Local with Lisa: Mago

There’s a story behind the name Mago on Piedmont Avenue; it means magician, wizard, or someone with special powers in Spanish. Let’s meet the chef who brings that magic to life. 

Mark Liberman is the owner and chef behind Mago. Known for his spontaneous cooking style, Mark often creates dishes on a whim, letting inspiration guide him.

Mark: “Mago was my nickname. I was a chef partner at a few restaurants in SF, and behind the scenes, a few cooks and sous chefs were calling me Mago behind my back. One day, they were talking about Mago, and I said, "Who is Mago?" And they said, "You are Mago."

Open 5 nights a week for dinner, Mago offers a 10-12 course tasting menu that changes daily.

Mark: What we do here is unique. We change our menu daily and it involves what’s in season locally as well as being inspired by South America.  But, being a tasting menu restaurant, we want our guests to have a special experience and make them feel hospitable like they’re coming to our house. 

At Mago, dining isn’t rushed. Guests are encouraged to slow down, forget their day, and enjoy a 2 to 2.5-hour meal inspired by Mark’s Colombian roots. 

Mark: My mom is Colombian. I’ve never cooked professionally Colombian food, but post-pandemic, I was lost, like a lot of us were, and I wanted to cook something more personal and feel connected to it.

Mark has worked in several Michelin-star restaurants, but accolades aren’t what drive him. 

Mark: I modeled it after places you see in Europe. I don't think a tasting menu has to be $300 per person; I don’t think it has to be a hush-hush experience. I think it can be a set menu price that’s still interesting and a place people can come to visit more than once in a lifetime, and we do have guests who come once a week or multiple times a month.

For Mark and his wife, Mago is their first solo venture. They opened just before the pandemic, weathered the rollercoaster that followed, and have since found their stride. Mark knows what he’s created at Mago is something special, and he pours his heart into making every guest feel that magic. 

Mark: I think we should try to create a relaxed fine dining experience. When you say fine dining, they automatically think it’s bougie or quiet. We play our music louder, and it’s a little more relaxed as we approach guests, but we try to make guests feel like it’s not a daunting experience to come dine with us. We try to do creative things with our food and beverage program.

CONTACT ME.

Who should I interview next for Local with Lisa? If you have a suggestion, I’d like to hear it! Or if you’d like to talk about real estate and want to know your home’s current market value, I’m happy to provide you with a complimentary assessment. Get in touch!