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San Francisco Magazine -Picks
2007
Best Restaurant
"In just two years,
Maverick's regional American
food and monthly Southern Fried
nights have made this shoebox of
a restaurant a reader favorite."
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San Francisco Magazine -Picks
2007
Best Weekend Brunch
"Quickly becoming a local
favorite, this place practically
requires reservations to secure
a table for digging into the
Southern-inspired, rib-sticking
andouille sausage Benedict."
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SF Weekly
"This was thoughtful cooking of
a very high order that
frequently reminded me just what
delicious was."
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7 x 7 Magazine
2007 Eat and Drink Awards
Best Brunch
"Owners Scott Youkilis and Mike
Pierce, who previously waited
tables at Sociale, have made
over these tiny digs into the
image of an ultraluxe lodge..."
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San Francisco Magazine - Picks 2006
Best New Restaurant
"Gussied-up American classics
turn heads at this hip Mission
hangout. Our readers’ radar
quickly picked it out as a star.
3316 17th St., S.F.,
415-863-3061."
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Best Weekend Brunch
"The see-and-be-seen weekend
breakfast is a smooth chaser
after a rough night out—or maybe
it’s the blackberry mimosas.
Biscuits and gravy and
cornmeal-buttermilk pancakes
don’t hurt, either. 3316 17th
St., S.F., 415-863-3061.”
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SF Chronicle Magazine
There are several ways to
approach a new venture, be it a
corner shop or a restaurant.
This includes the
seat-of-the-pants tactic and the
well- thought-out methodical
plan. Former Sociale restaurant
veterans Scott Youkilis and Mike
Pierce chose the latter. They
began planning their own place
in October 2003 while working at
the popular restaurant on San
Francisco's Sacramento Street.”
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SF Station
“The buzz from this
shoebox-sized boite is electric.
Step in and the whirlwind
experience begins. Tables
immediately greet you at the
door -- including a large
communal one that features
kitchen views. Since opening in
July, general manager and wine
director Mike Pierce and
executive chef Scott Youkilis
from Sociale haven't had time to
look back, and neither will
you.”
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SF
Chronicle
“The cozy space has tall
wood-framed windows that
brighten the dark chocolate
brown and warm pumpkin-colored
walls and oak floor.”
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Gayot.com
“The name Maverick makes some
think they’ll be confronted with
a brazen menu of irreverent or
odd combinations, but actually,
the space and menu are more
about the word itself---somewhat
evocative of masculinity and
authentic Americana.”
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Bettyslist.com
“With monthly menu changes, Chef
Scott Youkilis and his staff
strive to serve American
classics with a twist. Their
menu succeeds beautifully.”
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SF Chronicle Magazine
“Yet, as I looked around the
compact 28-seat dining room,
painted in rich chocolate brown
and vivid orange, it was
apparent on all my visits that
diners were having a good time,
huddling over the handsome wood
tables like hikers thawing out
around a campfire.”
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