Just like the restaurant's location, Sweet Maple's menu items also attract attention: Matcha moffles (chewy mochi waffles) are covered in green tea-flavored "lava" that spills across the plate, and "Big Hip" deep-fried French toast is stacked with plenty of fresh fruit and powdered sugar.
While many diners visit Sweet Maple for these creative dishes, Choi said that his primary goal is to create a neighborhood restaurant that patrons can visit multiple times a week. "Maybe because of the decorations, because we care about the plating and presentation, people might think (our food) is trendy, but that's not what we're after," Choi said.
Alongside its Instagrammable creations, Sweet Maple serves breakfast classics like scrambles, eggs Benedict, and sandwiches. Choi hopes Bay Area residents can all find something familiar at his restaurants, and he credits his diverse staff for creating menu items that reflect many different cultures. Sweet Maple Palo Alto's head chef, Nick Yoon, has worked in kitchens preparing European, Japanese, Chinese and Korean cuisines. Thanks to staff members like Yoon, Sweet Maple's offerings include fried rice made with the iconic Korean instant ramen Shin Ramyun alongside a version of huevos rancheros that stacks a chicken breast on top of a poached egg, roasted salsa and corn tortillas.
Sweet Maple is now open for breakfast and brunch and hopes to start serving dinner next month.
Sweet Maple, 150 University Ave., Palo Alto, 650-521-0764; Instagram: @sweetmaplesf. Check their website for the latest operating hours.
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