Maple Drive Venue to Feature Larder Grab & Go Retail Service
Chef Suzanne Goin and her business partner and Sommelier Caroline Styne, announce that the Lucques Group will launch a retail space in the courtyard of the office building at 354 North Maple Drive in Beverly Hills, slated to open at the end of October, 2011. The business, The Larder at Maple Drive, will provide a retail take-out business of breakfast and lunch items modeled on the freshly prepared foods offered at The Larder at Tavern.
Since opening Lucques, their flagship restaurant, in 1998, Goin and Styne have built a devoted following and have added two other concepts – A.O.C., their groundbreaking wine bar with a small plates menu in Hollywood, and Tavern in Brentwood, where locals gather for Goin’s market focused breakfast, lunch, and dinner dishes.
With substantial growth in their three restaurants and catering, Goin and Styne began a search for a facility that would enable them to further develop the retail business. When the Maple Drive space became available, they agreed it was an ideal opportunity for their vision. “We’ve been discussing expanding our retail business for a long time, and demand made it a necessity,” said Styne. “When this space became available, Suzanne and I knew it would be a solid fit, and that we could generate additional sales by making use of the existing space and producing our Larder menu items for a daily business market.”
The Larder at Maple Drive will be located in the courtyard of the business where office tenants and visitors can purchase fresh sandwiches, pastries, salads, fruits, breakfast items, soups, artisanal coffees, cookies and seasonal fruits.
The Larder at Maple Drive is slated to open at the end of October, 2011. Operating hours will be Monday through Friday from 8 a.m. to 4 p.m. Complete menus can be viewed at www.thelarderatmaple.com.
Suzanne Goin was named one of Food and Wine magazine’s “Best New Chefs” in 1999, within a year after opening her first restaurant. In 2005, Suzanne’s cookbook, Sunday Suppers at Lucques, was published by Alfred A. Knopf. In 2006, the James Beard Foundation acknowledged Suzanne’s culinary achievements with the award for Best Chef California and an award for her cookbook, Best Cookbook from a Professional Viewpoint. . She has received four concurrent nominations for Outstanding Chef of the Year by the James Beard Foundation from 2008 – 2011. Suzanne and Lucques Catering have been the official caterers for the annual SAG (Screen Actors Guild) Awards for the past two years. In April 2011, Goin & Styne were honored to prepare a dinner for President Obama, whose fundraising team selected Suzanne and Tavern for this momentous event.
Goin and Styne are among the most respected restaurateurs in California, and continue to receive praise for their food, beverage programs and service from the Los Angeles Times, New York Times, Wall Street Journal, L.A. Weekly, Daily News, Condénast Traveler, Gourmet, Bon Appétit, Saveur, Los Angeles, Angeleno, Zagat and Gayot.com. They are co-founders of L.A. Loves Alex’s Lemonade, scheduled for November 6, 2011, their fundraiser benefiting research for childhood cancer which raised over $300K in its inaugural year.
For hours and reservations, call:
The Larder at Maple Drive | 245 N. Maple Drive, Beverly Hills, CA 90210
Phone 310.248.3779 | Fax: 310.248.3791
Website: www.thelarderatmaple.com.
Email larderatmaple.@att.net
Please visit Suzanne Goin & Caroline Styne’s restaurants on the Web:
www.lucques.com www.aocwinebar.com www.tavernla.com
or visit www.OpenTable.com
Become a fan of the restaurants on Facebook at
http://www.facebook.com/pages/Lucques/99948650285
http://www.facebook.com/pages/AOC/274362905316
http://www.facebook.com/pages/Tavern/151974399419
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Sample Menus Follow; Subject to Change
breakfast menu
(served from 8:00 am – 10:30 am)
PASTRIES
(subject to availability)
Croissant 3.50
Almond croissant 4.25
Pain au chocolat 4
Walnut bundle 4.25
Blueberry muffin 4
Bran muffin 3
Pecan sticky bun 4.25
suzanne-style (with bacon) 6.25
MAIN COURSES
Scottish oatmeal
with dried fruit compote and steamed milk 8
House-made granola with milk or straus yogurt 8
add berries +3
Priests pancakes
with Vermont maple syrup 10
add bacon +3
Baked French toast
with roasted apples, walnuts and date syrup 13
add bacon+3
EGGS
Soft-scrambled eggs
with fontina and crème fraîche 12
with broccoli and sharp cheddar12
with smoked salmon, capers and chives 14
Chorizo and eggs with sweet pepper sofrito, manchego and fried potatoes 14
Buttermilk biscuits
with iowa ham, poached eggs and paprika hollandaise 14
Beef brisket hash
with horseradish cream and pickled onions 15
Two eggs any style
with fried potatoes or tomato and toast 10
add bacon +3
SIDES
Farmers’ market fruit 6
Fried potatoes 4
Vande rose bacon or ham 4.50
Pork sausage patties 4.50
lunch menu
(served from 11:00 am – 4:00 pm)
SOUP OF THE DAY
cup $5.00
bowl $8.00
SALADS
arugula, radicchio, grapes, pears, walnuts, saba, young pecorino $12
butter lettuces, buttermilk dressing, avocado, orange, cucumber $11
chopped chicken, apple, bacon, whole grain mustard, point reyes blue $14
chopped vegan “cobb”—avocado, beets, squash, tomato, chickpeas $13
spanish tuna, shellbeans, fingerlings, marinated tomato, tapenade, egg $16
FROM THE LARDER COUNTER
1 side $5, 2 sides $9.50, 3 sides $14
1 protein $9
1 protein plus 1 side $13
1 protein plus 2 sides $16
harissa grilled chicken
slow-roasted salmon
grilled hangar steak
roasted carrots and parsnips with dandelion and olives
farro and black rice with cavolo nero, pinenuts and currants
kabocha squash with peperonata and pepitas
young broccoli with grilled onion and pecorino
fregola with chickpeas, dates, dried apricots and almonds
FICELLES $8
soppressata, asiago, pepperoncini
delice d’affinois, apple, watercress
turkey, swiss, house-made relish
burrata, broccoli, currants, pinenuts
iowa ham, oregon butter, radish, watercress
SIGNATURE SANDWICHES
the pilgrim—turkey, stuffing, cranberry, lettuce $14
the angeleno—artichoke, burrata, cavolo nero, lemon $13
the rory—chicken breast, pesto, avocado, arugula $13
the steakhouse—roast beef, tomato, horseradish cream, bibb lettuce $14
the ode to greenblatts—pastrami, turkey, local jack, coleslaw $15
the laurel canyon—avocado, market peppers, feta yogurt, sprouts $13
the ploughman’s lunch—cheddar, iowa ham, apples, british pickle $14
the maple drive—original recipe meatloaf, ketchup, mayo, lettuce $14
HOT SANDWICHES
the new yorker—brisket, horseradish, picked onion on sourdough $15
the reuben—pastrami, gruyère, russian dressing, red cabbage on rye $15
spanish grilled cheese—lomo, mahon, romesco, quince paste $14
autumn grilled cheese—young asiago, persimmon, salted pecans $13
FROM THE SANDWICH BOARD
Choose your bread: $2.00
larder sourdough, caraway rye, whole wheat, ciabatta, baguette
Choose your protein: $4.00
roasted turkey, iowa ham, prosciutto, tuna salad, bacon, sopressata
Choose your cheese: $3.00
seal bay triple cream, burrata, Vermont cheddar
Choose your veg: $1.00
lettuce, tomato, cucumber, radishes,
Choose your spread: $.50
aioli, whole grain mustard, extra virgin olive oil, Oregon butter
