Max's Wine Dive
I really wish this place was up north instead of the parking nightmare that has become downtown.
We had a most outstanding lunch there Saturday. Space is a little on the cold side, with concrete floors and exposed rafters, but the staff is really great, the food was quite good and the wine was exceptional.
They were offering a $6 wine flight/tasting, so we decided to do that. We started it before the meals came and stopped about half way through to have lunch. I must say it was well above the $6 value. The wine flight originally offered about 8 wines, but by the time we were through we had tasted two additional champagnes and four other very high end reds. Granted, we ended up buying a case of mixed wines based on the tasting, but those too were very reasonably priced. Great bang for the buck.
I ordered the special of the day, a fried chicken sandwich. It came dipped in a sweetish sauce and with fluffy toasted buns, a nice leafy butter lettuce, homemade pickles (!), and a big tomato slice. The crust on the chicken was still crunchy, meat moist and tender. Loved it. It also came with a huge pile of thick hand cut, home made fries that were dusted in cumin and spices. God, I just loved the soggy ones, hubbers was all over the crispy ones.
Husband got the drunk bread, a custardy concoction of soaked bread with several kinds of cheese and prosciutto. It was extremely rich but very yummy. It was HUGE and we ended up taking most of it home.
At happy hour and reverse happy hour, everything's half off, which would make it a very good deal. I'm just bummed because I can't get husband to go downtown during that time.
We discovered Max's for Sunday brunch starting at 11am and have found parking to be available within a block or two. Granted we arrive just at opening and don't mind walking a bit. We've been three times so far and find the decor to be peripheral to the great food and very friendly and informative staff. (We had tried Annie's for brunch and found the staff to be in a stupor. I left there wondering, "Who died?") We especially enjoyed sitting at the bar and watching the kitchen in high gear while a staff member made sure everything was garnished just right and each order was complete. Having worked in the business for some years, I'm guessing that few plates are sent back to the kitchen.
I don't have the menu in front of me but so far everything we've ordered has exceeded expectations. Will post more after I look at the menu and can list the names of the dishes we've tried.