It’s Time To (Re)Visit San Francisco’s Maybeck’s, Here’s Why

The Marina District favorite, Maybeck’s restaurant recently reopened with a new California-inspired menu and talented chef/ owner line-up. Chef/ owner Aaron Toensing has added to the team long-time friends and chefs/owners Jeff Banker and Lori Baker (the husband-wife duo behind Baker & Banker) to create a new seasonally driven menu.

The refined menu features bold flavors and both local and Japanese ingredients, as well as a noteworthy dessert menu from Baker. The classy, relaxed space has gotten a remodel, which includes moody green interiors; wood tables; chic lighting; and copper accents to match the bar. The updated restaurant interiors also feature a crudo bar and soon it will include an all-glass wine shop and private dining room.

The new menu features a variety of elevated dishes, handmade pastas and innovative, sweet creations to end the meal with.

Highlights include Japanese Hamachi Crudo with preserved tangerine, ponzu, and shiso; Muhammara spread with crudités and papadum; Grilled Brokaw Avocado; Korean Fried Potatoes, gochujang, bulgogi, creamy cheese; Maybeck’s Smashed Burger; Roasted Baby Beet “Lasagna” with homemade ricotta, toasted walnuts and citrus; Half Liberty Duck with duck fat fried rice and preserved black bean-chili crunch; Abalone and Koshihikari Rice Porridge, shimeji mushrooms, liver sauce, and furikake; and Brooklyn Blackout Cake with chocolate stout egg cream.

We chatted with chef/ owner Aaron Toensing on how things have been going since the reopening, the menu and its inspiration, the cocktail program and more. Here’s what they had to say.

Since the reopening, what’s new at Maybeck’s? What are some of the key things that needed to be done?

Since we reopened, most of the menu has been updated; the only thing we’ve brought back is our (Beef) Wellington Wednesdays which is very popular with our regulars. Prior to reopening, we did a refresh of the space, we painted the dining room, updated the lighting, and added a large private dining room with a temperature controlled wine room. We also added all new plateware from local ceramicist MMclay. The private dining room will eventually be a retail wine shop during the day which is something we feel this side of the Marina is currently missing. We’ve also updated the wine and cocktail menu.

Talk about the menu and its inspiration. What are the stand out dishes?

Chefs Jeff and Glen are typically inspired by what they find at the weekly markets and what’s in season. They also inspire each other with their previous experience, if one has an idea, they build off it together, they have a great partnership. The current stand out dishes are the Korean Fried Potatoes, the Ricotta Gnudi, the Liberty Duck, and the Local Cod.

The desserts are spectacular — what are the stand outs and inspiration?

The desserts are all inspired by American favorites, specifically my love of layer cakes, cheesecakes, crisps, bread puddings and root beer floats. The most popular desserts are the Brooklyn Blackout Cake and the Warm Brown Butter Chocolate Chip Cookie but my personal favorite is the Root Beer dessert.

Talk about what’s special about the cocktail and bar program.

The cocktail and bar program are one of the things we updated when we reopened. Our Bar Manager, Brian Walker, has put together a menu of specialty cocktails, all made with great ingredients, and a selection of local and regional craft beers. Sommelier Carl Grubbs has curated a wine list which includes both local and global varietals. We wanted the beverage program to be well balanced and playful and something guests would come back for over and over again.

What’s in the works going forward?

We’re really excited about what the team is putting together and can’t wait for our guests to enjoy these special menus! In the new year we are looking to open our retail wine shop and also start doing monthly dinners with special ingredients like crab and truffles.