Review by TOM GATCH
"Doing it to the max"
is a popular phrase that refers to someone performing a task or activity at the highest possible level of accomplishment. I suppose that's one of the reasons why the name of the fashionable Gaslamp restaurant, MAX New York, is so appropriate. Located on Fifth Avenue, in an area reserved for the district's finest dining establishments, MAX New York, has continued to hold its own; serving superb steaks, chops and seafood, while many of the pretenders have simply disappeared.
If possible,
their cuisine has been elevated to an even higher level with the recent addition of Executive Chef, Roberto Gerbino, who has added his own special brand of culinary magic to the menu. Using time tested recipes along with the latest fusion techniques; Chef Roberto manages to consistently deliver innovative, taste tempting creations to the increasing number of satisfied diners that visit his restaurant. Whether dining outdoors under a canopy or in their tastefully appointed dining room, MAX New York offers almost everyone something that will be at the top of their list of favorites.
The magnificent wooden bar
on the south wall serves up a bevy of great cocktails, and I just couldn't resist trying one of their signature Martinis. Made with a stealthful blend of Cravella, Orangecello, triple sec and Fris vodka, this citrus laden delight packs a real punch. My guest and I also enjoyed the Sommelier's sampler of select Syrah vintages. Deep, rich and velvety, these fine California wines paired wonderfully with the imported cheeses and tender red meats that were yet to come.
To begin our meal,
our knowledgeable and accommodating server, C.J., brought us a generous platter of hors d'oeuvre that were specifically created for the seafood lover. Exquisitely fresh slices of Ahi tuna were artistically arranged over a bed of thinly sliced daikon radish, bean sprouts, radish sprouts and scallions, which was then enhanced with a light ginger and shoyu sauce. Also presented, was a beautiful rose crafted out of smoked, thinly sliced salmon anchored in a crème fresh and herb sauce. A few crab cakes topped off our delicious selection of appetizers. Made with crabmeat, blue lobster meat, fresh corn, diced red pepper and crowned with a dollop of chipotle remoulade, they were some of the best we had ever tasted.
The 'house salad'
served next was exceptionally bountiful. The delicate, mixed greens were offset by chunks of both Gorgonzola and blue cheeses along with thin slices of fresh pear and topped with toasted, caramelized walnuts. Walnut oil, Gorgonzola vinegar dressing was then drizzled over this spectacular salad, which proved to be anything but ordinary.
We were just about
to give a standing ovation when C.J. arrived with an incredibly large, oyster Martini for us to share. Taken from cold, crisp waters off the Oregon coast these succulent bivalves were both plump and mild.
Chef Roberto
graciously assisted in presenting our entrees; a fabulous cut of northern halibut that had been pan seared to perfection and placed atop a serving of champagne risotto with papaya/mango relish and thin, French green beans. Also served was an unusual and satisfying treat referred to as Flat Iron Steak. This fork- tender cut is taken from an area adjacent to the upper tenderloin, and was a steak aficionado's delight along with the garlic mashed potatoes and fresh stalks of asparagus.
For dessert,
we tried a specialty of the house; white chocolate crème brulee. This delectable concoction definitely takes the sophistication level of the ordinary rendition up a notch. Thick, rich and creamy, it was a true classic when garnished with an assortment of fresh berries. We also enjoyed a slice of devastatingly luxuriant chocolate mouse cake that promised to have us counting calories for the rest of the week.
Thoroughly satisfied,
as we left the table we stopped briefly to chat with some friends who were dining al fresco and had also decided to enjoy a visit to MAX New York that evening.
'How was your meal?'
one of them asked smilingly, already knowing the answer.
I couldn't help
but take advantage of this golden opportunity. I paused dramatically for a moment, feigning contemplation. 'They did it to the MAX!' I replied with a grin.
Review by CLAIRE YEZBAK FADDEN
Every working mom
(and that's every mom) needs and deserves a break from meal planning, preparation and cleanup. So, on this random Monday night, I loaded up my family for a night out. Our destination: Max New York in the Gaslamp. This well-known prime-steak house and seafood restaurant is a place I've wanted to visit for some time. And you know what they say - there's no time like the present.
The valet parked our car
and, even without reservations, our patty of four was accommodated quickly. No sooner than we were seated our waiter, Roberto, arrived. He took our drink-and-appetizer order and acquainted us with the mealtime adventure that awaited. My husband, Nick, and I shared the Shrimp Cocktail Supreme ($13.95) and tasted the Maine Lobster & Blue Crab Cakes ($14). Both choices were a flavorful, indulgent way to start our meal. Sixteen-year-old Jake contented himself with the freshly baked dinner rolls in anticipation of ordering his favorite meal - Filet Mignon. Seth, 12, started off his dinner by enjoying his appetizer of choice - French fries ($5).
Max New York opened
in June 2002 and boasts an authentic New York City-style ambiance, as well as authentic New York cuisine. George Georges, the restaurant's partner and director of operations, stopped by to make certain we were enjoying our evening. There was no doubt. All of us were immersed in the colors and flavors of Max. My sons especially liked the unique museum sculpture chandeliers hanging from the cathedral ceilings. There weren't two alike in the entire restaurant - they checked! The restaurant had a warm, comfortable feel, sitting among the handcrafted mahogany furniture and the Venetian stucco columns that surrounded the patrons.
Before the main course
was served, I took the opportunity to enjoy a splurge - Lobster Bisque ($8). The creamy flavors blended, making this the best bisque I've tasted in a long time. Jake's wait for his Filet Mignon ($29.95) was worth it. He smiled as he sliced into the marshmallow-soft cut of beef. It was prepared exactly as he requested.
