Maple and Pine_poached lobster

A Taste of Spring at Maple & Pine

Ah Spring! One of our favorite times of the year as the crisp Richmond weather comes in, flowers are blooming and new ingredients that will make their way into our favorite dishes are harvested.

Chef David Dunlap is as passionate about plating a gorgeous dish as he is about the ingredients used to put it together. Being a true lover of fresh ingredients, Chef Dunlap has begun to round up a list of ingredients which will inevitably be used in Maple & Pine restaurant’s delicious seasonal menu. He recently shared what he most looks forward to using this upcoming spring harvest. “I love all the seasons but as winter starts to come to an end in early March, I start to long for the warmth of spring and all the goodies that come along with it. The two ingredients I look forward to the most are fresh asparagus and morel mushrooms. The two are delicious on their own but when they are put together, something magical happens. I feel the combination of the two is the ultimate taste of spring.”

Maple and Pine patrons are in luck this upcoming spring season as Chef Dunlap has worked with local farms to source the freshest asparagus and morel mushrooms.

For health conscious diners, the benefits of asparagus include: good source of vitamin K, anti-inflammatory and anti-oxidant properties and it is a great source of fiber. Similarly, morel mushrooms provide endless health benefits including: high levels of copper, vitamin E and potassium, which may improve cardiovascular health.

We cannot wait to sit down for the delicious – and healthy, spring seasonal menu at Maple & Pine!


Maple and Pine_poached lobster Chef Dunlap's Poached Lobster
True To Our Place, Diverse By Design

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