of pikeland pils of course.
No one was at the bar, so I immediately appeared like the young lady lush sitting by her lonesome drinking in the middle of the day. perfect. It's bad enough I've got the oldest car in the parking lot, and a few more georges then bens in my purse. Now they're really judging.
But Timmy my bartender was the best. He had no other guests at the bar so we became fast friends. He even gave me a guided tour so I could check out the restaurant upstairs -that is still about two weeks out.
It's two days later and I still can't calmly talk about their French Onion Soup. The croute had a mix of four different cheese. The onions were sweet and caramelized. Without having any other french onion soup quite stand out like this, I'' go ahead and say it was the best FO I've ever had.
I was actually full after the soup but went on to get the Chocroute. A melange of sausages: Bratwuest, knockwurst and a frankfurters, they were hanging out in some Kraut with some fatback accompanied by whole grain red mustard. Having worked for a German chef my first two years out of college, I am quite at home nibbling on some links. The presentation was interesting, they came housed in little red pots.
The beer line up was very impressive. A list done by PLCB sommelier Melissa Monosoff (formerly of the Four Seasons and Striped Bass- thus the Feury connection) with the outsourced assistance of consummate counselor, Matt Guyer of the Beer Yard, just a mile or so away. Drinkers can look forward to Troegs Pale Ale, Geant Goliath, Sly Fox Pikeland Pilsner, Founders Centennial IPA, Allagash White and many more.
You can even sit in the bistro area to the right, grab one of their two hundred bottles and drink it right there....it's like the most upscale funky cafeteria setting I've ever seen.
The owners were bustling around, all snazzed up making sure things were running as should be.
There was a very interesting play with raw materials of wood, glass and metal.
Timmy told me specs on what trees the wood came from but I didn't get a chance to write it all down. The tree stump that is the host stand is actually the same tree that they used for the majority of the flooring.
Not too much of an official website yet...this is the only thing I could find.
Below are a bunch of pics but they don't quite get the job done. Even good ol' Ripley would tell you to see it to believe it.
You can read more here or there.