Welcome to Maple Landing!

Maple Landing is the latest restaurant to open in the dallas love field area! Sharing a space with social pie, we are a laid back “wanna be “ dive-bar with a nod to the aviation history of love field & southwest airlines. stop in for a burger, bourbon, brisket or beer before work or your next flight.

Jonathan Calabrese


Jonathan was a late comer to the culinary world.  He graduated from UNT in 1996 with a Philosophy degree and worked in Health Care Consulting before deciding to go culinary school in 1998.  Jonathan graduated from Art Institute of Dallas as the valedictorian of his class, then Jonathan had the pleasure of staging at The Grape Restaurant under Executive Chef Brian Luscher where he attributes much of his overall ‘how to’ process of running a kitchen.  Opportunity came quickly for Jonathan and his best friend business partner as he opened his own restaurant in Lakewood called Savory Bistro which was met with consistently positive reviews.  From this point he has grown the business over the last 15 years adding State&Allen Kitchen/Bar (2004) , the Nodding Donkey’s Sports Bar (2010), and now, Maple Landing (2019). Jonathan and rhett are excited to show off their new j+r smoker and launching a new bbq brand in dallas, stutz bbq. He is working with the Dallas historical society to shine a spot light on the love field area and is proud to bring history, food, beer & bourbon together in this historical corner of Dallas.

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Rhett Dukes 


Rhett Dukes started with State&Allen (Savory Catering) coming on as a sous chef.  Quickly Rhett’s knowledge, passion and skill elevated him to Chef de Cuisine within the company.  The fall of 2014 Rhett was promoted to Executive Chef.  Rhett has a wealth of culinary knowledge with his various stops in Houston where he started his culinary career, to stops in Chicago where he reached Executive Chef Partner before coming back to Texas and settling in Dallas.  Rhett has a determination that can only be matched by his creativity; no task or challenge is a problem but an opportunity per Rhett. His food knowledge is global but his view is local creating a combination that is as cool as his disposition.  Rhett has taken over complete control of creating new menus for State&Allen and Savory Catering.


Bourbon, beer, and more 

View our happy hour list

View Our beer list

view our bourbon list

View Our wine list

View our cocktail list

We love working with local & state spirit producers

Wild Horse Distillery (rum) • Balcones - Waco (whiskeys) • Revolution Spirits - Austin (Gin) • Green House - DAllas (gin) • Herman Marshall - Dallas (whiskeys) • Acre Distillery - Ft. Worth (whiskeys) • Black Eye Distillery - Ft. Worth (vodka)


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