Friday, September 7, 2012
Max’s Wine Dive opens September 12, serves Dom Perignon by the glass
The menu will include foie gras sliders -- the fancy/unfancy food.
DALLAS Construction on Max's Wine Dive in Uptown Dallas has been in the works for a few months now, and we just got word that the official opening date is Wednesday, September 12.
The executive chef is Patrick Russell, who was just sous chef at Craft -- the high-end restaurant in the W Hotel that recently closed to become the more casual eatery Cook Hall.
Wine's the big deal at Max's Wine Dive, with more than 150 kinds available by the glass and bottle. Wine Sales Manager Juan Pablo Taboada will oversee the wine list. Two cool things: All wine is available retail by the bottle or the case, and Dom Perignon will be poured by the glass.
The McKinney and Lemmon avenue restaurant is Texas' fourth Max's Wine Dive. The menu will resemble the menus at the other three locations -- Houston, Austin, and San Antonio. An unchanging menu called "classics" has (it says here) Southern Fried Chicken, Texas “Haute” Dog, "MAX ‘n Cheese," and the Fried Egg Sandwich. Chef Russell will also have his own locally-sourced menu with things like foie gras sliders, pork & beans & scallops, roasted halibut, and veal sweetbreads pot pie, which will change seasonally.
As is appropriate for the Uptown scene, Max's will have brunch Friday, Saturday, and Sunday.
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