$15 for $25 Worth of Global Fusion Cuisine at Maximillian's Grill

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In a Nutshell

Global influences converge in chef-driven dishes, such as seafood dishes and pork stuffed with fig and apples, at fine dining establishment

The Fine Print

Promotional value expires 90 days after purchase. Amount paid never expires. Limit 1 per person. Limit 1 per table. Limit 1 per visit. Dine-in only. Reservation required. Must use promotional value in 1 visit. Not valid for select holidays. Not valid for alcohol. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The Deal

  • $15 for $25 worth of global fusion cuisine

Maximillian’s Grill is open for dinner only Monday–Saturday and closed on Sundays. Click to view the menu.

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

Great food.... And the daily specials ARE!
Robin S. · August 23, 2014
Always great food, always!
Patrick L. · October 16, 2016
Second time we've been there, second amazing experience! Management is awesome, the chef is amazing, our waitress, Crissy, was it the friendliest most upbeat waitress we have ever had. Food was amazing. Can't wait to go back!
Robyn T. · October 14, 2016

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