Maverick to Launch New, More Modern Menu June 1
Newly promoted executive chef Emmanuel Eng is behind it all.
Newly promoted executive chef Emmanuel Eng is behind it all.
It's the first substantial revision of the list since opening, and now includes spritzers.
'It's the restaurant I've always wanted to have,' says chef Christopher Kostow.
It's not exactly 'meat-centric,' explains Slice, but it's damn good.
The menu will get a little more upscale, and the relaunch happens in April.
It's available only for a few weeks, by special advance order.
The restaurant is taking over a next-door space and doubling in size.
It's in honor of his newborn baby daughter, Apollonia.
Also, there's some more love for Izakaya Yuzuki.
Also, the Dixie preview dinners have been extended.
Also, they're doing the fried chicken Keane used to do at Market in St. Helena.
When they reopen in March 2012, there will be a totally new menu and new look.
The larder at Bar Tartine continues to expand, and the beverage program veers away from wine.
Chef Alicia Jenish took over the executive chef job at the Grand Café (Geary and Taylor) this fall, joining the Kimpton Hotel empire and revamping the French menu with more of a brighter-flavored, California bent. Jenish spent years in the...