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Maurepas Foods Restaurant Review: Maurepas Foods is the brainchild of Michael Doyle, formerly of Dante’s Kitchen. Doyle’s concept is so original that to divide the dishes into appetizers and entrées wouldn’t work, as each is suitable for either category. The menu may prove a bit challenging for some first-timers; after all, who really knows what squash soup with hibiscus slaw is going to taste like, or how goat tacos will stand up to regular old tacos? Do try the pork meatballs with eggplant and garlic purée. The diesel-strength craft cocktails are as much a highlight as the food, emphasizing spirits and with components such as bourbon with smoked paprika. We are sold on the “Jalisco Fistfight,” which combines tequila, orange, lime and cilantro. The wine list is brief but cleverly devised, with about ten reds and ten whites, but all palates are covered. For dessert, try the cookies and milk with “Millionaire Juice” --- bourbon, cream, sugar and spice.