Maurepas Foods, the new Bywater restaurant by former Dante's Kitchen sous chef Michael Doyle, is just about set to open. They're in the process of wrapping up construction this week, with all of the proper inspections and what-not happening by Friday. They could open as early as Saturday.
Back in September their opening looked imminent, though it was delayed until now. At the time, Doyle described the restaurant to the Gambit, saying, "We're all a bunch of fine-dining refugees here. ... We want to give an alternative to the standard appetizers, soup, salad, entrée format."