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 Maurepas Foods (3200 Burgundy St., phone n.a.) in October 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 completion of an extensive renovation of a vintage property at the corner of Burgundy and Louisa streets, in a part of town with few 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.
For the past seven years, Doyle had been 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.
Maurepas Foods will be open continually throughout the day, and Doyle says his menu will be designed to accommodate customers looking for full meals or just bar snacks.