Maeva
Day 1: 5-Course Globally-Inspired Tasting Series
Debuting late 2025 in Gilbert’s Heritage District, Maeva is an all-day affair that jumped right onto two Phoenix New Times’ Lists: “10 Best Restaurants of 2025” and “50 Best Restaurants in Phoenix.” During the day, Maeva thrives as a coffee shop and café. At night, dinner is high drama, set against the backdrop of its beautiful, dark green-painted dining room. Chef Ben Klein discovered his passion for cooking at a young age, inspired by his mother and grandmother, whose Taiwanese and New York culinary traditions shaped his approach to food. Since beginning his professional career at 17, he has trained and cooked in some of the country’s most respected kitchens, including Michelin-Starred restaurants, James Beard Award-Winning establishments, and such acclaimed dining destinations as Rich Table, Empellón, Ox, and Jeju. At Maeva, one might expect dishes like salt and pepper shrimp with pistachio chili crisp, watermelon gazpacho, coffee-rubbed pork collar with nectarine and charred Romano salad, and Atlantic salmon roulade with basil pesto. “One of our most memorable dinners of the year,” said Phoenix New Times, so let’s make some memories together!
About the Host:
Ben Klein
Chef de Cuisine
Chef Ben Klein discovered his passion for cooking at a young age, finding inspiration in his mother and grandmother (whose Taiwanese and New York culinary traditions have shaped his approach to food). Since beginning his professional career at 17, he has trained and cooked in some of the country’s most respected kitchens, including Michelin-Starred restaurants, James Beard Award-Winning establishments, and acclaimed dining destinations such as Rich Table, Empellón, Ox, and Jeju.
The Lineup
Courses #4 & #5 will be individually plated; courses #1, #2 & #3 will be served family-style. This menu will be Shellfish, Peanut, Tree Nut, & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Roasted Summer Squash
frisee, arugula, pickled pepper, date, banyuls vinaigrette, cotija
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Maeva's Radicchio Caesar Salad
white anchovy caesar dressing, ciabatta crouton
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Hamachi Tataki
yuzu soy dressing, braised bok choy, yuzu kosho aioli, shiso
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Whole Roasted Picanha Steak
duchess potato, sauce au poivre, aleppo garlic broccolini
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Date Cake
creme fraiche mousse, oat streusel, bourbon caramel
Maeva
50 W Vaughn Ave Ste 107
Gilbert, AZ 85234
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Maeva will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians:
• There is Anchovy in Course 2, Tuna in Course 3 and Beef in Course 4. Substitutions will be provided.
• There is Beef and Pork-Based Gelatin in Course 5. Substitutions will be provided.
- Pescatarians:
• There is Beef in Course 4. Substitutions will be provided.
• There is Beef and Pork-Based Gelatin in Course 5. Substitutions will be provided.
- Gluten: There is Gluten in Course 2, Course 5. Substitutions will be provided.
- Dairy:
• Butter: Butter is in Course 4, Course 5. Substitutions will be provided
• Milk/Cream: Milk/Cream is in Course 1, Course 2, Course 4, Course 5. Substitutions will not be provided
• Cheese: Cow's Milk Cheese is in Course 1, Course 2. Substitutions will be provided
- Shellfish: This menu is shellfish-free.
- Fish: There is Anchovy in Course 2 and Tuna in Course 3. Substitutions will be provided.
- Eggs: There are Eggs in Course 2, Course 3, Course 4, Course 5. Substitutions will be provided.
- Peanuts: This menu is peanut-free.
- Tree Nuts: This menu is tree nut-free.
- Alliums:
• Garlic: There is Garlic (Raw) in Course 2 and Garlic (Cooked) in Course 4. Substitutions will be provided.
• Other alliums: There is Chive and Shallot (Cooked) in Course 4. Substitutions will not be provided.
- Mushrooms: This menu is mushroom-free.
- Soy: There is Soy in Course 3. Substitutions will be provided.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
