$20 for $40 Worth of Food and Drink at Maxwells 148

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Customer Reviews

863 Ratings

100% Verified Reviews
All reviews are from people who have redeemed deals with this merchant.


Edward S. ·
Reviewed August 25, 2012
Too far for us to hit regularly, we brought friends that live closer. They loved it and have gone back numerous times.


Judy C. · 20 reviews TOP REVIEWER
Reviewed May 30, 2014
It's a little "out of town" between Wellesley Square and Natiick Center but it is definitely worth it. The food was simply wonderful.

Reviewed April 14, 2014
Make reservations. They get very busy on Friday and Sat.

What You'll Get

_Jump to: Reviews Reviews by Mario Brothers Cast_

Maxwells 148 spares you a daunting dining decision: choosing between savory sauces and perfectly cooked pasta, and the spicy, fresh flavors of Asian dishes. Satisfy a cross-continental craving with General Max’s chicken (organic chicken breast with chili and organic honey served with Basmati rice), catch in a bag (fresh fish filet and shrimp stuffing roasted in rice paper with Asian vegetables and hoisin glaze), or the soba noodle duck stir fry (pulled roasted duck meat, Asian vegetables, and buckwheat noodles with a light hoisin sauce) on Maxwells menu.

Maxwells 148 is one of the highest Zagat-rated restaurants in Boston—food and service are in the “extraordinary to perfection” category; decor is ranked “excellent.” Food, service, and design that good are well worth the 30-minute drive to Natick or flying in to Logan, purchasing a brand new Toyota Camry, and driving 18 miles. The drinks are worthwhile, too: more than 50 bottles of specialty-selected wine, uncommon cocktails like a lychee swizzle and zen ginger, sake, and ten types of beer. The chef and owner, a veteran of NYC’s Aglio e Olio, Baci in Honolulu, and the South Beach Brasserie in Miami Beach, knows how to do details; finish the feast with a slice of lemon cheesecake with fresh bing cherry sauce or the dulce de leche amaretto cream cake.

Soft lighting on sumptuous fabrics and hand-carved teak make Maxwells a comfortable and classy place to dine or have your portrait professionally painted by famed portrait artist and Garfield creator Jim Davis. Service is friendly and professional, so don’t hesitate to head just west of downtown Boston to get fine fare. Everybody’s doing it.


Maxwells 148 has one of the highest Boston Zagat ratings with a 26 for food, a 27 for service (that’s the extraordinary to perfection category), and a 24 for decor (very good to excellent), and the Boston Globe says it’s good, too: > * The menu reads as though two completely different worlds had collided. There’s a crab soup with shrimp dumplings and Thai basil, and also melted Scamorza cheese with a rustic tomato sauce. Peking duck with its traditional accompaniments comes right after pork chop Milanese. Even the bread basket has a split personality: focaccia on one side, deep-fried wonton wrappers on the other… This is a well-run dining room, attitude-free, and you get the feeling that everyone is really invested in taking care of customers. – Alison Arnett, Boston Globe > * A place to dine and to linger. – Zagat

Yelpers give Maxwells 148 a 3.5-star rating: > * The best fine-food restaurant in the Boston Metrowest area. Unique, fresh preparations, a good wine list, and very good service. – Reid F., Yelp > * Five stars all the way! It was all top notch. – Apolinaras S., Yelp > * The food was impeccable, the service was exceptional, and the value was unbeatable. – Julia W., Yelp

Reviews by Mario Brothers Cast

Maxwells 148’s Italian and Asian Cuisine is loved by the Italian cast of Mario Brothers (created by the Asian company Nintendo). Here’s what the Mario characters are saying:

  • “A lot of people ask me how I run so fast. It’s because of Maxwells 148’s soba noodle duck stir fry (pulled roasted duck meat, Asian vegetables, and buckwheat noodles with a light hoisin sauce).” – Luigi
  • “Taxi, taxi! Take me to Maxwells. Need some General Max’s chicken (organic chicken breast with chili and organic honey served with Basmati rice) after a hard day of pipe slidin’.” - Mario
  • “I like to invert parasol & fill it all the way up with Cup ‘o’ Pho. Enough food for a whole level. “ - Princess
  • “My day of waddling about aimlessly waiting for my inevitable death would be incomplete without Maxwells 148’s mussels marinara with Spaghetti” - Goomba
  • “It is difficult to eat food with these blunt hammers. But for Maxwells 148 we will find a way.” - Hammer Brothers
  • “Deny me my Maxwells 148 and you will face my wrath! My wrath, by the way, consists of some slow-moving fireballs that are pretty easily avoided, but you will face them!” - Bowser
  • “Chomp chomp chomp. I’m the chain chomp.” - Chain Chomp
  • “After a hard day of bulleting about, nothing tastes better than the Orechiette Salsicce e Broccoli (Sweet Italian sausage, broccoli, roasted garlic, parmesan cheese & EVOO).” - Bullet Bill
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The Fine Print

Promotional value expires Aug 15, 2010. Amount paid never expires. Limit 1 per table. Limit 1 per person. May purchase multiple as gifts. May not be used with other offers. No cash back. Tax and gratuity not included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Maxwells 148

One of the most enjoyable ways to experience different cultures is by exploring their cuisines, and at Maxwells 148, guests can zoom around the globe with bites from an international menu. Executive Chef Mitchell Maxwell sees to it. More than just a passive admirer of the Asian and Italian foods that stand out on the Zagat-rated menu, the experienced kitchen master has trained in the lands from which these cuisines originate. His passion for Asian food has taken him to Honolulu, Hong Kong, China, Thailand, Indonesia, and Singapore—he spent time in a kitchen in each of those locations. And his love of Italian fare dovetailed neatly with his pan-Asian education when he learned how to cook in the style of the Friuli region of Italy with chefs who hailed from there, but who were in Hawaii with Maxwell.

The results of Chef Maxwell’s globetrotting education are palpable in the flavors of appetizers such as Maine lobster or Hudson Valley foie gras. Or, they emerge from a pasta dish of Cantonese noodles with shrimp or linguini siciliana with cauliflower. His house specialties include classic chicken marsala, gnocchi ai aragosta, and kaffir-lime seared scallops.

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