by Ian McNulty
A restaurant in the Bywater that’s been in the works for more than a year is nearing completion. Chef Michael Doyle hopes to open his new Maurepas Foods within the next few weeks and begin serving a wide-ranging menu he describes as country food with refinements and updates.
“It’ll be what somebody’s grandmother is cooking somewhere in the world,” Doyle says.
He and his crew are nearing the end of an extensive renovation of a property at 3200 Burgundy Street, a vintage corner building in a part of town without many other restaurants. Maurepas Foods will serve lunch and dinner and possibly stay open for late-night service.
“We’re planning to roll to midnight and see if people go for it,” Doyle says.
Doyle was formerly sous chef at Dante’s Kitchen, a Riverbend restaurant with an exceptionally well-developed network of local suppliers. He says he plans to use relationships he built there with farmers and fishermen to supply his own venture. The kitchen also will produce many of its own staples, from pickles to sausage, he says.
The restaurant will be open continuously throughout the day, and Doyle says his menu will be designed to accommodate customers coming in for full meals or those just looking for some bar snacks. Prices will likely range from $4 to about $16.
“We’re all a bunch of fine-dining refugees here,” he says of himself and his staff. “We want to give an alternative to the standard appetizers, soup, salad, entrée format.”
Maurepas Foods will have a full bar, and Doyle says his liquor license application for the restaurant is underway.
3200 Burgundy St., phone n.a.