Dinner tonight was at Maverick, a small new restaurant on 17th at Mission that Daphne suggested. Maverick is a partnership between chef Scott Youkilis and wine director Michael Pierce.
Billed as an “American Eatery & Wine Bar” Maverick serves comfort food in a hip, fun environment for lunch (brunch on the weekends) and dinner each night. First course items range from $5-11 and second plates vary from $16-25. The wine list is both value-oriented and eclectic with offerings from vineyards throughout the country. Michael loves talking about his selections and he offers more than 20 wines by the half-glass as well as the full. Each Monday, bottles are 40% their already reasonable price.
Our dinner was substantial as we were drawn to the Cincy BBQ pork ribs and toasted (deep fried, duck filled) ravioli as starters. A delicious beet salad with chiogga and white beets, radicchio and Pt. Reyes blue provided a (somewhat) healthy respite.
For entrées we continued to select heavy options. I opted for the fried chicken. The buttermilk soaked free range chicken was incredibly juicy and perfectly southern fried, and the mashed potatoes and collard greens were tasty. The ladies selected the Appalachian pork shoulder. Its molasses glaze with a bit too sweet but the turnip, celery root and potato dumplings were outstanding. Not surprisingly, we had no room for dessert although the options were very tempting. Next time we’ll start lighter and think about splitting main plates.
Maerick has developed a loyal following: they were voted best new restaurant in San Francisco Magazine’s readers poll edging out Range and Mamacita and 2nd best spot for brunch overall. With seating for less than 30, reservations are highly recommended.
From December 12-23, Maverick is planning 12 special meals for the holiday season. Highlights are the Hanukah dinner December 15, the Christmas dinners the 22nd and 23rd and the Italian wine dinner on the 20th. View the complete list
Maverick: 3316 17th Street, San Francisco, CA (415) 863-3061