Jake's meal
came with caramelized onions, sautéed fresh vegetables and his favorite-garlic mashed potatoes. Nick enjoyed the Prime Natural Pork Loin Chop (S23), several inches tall. His meal came with spice pear chutney, spring vegetables, mashed potatoes and demi-glace. Max offers a children's menu. Some choices include: Four Cheese Vegetarian Lasagna ($12.95), Meyer's Natural Beef Burger ($11) and Fried Shrimp ($15.95). Seth picked his favorite, Fettuccinc Alfredo ($13), and ate every bit. This is a rare occurrence at our dinner table.
My eyes traveled
straight to the Lobster Ravioli (S24) just moments after Roberto handed me the menu. This savory delicacy for my palate, is not normal fare for this working mom. The ravioli was filled with Maine lobster, lemon-scented mascarpone cheese with fresh herbs, bathed in a roasted tomato-brandy cream sauce. Excellent. The pasta was so tender, I thought I was eating mini-crepes.
There's always room for dessert
at the Fadden household. lake and Seth quickly agreed on sharing the New York-style cheesecake (S7) served with fresh raspberries and whipped cream (what other choice would make sense in this New York eatery'). At Roberto's suggestion, I tried the Crème Brule ($6.50) and no, I didn't share. What a great idea. I loved cracking the caramelized top to get to the white chocolate treat hidden below.
To round out our family evening,
I sipped on a cappuccino while Nick had a cup of coffee. The only question Jake and Seth asked as we left was, "When can we go again, Mom?"
In addition
to their spacious restaurant, Max New York features an outdoor patio and a full bar with a lounge area. They're at 827 Fifth Avenue in the Gaslamp Quarter. Open daily, 4 to 11:30 p.m. Valet parking curbside.
'How was your meal?'
one of them asked smilingly, already knowing the answer.
I couldn't help
but take advantage of this golden opportunity. I paused dramatically for a moment, feigning contemplation. 'They did it to the MAX!' I replied with a grin.
REVIEW
If you are looking
for a restaurant that serves Meyer Natural Angus top quality beef, raised on a strictly vegetarian diet with no animal by-products, no added hormones, and no antibiotics; then you should try MAX New York. It is in the heart of the bustling Gaslamp District at 827 Fifth Ave., right next door to the establishment that was once owned by radio talk show host Roger Hedgecock.
George Georges
is the partner and general operations manager of Max New York. A veteran of the restaurant business and a longtime restaurateur in the Gaslamp Quarter, Georges operates three other eating establishments including Asti, Mare & Monti, and Los Fajitas, all within walking distance of each other on Fifth Avenue.
Max New York,
with its high ceilings and cosmopolitan ambiance, is very much the kind of fine restaurant you would find in the Big Apple. George also has some wonderful long-range plans for this restaurant that include turning the basement area into an upscale bar and supper club, complete with live entertainment. If you are in the mood for good beef, then you will he right at home at Max New York. The Natural Beef New York Steak is topped with roasted butternut quash, wild mushroom, walnut risotto, Gorgonzola and cooked in a cream and port wine reduction sauce.
Before the main course
was served, I took the opportunity to enjoy a splurge - Lobster Bisque ($8). The creamy flavors blended, making this the best bisque I've tasted in a long time. Jake's wait for his Filet Mignon ($29.95) was worth it. He smiled as he sliced into the marshmallow-soft cut of beef. It was prepared exactly as he requested.
I ordered my steak medium
and it was just slightly pink on the inside. On the side of the plate was some potato slices topped with a nice seasoning salt. This steak dinner is $29.95.
For those who want
a choice other than beef, try the spicy Italian penne pasta dish. This s homemade Italian sausage with fresh basil, garlic, roasted sweet peppers, spicy marinara sauce and shaved reggiano cheese. It will fill you up and give your taste buds a pick-me-up as well. The spicy Italian penne is $16.
Another pasta dish
I recommend is the Lobster Ravioli. This ravioli is stuffed with Maine lobster meat, lemon-scented mascarpone cheese and fresh herbs, and served in a roasted tomato-brandy cream sauce for $22.95.
Another non-beef dish
on the menu is the oven-roasted free-range chicken breast. Served with foie gras and pistachio butter, truffle scented potato croquette, and mixed vegetables, it is moist and tender. Several herbs and spices season it to a delightful taste. The chicken breast is $17.50.
From the fish side
of the menu, Max New York serves a delicious macadamia nut-crusted northern halibut. This is a generous cut of halibut in a herb marinade with ginger-scented coconut rice, sautéed spinach, crispy plantains, and mango coulis for $23.95.
The signature dishes
at Max New York, includes Surf-N-Turf - a grilled tenderloin filet, smoked bacon-wrapped jumbo prawns, with mixed vegetables and a potato. This is a big meal for $34.95.
The menu
also offers a mixed seafood grill platter. This plate consists of jumbo prawns, king salmon, scallops, and swordfish with spring vegetables tarragon-mashed potatoes, and lobster hollandaise for S32.95.
The service
at this restaurant is very professional. Jason Holmes is the executive chef and he has an excellent staff working in his kitchen. Holmes is in the process of adding a number of new items to his menu as we move into the winter season.
Because this is a large restaurant,
they can handle event planning and offer space for parties and dinner meetings. Max New York has a lot to offer in atmosphere and taste. It is an upscale restaurant with flair.
