* Click here for rating key
THIS RESTAURANT IS CLOSED Maia Restaurant & Market Restaurant Review: THIS ESTABLISHMENT IS CLOSED Visitors are greeted by a first floor café and market at this multi-purpose, 400-seat foodie destination. But upstairs is where the project really soars, thanks at first glance to a warm wood-centric design by New York-based Studio A. But get comfortable in one of the handsome banquettes and everything gets better. A mecca of modern seafood, Maia harnesses chef Patrick Feury’s creativity from the get-go. Start with one of the raw options, like the house-smoked tuna loin with kohlrabi and green olive purée. The eel and foie gras, the culinary equivalent of leather and lace, is a smoky and sweet torchon atop toasted brioche. Then choose from dry pack scallops with a timbale of peeky toe crab meat, or a trio of lamb: roasted chops, tangy leg confit tossed in salad, and Moroccan-spiced merguez sausage. The wine list, designed by consulting sommelier Melissa Monosoff, includes 20-plus wines by the glass along with an impressive array of beers, which can be paired with your meal upon request. Pastry chef Julie Waters plays coyly with flavors, never better than in the mint-chocolate cake topped with minted semifreddo and studded with salty pretzels.