Pat's Pick
’S WONDERFUL, ‘S MARFALOUS Until this year, folks who found themselves in Marfa at mealtime had a choice of tacos or tacos (oh, wait—you could also get a burger). This summer, the options increased exponentially, which is to say that there is now a fine-dining option in this Big Bend-area town of 2,525. Maiya’s is a stunner, with an urbane look that has utterly transformed the downstairs of the 1931 Brite Building. Sage-green accents subtly brighten the walls, and sconces and sleek ceiling fixtures reflect the building’s art deco heritage. The young husband-and-wife team of Maiya Keck and Joey Benton, eight-year residents of Marfa, opened the place in April as the fulfillment of a dream. Keck, who is the chef, brings her love of Mediterranean-influenced cooking to simple, rustic dishes like Italian sausage roasted with onions and grapes. Her baked chicken in a savory Italian agro-dolce sauce plays off the sweet and sour flavors of raisins and balsamic vinegar. Crème brûlée brings a French element to the mix. Despite their well-documented suspicion of anything newfangled, Marfans have embraced the restaurant wholeheartedly. And as for travelers who happen upon it, they’re as tickled as they are astonished.
’S WONDERFUL, ‘S MARFALOUS Until this year, folks who found themselves in Marfa at mealtime had a choice of tacos or tacos (oh, wait—you could also get a burger). This summer, the options increased exponentially, which is to say that there is now a fine-dining option in this Big Bend-area town of 2,525. Maiya’s is a stunner, with an urbane look that has utterly transformed the downstairs of the 1931 Brite Building. Sage-green accents subtly brighten the walls, and sconces and sleek ceiling fixtures reflect the building’s art deco heritage. The young husband-and-wife team of Maiya Keck and Joey Benton, eight-year residents of Marfa, opened the place in April as the fulfillment of a dream. Keck, who is the chef, brings her love of Mediterranean-influenced cooking to simple, rustic dishes like Italian sausage roasted with onions and grapes. Her baked chicken in a savory Italian agro-dolce sauce plays off the sweet and sour flavors of raisins and balsamic vinegar. Crème brûlée brings a French element to the mix. Despite their well-documented suspicion of anything newfangled, Marfans have embraced the restaurant wholeheartedly. And as for travelers who happen upon it, they’re as tickled as they are astonished.
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