Maybeck’s Reopens with All-Star Team and New California-Inspired Seasonal Menu

Husband-wife duo Jeff Banker and Lori Baker will join Chef/Owner Aaron Toensing in the kitchen
Maybeck’s Reopens with All-Star Team and New California-Inspired Seasonal Menu
Photo: Marc Fiorito

San Francisco’s Marina District restaurant Maybeck’s will reopen on Thursday, June 30, with an all-new menu from long-time friends and chefs/owners Aaron Toensing and the beloved husband-wife duo Jeff Banker and Lori Baker. Located at 3213 Scott Street, the newly renovated, natural light-filled restaurant will be a prime destination for those who live in the neighborhood and visitors from around the Bay Area.

Sign up now to get our Daily Breaking News Alerts

Opt out at anytime

Guests can expect a new menu featuring refined, elevated dishes and handmade fresh pasta created by the three chefs/owners, served in a friendly, lively, and enjoyable neighborhood setting. Maybeck’s will also offer a robust dessert menu from Baker, known for her innovative, sweet creations, and a new cocktail and wine program. The refreshed interior will feature a marble chef’s counter with a crudo bar, a glass-enclosed wine shop, and a beautiful private dining room.

The new menu at Maybeck’s will highlight seasonally driven dishes focusing on brighter, lighter flavors and will feature high-quality local ingredients and ingredients from Japan. Chef Jeff Banker, a California native, brings more than 25 years of culinary experience to the team. His early career included working at Pascal’s in Newport Beach, Patina in Los Angeles, Postrio, Traci de Jardin’s Acme Chophouse, and executive chef of Home Restaurant. In 2009, he opened Baker & Banker with his wife, Lori Baker, where they created innovative riffs on beloved American classics. Banker will work closely with Chef/Owner Aaron Toensing to develop the opening menu and with Pastry Chef Lori Baker, who will oversee the dessert program.

Also joining the team in the kitchen will be seasoned Chef de Cuisine Glen Schwartz who has worked in many of San Francisco’s best restaurants. Most recently, Schwartz was the executive chef of the Douglas Room. Prior experience includes being Banker’s long-time sous chef at Baker & Banker, Michelin-starred experience at Campton Place under Sirjith Gopinathin, and as sous chef for Elizabeth Falkner at Orson and Citizen Cake.

A few highlights from the opening menu include:

●      Japanese Hamachi Crudopreserved tangerine, sticky rice, ponzu, shiso

●      Muhammara spread with crudités and papadum

●      Grilled Brokaw Avocado, hijiki  salad, spicy sauce, micro cilantro, puffed rice

●      Korean Fried Potatoes, gochujang, bulgogi, creamy cheese

●      Maybeck’s Smashed Burger, American cheese, special sauce, brioche bun, French fries

●      Roasted Baby Beet “Lasagna”, homemade ricotta, toasted walnuts, herbs, citrus

●      Half Liberty Duck, duck fat fried rice, baby bok choy, puffed duck eggs, preserved black bean-chili crunch

●      Brooklyn Blackout Cake with chocolate stout egg cream

Cocktails and wine will be a big part of the new menus. Guests can anticipate local and regional craft beers, a local and global wine list, and innovative cocktails. Bar Manager Brian Walker will create the opening cocktail menu. Wine Consultant and Certified Sommelier Rebecca Chapa will lead the wine program. Chapa was most recently the Beverage Manager for the Golden Gate Restaurant Association’s Eat Drink SF event.

In addition to the new menu, the restaurant has undergone a significant refresh. The interior will be a new shade of green with beautiful wood tables, lighting by local artist Pablo Designs, copper accents to match the bar, and additional lounge seating. Maybeck’s will also feature a new chef’s bar with a raw bar, charcuterie, and cheeses. MMclay, a handmade tableware studio run by San Francisco-based ceramic artist MaryMar Keenan, will supply all of the ceramic serving ware. Maybeck’s seats 60 guests in the main dining room, as well as 25 seats at the bar and four seats at the crudo counter.

Coming this Fall, Maybeck’s will open a wine shop as part of the restaurant, offering a selection of domestic and imported wines for purchase in addition to wine dinners. The wine shop will also serve as a private dining space.

Maybeck’s will be open Tuesday to Thursday, 4:00 p.m. – 10:00 p.m., and Friday and Saturday, 4:00 p.m. to 11:00 p.m. Later this Summer, Maybeck’s will open on Sundays for brunch.

Photo: Marc Fiorito
Lisa Hay

Lisa Hay

Lisa is a staff reporter for What Now Media Group. She covers new restaurant, retail, and real estate openings across all of our markets. A true foodie, this Air Force veteran has lived all over the world — from Aviano, Italy to Nairobi, Kenya — but her favorite spot is NOLA for its rich history, architecture, culture, and of course, its good eats.
Lisa Hay

Lisa Hay

Lisa is a staff reporter for What Now Media Group. She covers new restaurant, retail, and real estate openings across all of our markets. A true foodie, this Air Force veteran has lived all over the world — from Aviano, Italy to Nairobi, Kenya — but her favorite spot is NOLA for its rich history, architecture, culture, and of course, its good eats.

Pin It on Pinterest