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Dinner with Max

I finally made it to Max’s Wine Dive for a Sunday dinner and it turns out Max’s is just as fun for dinner as it is for brunch.

The menu is loaded with all sorts of exaggerated Gulf Coast dishes I’d love to sample, but I had a tough time passing up the Kobe burger with the foie gras supplement. Although the combination makes it a bit more expensive than a burger should be, it was worth the money. At least for the hopelessly foie obsessed.

My experience with the DB Burger at DB Bistro Moderne in New York made me cautious of over engineered burgers, but the burger at Max’s is different. The DB burger I had was a sad affair, with short ribs that got lost in the mush of the patty and foie gras that melted and overcooked into oblivion. If there was any truffle in this mess of a sandwich, it was clobbered by the other big flavors. The result was a bit like eating an over priced meatloaf.

 Kobe beef burger, seared Hudson Valley foie gras.

Kobe beef burger, seared Hudson Valley foie gras.
Well worth the $30 and still cheaper than the DB Burger.

At Max’s, the burger construction is quite simple. Toasted brioche, medium rare patty, seared hunk of foie. I set the lettuce leaf and ice cold tomato slice aside, calculating that it would make the foie a bit nasty. The condiments seemed unnecessary, so I skipped those as well.


The minimalist combination was quite nice. Without much tinkering, you could really taste the foie gras as a separate component of the burger, which provided a really nice backdrop to the already great burger. Had the fries been better, this would have been an all around great plate of food.

I can think of worse ways to spend a lazy Sunday night. 

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1 anonymouseater { 09.02.08 at 8:36 am }

My cardiologist would not approve.

It does look better — or at least more interesting — than the DB Burger.

2 foodmonster { 09.02.08 at 3:46 pm }

Agreed!! It’s the best $30 I’ve spent on food in ages. And excellent pictures, too! Golf clap.

3 Jenn { 10.19.08 at 1:58 pm }

I always feel weird taking pictures in restaurants. How do you manage?

Went to Max’s recently on a work tab, which is quite nice. My boss indulges me when he knows it’s a place I’ve wanted to go for a while. If you haven’t, I’d recommend trying the ribs and the mac & cheese. For dessert, they push this half brownie/half bread pudding thing – the brownie is the best part, it’s delicious, don’t get the bread pudding. It’s brownie with chile or something like that, soooo good!

4 Misha { 10.19.08 at 9:18 pm }

I know it looks weird, but I passed the point where I care what people think about me a few years after high school. I have been getting more and more obnoxious ever since, so this isn’t even the worst of my behavior.

Stop by Beaver’s for dinner some time. Jonathan Jones, who was the founding chef at Max’s and had the biggest hand in developing their menu, is the new chef there and has been transforming Beaver’s little by little. It’s now a reliable BBQ place, but the backboard specials is where the real action is.

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