Cuisine:

• American
• Regional
• Others

Maverick Description:
The name Maverick might suggest 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. It's a rustic yet clubby vibe, with dim lighting, notable volume and lots of wine consumption (with elegant stemware to boot). The knowledgeable servers are also friendly and can't help but offer tastes off the wine list, with many available by the glass. The menu trots around the U.S., with appetizers such as plump, low country shrimp served on grits gussied up with green onion, to a California-inspired salad of precise, diced roasted beets and Sonoma goat cheese. Entrées include dishes such as duck, halibut and an herb- and pepper-sauced steak with frites. But the true charmer is the duo of quail (yes, there are two) stuffed with decadent duxelles of crimini mushrooms and pork belly, resting on a bed of frisée and sourdough bread salad. Desserts are simple and homey, such as summery peach crisp and warm chocolate cake.


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