Don’t miss out on fried chicken and bubbly at Maybeck’s

For classic American fare made with care and thought — and with only the freshest, in-season ingredients — Maybeck’s is your destination. Especially on Tuesdays where, in honor of their two-year anniversary, they’ve recently launched their newest daily special: fried chicken and bubbles.

The fried chicken and bubbles special is only available on Tuesdays, and features half a fried chicken cooked in a style that co-owners and chefs Erik Lowe and Aaron Toensig describe as a blend between Southern and Korean fried chicken, wherein the bird is first covered in a vodka-based crispy batter, then drenched in a classic Southern breadcrumb flour and secret spice mix. Then, it’s fried to deliciousness and served with a side pickled vegetables that are always fresh from the farmer’s market. The chicken pairs perfectly with its accompanying buttermilk ranch sauce and Maybeck’s own hot sauce concocted and made in-house with chiles sourced from a farm in Watsonville. Then, the plate is paired with sparkling wine (a mix of Champagne and American varieties) that’s all been personally tasted by Erik and Aaron. “It’s magical, it really is,” they said.

This delicious new pairing joins an existing selection of already popular daily specials on the other days, including beef Wellington Wednesdays, baby back ribs and mac and cheese Thursdays, Cioppino Fridays, steak for two Saturdays, and spaghetti supper Sundays.

Alongside the fried chicken and bubbles special, which is steadfastly gaining popularity, Maybeck’s menu features classic American food that’s heavily market-driven and focuses on what’s in-season. Of course, there are some mainstays that will always be there, including Aaron’s personal favorite, the radiatori, a housemade pasta that’s served with a smoky pork sugo that’s also smoked in-house and finished with chili oil. “It’s perfect, it’s just perfect,” said Aaron. “We can’t take that off the menu ever because people would kill us,” Erik added. Some other fan favorites are their homemade garlic bread and their spaghetti and meatballs made from Erik’s grandmother’s recipe.

Be sure to top all that off with a seasonal cocktail from their full bar. Currently, they have a delicious pear cocktail and a margarita with chiles. “We’ll probably start serving warm cocktails,” Aaron added, for the upcoming holiday season.

Erik and Aaron have known each other for nearly 8 years now. Both hale from Bix and then Fog City Diner, and they then decided to open up Maybeck’s, which is named after the architect who designed the Palace of Fine Arts — a nod to the restaurant’s neighborhood. Formerly Spaghetti Brothers, they’ve since thoughtfully rebranded and are really excited about what’s come of Maybeck’s. “We’ve grown a lot with the neighborhood and we really enjoy what we’re doing and seeing a lot of new faces everyday. There are a lot of regulars that care about us, and we care about that relationship.”

A unique point to note is that Erik and Aaron run Maybeck’s themselves, and patrons can experience a truly chef-driven operation wherein their plates being served by the those who’ve prepared and cooked it for them. “We think that’s really special.”

Fried chicken and bubbles is available every Tuesday at Maybeck’s. They open daily from Tuesday – Sunday for dinner, starting with the bar at 4:30 p.m. and dinner service at 5:30 p.m. Maybeck’s also features a Saturday brunch and a daily happy hour (yes, even on the weekend).

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.

Marnie Schleicher

Published by
Marnie Schleicher

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