Quick Bites: Maud’s on Main | PostIndependent.com

Quick Bites: Maud’s on Main

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Maud’s on Main is getting ready to celebrate its second year on New Castle’s main drag, but its roots go back much farther.

In fact, it’s the second eatery to be named after co-owner Molly Mogavero’s grandmother Maud. The first was a cafe and deli run by Mogavero’s mother, Ann, near Buffalo, New York.

“She named it after her mother, who always wanted to have a restaurant but never had the means or the time,” Molly said.

The restaurant tradition stuck with her even after she moved to the valley and worked as a massage therapist in 2002.

When the idea of a restaurant began to take hold, Mogavero and her husband, Jeff Ellis, initially looked in Carbondale, but cost pushed them downvalley.

“It worked out. We were able to purchase the building and renovate the space,” she recalled.

“We believe in New Castle. It seemed like where we were supposed to be. It was more than just opening a business, it was about building community.”

They thought the old-fashioned name suited the space well, and Ann even moved out to help.

Maud’s, located at 316 W. Main, is open winters Wednesday through Saturday (also Tuesday in spring and summer) for lunch and dinner, with a break in between.

Inside, it’s a comfort balance of casual and formal, with counter service and a clear-your-own-table policy.

“I want people to feel like they’re dining in my home,” Mogavero said. “I want to see everyone, I want to talk to them and say hi when they come in.”

The vibe is mirrored by what Mogavero describes as “upscale comfort food.”

“We do everything homemade and from scratch. There are no shortcuts,” she said. “There’s a lot of love and heart put into the food.”

There’s a wide array of desserts to choose from, and the entrees include “a little bit of everything.” There’s the quintessential American ruben and New York beef on weck sandwich, the popular shrimp and avocado salad, and Mogavero’s Sicilian (other) grandmother’s homemade lasagna recipe.

“I believe in this type of cuisine because it’s what I was raised on,” she said.

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