Two things to note about MAX’s Wine Dive in Houston. First, there are two locations, and although the Washington location is a staple in our city, the Fairview location does have a different menu (with some similarities). Secondly, MAX’s Wine Dive does offer options aside from fried chicken and champagne, even though their slogan suggest otherwise. All the more reason I was excited to check out their new spring/summer menu crafted by Executive Chef Shay Prigmore.
Along with the traditional Southern fare of Fried Chicken, Shrimp & Grits, and MAX ‘n Cheese (you must try all three at some point in your life), Chef Prigmore has introduced a menu that will be a welcomed treat for seafood and pork lovers alike. But that’s not all. The menu would not be complete without a few twists and turns, and most importantly, paying homage to the fruit and veggies of the season. And did I mention many of the new menu items are gluten free? Dishes like the whole steamed artichoke, aka The Artichoke, gets treated to a lovely bath of butter and white wine broth and parmesan cheese while the Arugula & Berries salad hosts the perfect summer party combining goat cheese, strawberry, blueberry, and spiced pecans with a balsamic reduction.
Entrees like the Lobster Risotto get a MAX’s twist too when it’s lobster is upgraded and “chicken-fried” and let’s not forget to mention the Chicken-Fried Quail that has made its home on a nice spread of decadent truffle-wild boar potato au gratin topped with a blueberry demi glaze. Doesn’t that just sound amazing? Or how about the Pork3 that gives you pork three ways and zero reasons to choose with a plate of pork belly, chicharrón, AND wild boar.
My tasting resulted in me adding a new fave to my belt; which is a good thing because it will help me get over my infatuation with their Fried Egg Sandwich (we go way back). Lo and behold…the Mint Cured Wild Salmon. For the record, it’s not often I am left speechless and historically it’s by way of some over the top chocolate dessert that I should not be eating anyway. But this time, it’s all about the salmon. The flavor of the fatty fish is only heightened by the house-made crème fraîche and mint oil and added freshness by way of crisp radish, watercress, pickled red onion, and cucumber.
This menu is still available at MAX’s and it is definitely time you’ve checked it out. I mean seriously.