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Good food and good wine? Maybeck’s has both

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Restaurants that serve food made with only locally-sourced, fresh ingredients are no stranger in this California restaurant climate. Neither are restaurants that have extensive wine lists. Marina neighborhood’s Maybeck’s, however, manages to put an equal amount of care into both. Maybeck’s chefs and owners Erik Lowe and Aaron Toensing, alongside their Wine Director Courtney Humiston have carefully crafted a thoughtful wine list to be paired with (or even without, if you want to saddle up to the bar with just a nice glass or two) your delicious food.

Maybeck’s wine program focuses on a lot of wines from the classic regions of California, France, and Italy. According to Courtney, providing wines that are accessible to Maybeck’s guests is crucial. “It’s nice to see our guests recognize some of their favorite wines, and also makes it easy for them to make their own pairings, from Chablis and oysters to Sangiovese and spaghetti, some pairings are just no-brainers!” And delicious, we might add.

The wine program is also a true collaboration between front and back of house — all new wines are tasted together before Courtney crafts them for the list, while Chef Erik is out on the floor almost nightly to recommend wine pairings for diners. “It’s a special and unique experience for our guests,” said Courtney. Ultimately, “we just wanted wines that tasted good,” says Aaron.

Maybeck’s also prides themselves on affordability — all their wines are under $100, which is somewhat of a rarity in a metropolitan like San Francisco. All their wines are selected with care and meant to be food-friendly.

When asked what her current favorite is, Courtney responded that she was very excited about all the current wines-by-the-glass offerings. “I believe there is truly something for everyone and every menu item.”

Be sure to pair your glass (or bottle) with Maybeck’s impressive daily special lineup which includes: fried chicken and champagne Tuesdays, beef Wellington Wednesdays, baby back ribs and mac and cheese Thursdays, Cioppino Fridays, steak for two Saturdays, and spaghetti supper Sundays.

“A lot of thought and care go into the sourcing of ingredients at Maybeck’s. Our chefs are always looking for the highest quality and the most sustainably farmed, raised or caught produce, meat and seafood, so I try to use that same approach with sourcing wines: I look for wines that organically farmed and made with respect for tradition, people, and terroir.”

What To Know:

Location: 3213 Scott St.

Phone: (415) 400-8500

Hours: Mon: Closed, Tue-Thurs: 4:30-10 p.m., Fri: 4:30 p.m.-12 a.m., Sat: 11 a.m.-12 a.m., Sun: 3-9 p.m.

Website: www.maybecks.com

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