Maynards

About the Business

Specialties

Maynards operates as a “culinary collective.” Head Chef and native Tucsonan, Nick Creamer wanted to move away from the traditional single head chef model and instead explore the backgrounds of a group of four top chefs and the flavors they bring to the table. Chef Creamer’s 15 year background includes specialties in classic French, Sonoran, and American cuisine, as well as several other regional styles. Alongside him in the collective are Chef Wyatt Carizzosa, a type of gastronomic science professor who gets down to the chemistry of each dish to enhance its subtle flavor nuances; Chef Efrain Vasquez, a no-nonsense East Coaster whose heart and ethos drive the kitchen to perfection and innovation with each plate; and Chef Emily Stengel, a pastry chef with a passion and joy for sweets that you can literally taste in her dessert creations. Maynards serves upscale comfort food geared to provide something for everyone while maintaining the highest quality ingredients. Dishes like scallop gnocchi and ribeye steak frites with chimichurri butter are among the new, mouthwatering entrees while confectionary treats include an amazing Thai Tea Strawberry Shortcake. Guests can expect a special experience as they dine in Maynards stylish yet comfortable dining room and enjoy with views of the herb garden, the patio, and the trains coming and going in baritone refrain.

History

Established in 2008.

Nestled in the historic train depot, Maynards offers an authentic dining experience featuring a seasonally-inspired monthly menu with a focus on regional ingredients and purveyor partnerships. Maynard's Market and Kitchen is a certified City of Gastronomy Restaurant and each of our dishes play with regional and world wide flavors and ingredients.