Maximillian's Grill


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In a Nutshell

Global influences converge in bold seafood & chef-driven dishes, such as Korean barbecue steak with kimchi & pork stuffed with fig & apples

The Fine Print

Promotional value expires 90 days after purchase. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Reservation required. Not valid for alcohol. Dine-in only. Must use promotional value in 1 visit. Not valid for lobster specials. Not valid with other specials and event dates or on Christmas Eve, Christmas Day, Valentine's Day, New Year's Eve, or New Year's Day. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

  • $25 for $50 worth of global fusion dinner cuisine for tables of two or more
  • $35 for $70 worth of global fusion dinner cuisine for tables of four or more

Ginger-palm-sugar dipping sauce gives a sweet kick to the thai-crab-and-shrimp-cake appetizer ($8.95), just as figs and apples enhance the flavor of pork tenderloin ($22.95). Voodoo tuna ($27.95), a signature dish, covers the fish with a peppercorn crust, shrimp, chilies, and mahogany fire noodles.

Maximillian's Grill & Wine Bar

Judging by his daring attitude toward fusion cuisine, head chef Michael Schiffer probably tried to fry the rule book before throwing it out the window. He founded Maximillian's Grill & Wine Bar in 1991 with humble aspirations: it would be a 32-seat pizza restaurant where guests could enjoy quiet meals. In four months, however, he had amassed magazine awards and a clientele that would line up outside the restaurant for an hour before he opened the doors. They were there, waiting patiently, to see what delicious fusion food would sail out of the kitchen that night—Michael hand wrote a new menu every day and often invented new dishes on the spot, fusing Italian flavors with creole and Asian influences.

Unfortunately, in 1998, a fire closed Max’s for good. Though he and his wife Gayle later opened a gourmet deli, it wasn’t until 2001 that they opened Max’s once again, this time in a roomier location with high ceilings, soft light, and tinted windows. The new joint even has a wine bar in the back separated from the dining room by a partition.

In the kitchen, Michael devises fresh takes on fusion cuisine while holding onto many of the dishes that made Max’s famous, classics as the grilled caesar salad—prepped by grilling the actual lettuce—and the peppercorn-encrusted Voodoo tuna. Michael has also archived his old menus on the restaurant's webpage, viewing them as a timeline for his culinary evolution and a way to remember how to spell "bouillabaisse."

Customer Reviews

Love the food, the atmosphere, the wine...try the voodoo tuna if you like things spicy!!
Micha F. · August 15, 2014
Fantastic as usual!
Brent H. · February 6, 2013
Nothing but praise! Thank for everything!
Kathy E. · February 6, 2013

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