Bywater farm-to-table restaurant Maurepas Foods (3200 Burgundy St., 504-267-0072; www.maurepasfoods.com) will close Oct. 5. Executive chef and owner Michael Doyle confirmed Wednesday that the eatery will close permanently after almost four years of service.
Doyle, who formerly worked as a sous chef at Dante's Kitchen in the Riverbend, opened the restaurant in 2012 and quickly won accolades locally and nationally for his farm-to-table-driven menu, creative cocktails and lively dining scene.
The restaurant was considered a trailblazer in Bywater, setting the path for a swath of casual-but-hip eateries that adhered to a "local first" mantra when procuring food from area farms and producers while offering diners prices that reflected the neighborhood's bohemian appeal.
Doyle says it will be business as usual at the restaurant in its final days and that he is working to find new placements for all of his employees.
Doyle and his family own the building at 3200 Burgundy St., something Doyle says renders them "lucky," and that they are considering future options.