Brothers Patrick And Terence Feury Collaborate To Create Maia

In March, brothers Patrick and Terence Feury, two of the East Coast's most distinguished chefs, will collaborate for the first time to open Maia, a two-story restaurant, caf� and gourmet food market located at 789 East Lancaster Avenue. With rustic yet refined surroundings, the restaurant will serve locally sourced ingredients prepared with a European flair.

"My brother and I have both enjoyed extremely rewarding careers," says Patrick Feury. "Working together has always been one of our greatest dreams and we're thrilled to finally see it come to life with Maia."

Sharing the role of executive chef, the brothers draw inspiration for Maia's cuisine from the East Coast's agrarian bounty as well as the culinary traditions of European regions, with a special emphasis on Scandinavia and Alsace. The seasonal menu will include: Double Head King Prawn, with shrimp mousse and ancho chili vinaigrette; Trevise and Endive Salad, with concord grape focaccia and local blue cheese; Chestnut Soup, with smoked duck and wild mushroom; Grilled Poussin, with potato puree and lemon herb salad; Barbecued Eel and Foie Gras Terrine, with green apple, brioche log, hazelnuts and chive; Fondue with emmentaler, chicken herb strudel and sausage bread; and Steak Tartare, with bistro salad and potato gratin.

The menu will also feature an assortment of savory pies such as: Tarte Flamb� with Caramelized Onions, Westphalian Ham, Gruyere and Cr�me Fraiche; Fresh Shucked Clam Pie with garlic and parmesan; Pissaladiere with Spanish anchovies, olives and onions; and Smoked Crayfish Tartelette with Vesterbotten and leeks.

To create Maia's one-of-a-kind atmosphere, the Feury brothers, along with managing partner Scott Morrison, worked closely with New York-based Studio A Design, the successful team behind Mokai Lounge in Miami and Chelsea Landmark Residential Tower in Manhattan. The design juxtaposes brickwork, natural woods, metals, tile and glass against softer elements, including textured finishes, fabrics and mother-of-pearl wall coverings.

Design elements will include an artful homage to vino-culture; a stack of bleached wine barrels will be displayed within a dramatically lit cage. Octagonal corner niches, lined with high-backed banquettes against stacked wood walls, will create a sense of intimacy in the dining room. Outside, a magnificent fire pit will welcomes guests, while a heat-lamp lined terrace, will take the chill off for those who choose to dine alfresco during cooler weather.

Maia's first floor market and caf� will share the dining room's rustic elegance with antique whitewashed brick walls, floor to ceiling windows, stainless steel counters, end-block wood tables with candy yellow chairs and mosaic tiled floors.

The extraordinary lighting concept was created by Thomas Thompson, whose former projects include the home of rock legend Lenny Kravitz. Thompson worked to perfectly complement the design by amplifying the materials' natural reactions to light, suffusing the entire space with the kinetic energy quality of fire. The bar, under-lit with fiber-optics, will be made of glowing white onyx. A strip of incandescent ice will glow from the center of the dining room's long, dark-wood communal table. Downstairs, driftwood chandeliers dangle over the Caf�'s communal table and an infinity light box illuminates the bar.

The market will offer guests a tempting array house baked breads and pastries, charcuterie and fish cured on the premises, and a delectable selection of restaurant-quality carryout items. The Feury brothers always procure produce, fish, meats and cheese from nearby farmers in Pennsylvania, New Jersey and Delaware, and Maia's Market will showcase the best of these local i