The butternut squash agnolotti paired with a drink called Santa’s Cookies.
Yesterday we showed you some interior shots of Maven (598 Haight Street at Steiner), one of the last restaurants to sneak in an opening before 2012 hits, in the former RNM digs — just please don’t confuse it with Haven, which opened last week in Oakland. Today we bring you a glimpse of the food, illustrated in pretty pictures. The restaurant’s concept revolves around beverage pairings, with both cocktail and beer or wine options for each of the dishes on the concise, three-column menu.
Executive chef David Kurtz is collaborating with sous chef Matt Brimer (formerly of Maverick) on the food, which on the opening menu features a number of hearty, California-cold-weather dishes like butternut squash agnolotti; seared Arctic char with root vegetables and mussels; and a savory winter tart with foraged mushrooms. Along with co-owner Jay Bordelau, the team calls themselves “humble connoisseurs” of all things food and drink, and thus they chose the name Maven.
Maven opens this evening at 5 p.m., and will be open daily from 5 p.m. to midnight.
Maven - 598 Haight Street at Steiner - 415.829.7982 - Opening December 21, and open 5 p.m. to 12 a.m. daily.
Earlier: Step Inside Maven, Opening December 21
The dish includes tart apple, shiso, and hazelnuts, and it’s paired with a drink called the Global Warming: aged gin, sake, Riesling, lemon, and absinthe sorbet.
Served with grilled bread, tomato jam, and burrata, and paired here with an International Mistress: amaro, lemon, mezcal, orgeat, and grapefruit. It could also be paired with a glass of Burgandy, Haute de Montille.
Served with Brussels sprouts, pomegranate, and parmesan, and paired with a drink called Santa’s Cookies: rye, lemon, chestnut, winter spice, egg white.
Served with Thai tempura, coriander, ginger and paired with a Nauti’ Mermaid: aged rum, lime, Cointreau, coconut, and island spices.
Served with shiitake mushrooms, bitter greens, and bacon, and paired with a 5 Spot: Jamaican rum, lime, Cointreau, five-spice syrup.
with foraged mushrooms, ricotta, and thyme.
Pisco, pineapple, lime, rosemary, and egg white. Suggested pairing with the savory winter tart.
Served with PEI mussels, smoked fumé, and root vegetables, and paired with a Hibiki Highball: Hibiki 12-year Japanese whiskey, soda, ginger, and bitters.
Served with garnet yams, maple, and glazed turnips, and paired with a Mr. Wiggles: bourbon, amaro, and vermouth.
with walnuts and black cardamom ice cream. It’s paired with a New Boy Valentine: aged rum, spiced walnut liqueur, and orange.
The current selection: Point Reyes blue served with a glass of orange Muscat.