The goal of Maven was to blur the lines between the kitchen and the bar, to marry as much as possible beverages to food. We think the two should forever go together. Pleasure craves company. If you’re having a drink, you should eat something. If your enjoying a meal, it’s almost a waste if you don’t have something tasty to sip on. We love both too much to do one without the other.
Blurring these lines was the genesis that spawned many ideas: our open kitchen with chef’s counter for example. Our guests are able to sit at the bar and watch the drink making magic happen, and equally so, sit at the chef’s counter and enjoy the show of fire and knives.
Continuing on this theme, our style pulls artistry from the kitchen and the bar into the other department. We don’t separate. The bar borrows many culinary techniques from the kitchen, and the kitchen marries spirits from the bar into its offerings. Our bartenders go to the market just as often as our line cooks.
But then we asked ourselves:
How do we get more market produce into the bar?
How do we get more local farms into the bar?
How do we get stuff from the garden directly into the bar?
Why don’t we put the bar in the garden?
And we now have a living wall of lush and thriving plants behind our bar. While growing culinary herbs mere feet above the point of use would be localist’s fairytale, the arsenal of grow lights it would take to grow thai basil would certainly be a buzz kill for our sexy ambiance.
Flora Grubb designer Daniel Nonal considered the available sunlight in our space and designed a kick-ass living wall. Ground Cover Landscaping brought in irrigation, 136 plants, and put it up without a hitch. The wall smells great. It feels wonderful working under lush plants. And it’s certainly far more interesting than a flat screen TV.
Giving new meaning to term wall-flower, our wall, with bright little red flowers, just started to flower last week.