MAX’s Wine Dive

Date Visited:  Friday, October 26, 2012

This friday afternoon we decided to make a trip back to MAX’s since they were adding the new beef belly burger to the menu.

We sat down at our perch along the bar and got a glass of bubbles, prosecco to be exact.  The kitchen was closed at that time in order to make the switch from lunch to dinner.  They did get us an order of the truffle potato chips to tide our appetite.  If you haven’t tried them yet, they are made in-house and are lightly drizzled with truffle oil and topped with grated parmesan.  Very addicting!

Chef Pellegrino knew why we were there, so once the kitchen reopened, he got the beef belly burger going for us.  It is to replace the Kobe burger that has been on the menu for a while.  It is a mixture of cuts they experimented with to get it just right.  The burger is topped with Bibb lettuce, tomatoes, Brie and red onions.  The kitchen was nice enough to split it since we were not brave enough to take it on alone.  The burger was very moist and deliciously balanced with the brioche bun and toppings.  While the Kobe burger was good, this one is amazing!

Go in and try this new addition or any of the fall selections, you can’t go wrong at MAX’s.

Menu Link:  http://www.maxswinedive.com/content_files/pdf/MWDH_FALLMENU_2012.pdf

4720 Washington Avenue
Houston, TX  77007
(713) 880-8737
http://www.maxswinedive.com/houston/index.php

Max's Wine Dive on Urbanspoon

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Date Visited:  October 17, 2012

This was a bit of a celebration dinner as we had just sold our old house, so we started with Perrier-Jouët Grand Brut Champagne.  For those who have not tried it, this is a champagne with creamy toasty flavors balanced with crisp fruit, and is a bit on the sweet side.

Pam then decided to have a little tasting of her own with the 2000 Dom Perignon.  This well-balanced wine has much more subtle flavors including ginger, pear and mango.  It was good, but she prefered the Perrier-Jouët.

We had not been at MAX’s since the new Fall menu debuted, so to start we ordered the Roasted Bone Marrow with fig jam.  The bone marrow was creamy, fatty and delicious.  It is paired with sea salt flatbread and a fig jam that was just slightly sweet with a hint of clove.

Finishing the nice champagnes, we moved on to the next round of wines.  Pam ordered a Newton Unfiltered Chardonnay which is delicious with layers of flavors including fig and peach, plus a hint of melon.  Jeff ordered a Domaine Huet Vouvray Le Haut-Lieu which is a full fruity rich wine with a good balance.

As a follow up to the savory bone marrow, we ordered a course that could equally be a main dish and a dessert.  Duck Confit Tarte Tatin and Egg Yolk is an experiment in combinations of cinnamon and duck confit sweet marmalade, Red Delicious apples and Cheesy Girl goat cheese.  The combination was excellent with a fine balance of sweetness with the savoriness of the duck and the creaminess of goat cheese.  It is a wonderful and successful experiment.

Pam then switched to a glass of Guard Shack Sonoma County Red Blend, one of her favorites.  The wine is berry flavored with vanilla ~ simply a great wine for the price.  To keep with the evenings tastings, Jeff ordered a Penfolds St. Henri Shiraz.  This is a nice Penfolds Australian wine with chocolate, tobacco and a hint of plum.

Finally we moved on to the Beef Belly Meatballs and Duck Fat Biscuits with cranberry jelly and sage butter.  This dish was an interesting combination of spicy meatballs that were moist and flavorful, combined with dense biscuits that are flavorful.  This dish was delicious and a nice end to our celebration.

Come out and see everyone here.  Have Chef Pellegrino and his kitchen staff make you a fantastic meal.  Check with Drew or any of the front of the house staff for an excellent wine selection.  If you haven’t made it to MAX’s, make it a point to check it out.  If you have been here before, then come back for a taste of the new menu.

Menu Link:  http://www.maxswinedive.com/content_files/MWDH_FALL2012_DINNER_MENU.pdf

4720 Washington Avenue
Houston, TX 77007
(713) 880-8737
http://www.maxswinedive.com/houston/index.php

Max's Wine Dive on Urbanspoon

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Date Visited:  Monday, September 3, 2012

Today we hit one of our favorites for brunch with two of our favorite people…Micheal and Ruwa.

We started the meal with a bottle of Perrier Jouet Brut. I figure it’s a great way to start any meal.

Ruwa ordered the Bacon Bacon Omelet (applewood bacon and canadian bacon with gruyere and provolone) with home fries. It looked delicious with fluffy eggs.

Pam ordered the Eggs Any Way (2 soft scrambled eggs, 2 slices of bacon, Texas toast and jalapeño cheese grits), a breakfast standard. They nailed it, the eggs were perfect, bacon crisp and the grits were fantastic.

Jeff got the fried chicken with collard greens. He substituted the jalapeño cheese grits for home fries, and was served with a chipotle honey. It was great and with the grits it was low calorie. If you believe that… I have a bridge for sale!

Micheal ordered a chicken fried ribeye with eggs. It came with the grits and toast just like Pam’s. All the plates were great, but this was the star meal of the day. The chicken fried ribeye was tender and the gravy fantastic.

We paired our meals with a bottle of Frederick Cabernet Sauvignon (Pam’s namesake wine). It’s a great wine with delicious summer fruits moving to chocolate with balanced tannins.

Thanks to GM Ashley Moore, Chef Michael Pellegrino and their great staff!

Brunch Menu Link:  http://www.maxswinedive.com/content_files/pdf/MWDH_%20Brunch_Fall2012_FINAL.pdf

4720 Washington Avenue
Houston, TX 77007
(713) 880-8737
http://www.maxswinedive.com/houston/index.php

Max's Wine Dive on Urbanspoon

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