San Francisco, CA 94110
SF Weekly's Description
This tiny, brick-colored bistro may be known for Baltimore crab fluff and fried chicken -- both worth the hype, incidentally -- but its new chef de cuisine, Matt Brimer, is looking at Americana anew. He serves brussels sprouts with ham-hock foam and a slow egg, and drizzles an oxtail vinaigrette over flat-iron steak at this Mission District restaurant. Brunch at Maverick is a relaxed, adult affair, with unusual takes on the standards and cinnamon sugar doughnuts, fried to order.
Tips from foursquare
From the fried chicken to the crab fluffs, Scott Youklis is doing comfort food at its finest, and lo and behold, he was even doing it before it became a recession trend. [Eater 38 Member]
Make a reservation for Sunday brunch. Get some mimosas and doughnut holes for the table, then sample any of the delicious treats. Make sure and throw on some "Youk's Hot Sauce"!
go to Maverick & get the fried chicken!
new place and fantastic food an diamond in the rough
Drink "The Roots": Beltrame's Refosco '04 (Friuli, refosco grape variety) & Ravardel’s Châteauneuf-du-Pape '07 (S. Rhone, grenache blend). Great wines produced in exceptional vintages. Can't miss!
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