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."