Red Maple Review

Overall Review

Red Maple “used” to be a restaurant in the heart of Mt. Vernon.  However these days it has made a sharp left turn toward more of a lounge feel.  The focus is on music and drinks, which has left the food lost in translation.  In regards to service, we said to each other that this is not the place to come expecting to be paid much attention to.  The service was not poor, it’s just that staff was more focused on the folks in the bar area.  The food left us wanting and a little unsatisfied.  What has stayed the same is the strange and interesting mixture of people that frequent this establishment.  It is fair to say that most if not all kinds would easily fit in here.  With that being said, Red Maple is a great spot for non-hungry folks looking for a lounge atmosphere.  There is only street parking available along with a few paid lots.  If you choose to venture out to Red Maple please be advised that it is not easy to find.  They have chosen not to clearly mark the location.  Rather there is a small etching of an abstract red maple tree on the wall of the building and on the glass entrance.  Overall we give Red Maple ♪♪.  

Duck Rolls


The poor chef did unspeakable, unforgivable and atrocious acts to these poor ducks.  We sat there for the longest time wondering how on earth it was possible to make a duck mushy.  It appears that the duck was minced, pulverized and then pureed.  The duck was seconds away from becoming a liquid.  These duck rolls left us confused and bewildered.

Chili-Lime Grilled Shrimp


The shrimp in this dish sat atop a bed of quinoa that was mixed with bacon and jalapeno...Halleluiah!  The quinoa was light and flavorful.  The zesty chili lime dusted only the top of the shrimp, causing us to place the shrimp face down on our tongues to really enjoy the flavor.  This dish was one of our preferred dishes.



Vegetarian Pot Pie


Imagine orzo pasta and red lentils baked beneath a pot pie crust.  The chef choose to put more orzo and less lentils in this pot pie creating a deprivation of flavor.  If the chef reversed that and added more veggies and aromatics, this dish would have been a hit.  The pie crust was cooked to perfection. 



Seared Pork Belly Skewer


The pork was seared to perfection, yet it had no seasoning on it.  The pomegranate sauce was very tasty but it was sparse and just gently brushed on the pork.  The grilled watermelon was delicious; the addition of salt and molasses smart and pleasing.

Indian Curry Crab Hush Puppies 

Surprisingly there was quite a bit of honey in this dish creating an unnecessary amount of sweetness.  The choice of roughly ground corn meal gave the hush puppies a grainy texture.  This dish was not a favorite.


Beef Tenderloin


The beef in this dish was cooked to perfection however the chef murdered it when he added his Nicaraguan Chimmichurri.  That stuff was so sour and bitter it locked up the back of our jaws.  He then made a 2nd stop on the sour train with his cold, sour and bitter carrots.  This dish was a disgrace. 


Duchess Potatoes



Envision boxed mashed potatoes that are dry and mealy with little flavor.  Though the menu promised asiago cheese, it was nowhere to be found.  He did manage to create a tasty tomato relish, which was this dishes redeeming grace.  It would have better if the relish were not so cold.  What a strange dish!

Baked Rockfish



The rockfish was cooked to perfection and finally seasoned well.  The lentils that accompanied this dish were cooked better and stood out more than the ones in the pot pie.  Our only concern for this dish was the super salty crispy kale. 


Plantain Chips


These had both the taste and texture of chips. An aroma reminiscent of french toast emanated from them, giving us the warm fuzzies. They were salty with a subtle hint of sweetness provided by the infusion of fennel vanilla throughout. These light, crispy and airy plantain chips were very tasty.


Red Maple Crab Dip


Now from the sublime to the ridiculous, this crab dip was very uninspiring to say the least. It consisted of a heavy cream sauce, light on the crab and had a very unmemorable taste.


Lamb Burger


The chef's use of Middle-Eastern spices was fabulous here, though the dish could have used a bit more salt. The lamb was tender and very well cooked. His use of pita bread was great. This dish was highly aromatic with the perfect amount of spice.



Chocolate-Cayenne Truffle Brownie


Surprise!!! This dish was heavenly.  The cayenne pepper delivered a sensational heat to the palete.  The bourbon cream sauces perfect counteracted acted the heat of the pepper cooling down our taste-buds.We love this dessert. 
Melissa's Review

Red Maple used to be one of my favorite restaurants.  Unbeknownst to us, the chef changed.  Previously the cuisine had an Asian fusion flair, now the food has more of a middle eastern fusion flair.  Angela and I were quite surprised to see the difference.  Not only had the menu changed, but the atmosphere was different.  I could tell Red Maple has shifted its focus from food to more of a bar/club feel.  This was extremely disappointing to me.  The music was loud and all the patrons were congregating in the back of the restaurant while Angela and I were the only ones sitting in the food/restaurant section.  The restaurant maintains its sleek, sophisticated décor but the vibe was way off for me.  The food was so-so.  Much of it was not seasoned well and some of the dishes were just plain confusing.  It was hard to tell which direction the chef was headed.  The restaurant’s tapas style dinning allowed us the opportunity to try everything on the menu.  When you eat everything on the menu you get a rather comprehensive view of the restaurant.  With that being said I give Red Maple ♪♪.  

Angela's Review

Red Maple used to be one of my favorite places to eat. The great big fireplace and comfortable sofa-like chairs, along with dim lighting, and the ever present DJ spinning global beats, appeal to me on an almost primal level. Though the atmosphere has not changed, this visit revealed a change in chef and menu.  Where a mixture of small plates and a few entrees used to be, is a fully small plate menu.  Where an Asian inspired menu used to be, there is now a more Middle Eastern flare.  The food here is hit or miss, though there are some really well done offerings. I still have not figured out the reason behind many chefs NOT flavoring the protein involved in whatever dish they are creating. It really does drive me nuts to have perfectly cooked steak, or tuna… or… whatever, that has no flavor of its own, ostensibly because the chef expects that the accompaniments will carry the dish… NOT SO. The service here was not bad, though this might have more to do with the fact that the dining area was empty save for the two of us. Red Maple seems to be, more now than perhaps before, a place where people come to mix and mingle in the bar area with the dance floor, rather than sit in the dining room area and eat.  I give Red Maple ♪♪ and a half note.