For David Silva, who attended Palm Beach Day Academy and has family in the area, opening Maven on the former Nick & Johnnie’s site felt like coming home. It also provided a seasonal alternative to his summertime Nantucket restaurants, Galley Beach and Afterhouse Seafood Bistro & Wine Bar. Best described as an American brasserie with French touches, Maven sources its raw materials through local purveyors, with seafood courtesy of North Star, hydroponic produce via Swank Farm, grass-fed beef by Bush Brothers, and organic, free-range eggs from Holman’s Harvest. Chef W. Scott Osif’s approach is mirrored in the popular jumbo lump crab cake, topped with fresh mint and a julienne of tomato and cucumber and served with a Champagne beurre blanc. “Our idea of hospitality is that it’s a gift we’re giving to make people happy,” says Silva. “It’s important that guests know they’re receiving the highest quality ingredients available on the market.” Palm Beach.