Syllabus for Maven’s Menu
Course Objective: The innovative bar concept (opening Wednesday) from owners Jay Bordeleau (Beretta, Bacar) and David Kurtz (Saison, Coi) melds fine dining quality with neighborly attitude. An inventive menu is divided into categories — distilled (cocktails), plated (food), and fermented (wine/beer) — in three correlating columns for seamless food-to-drink tutorials.
Current Major: Pairings (minors in bar bites and casual drinks).
Class Description: Students discover the complexities of Bordeleau’s food-friendly cocktails (employing bitters, sorbets, and tinctures) when paired with Kurtz’s global, seasonal flavors. Study the gin and sake-based Global Warming and scallop crudo or spiced Five Spot and Chinatown duck sliders.
Campus: Organic materials prevail in the lofty classroom (formerly RNM) with communal redwood tables, sculptural shaved wood light fixtures stained red, a firelit upstairs lounge, and a living wall above the bar.
Professors’ Note: Forget the suggestions — create the course(s) you want.
Maven, 598 Haight Street, at Steiner Street (415-829-7982 or maven-sf.com).
Photo: David Kurtz / Courtesy of Maven