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The Covington restaurant bills itself as “historically inspired, locally sourced.”
"When I dine out, I want to be greeted right away. And when I’m ready to pay, I want to be able to pay. The worst is when you’re finished and your credit card is on the table and you’re waiting."
Maplewood is not terribly soulful or distinctive, but it's fast, fun, and pretty darn good, particularly for dinner.
Chef Jean-Robert de Cavel and maître d’hotel Richard Brown have doubled down on old-school esprit, when eating a meal was neither a precursor nor an afterthought, but the main attraction.