Monday, January 20, 2014


Audrey, Joanne, Barry and this reviewer traveled to 9089 West Atlantic Avenue in Delray Beach and we were rewarded with testing excellent Contemporary American foods.

Tasty, complimentary mini corn breads were initially served. The standard dinner menu commenced with a roster of 11 appetizers. We had delicious short rib empanadas with Manchego cheese, heirloom tomato salsa and Aji crema – rich and flavorful. A unique dish of “onion soup” dumplings containing gruyere cheese and chives was applauded as was a basket of crispy calamari rings and zucchini chips with both pomodoro and tartar sauces, then lettuce wraps with shrimp, cellophane noodles, bell peppers, carrots, crushed peanuts and bib lettuce with a tasty peanut-lime dipping sauce – cool and crisp!

Under the heading of “Soups and Salads”, we delighted in the roasted tomato soup- then, this daily special of a superb mushroom soup…chock full of small mushrooms caps. The treatment of Caesar salad was a crisp portion of romaine, padano plus piquillo pepper bits, garlic and herb croutons in a very simple dressing. If you like the taste of anchovy, ask your server and receive several fresh anchovy samples to add to the fine salad. We enjoyed the salad of roasted golden and red beets with goat cheese, toasted pistachios plus radicchio and arugula greens. We also tried the Max’s Classic chopped salad – a complex mix of nine ingredients in a red wine vinaigrette – very interesting. A house salad, cobb salad, BLT wedge and tuna tartami complete the list.

We viewed the menu of 13 “Large Plates” and chose to taste the oak grilled Rainbow Trout, quite sweet to the taste…then the Branzino – a Mediterranean special fish, done to perfection – both are winners! The slow braised beef short ribs with vegetables accompaniment is a rich, robust meal in itself. Salmon, fish tacos, crab cakes, roast chicken and meatloaf are among the other choices listed.

The “Vegetable Sides” offered include fine wood roasted mushrooms, tender and tasty. The Brussels sprouts and the served broccoli are a bit too al dente. Sautéed spinach is a good bet as is the Yukon gold mashed potatoes.

Note the standard menu features five jumbo sandwich choices as well six wood fired pizza selections – all for us to try another visit. In addition there are 8 dishes listed a “Eat Well, Be Well”… heart healthy choices.

A rather extensive “Kids Menu” covers 6 entrees plus ice cream desserts.

There are a half dozen or so of their chef’s specials – changed daily. This visit we sampled a perfect strip steak, done medium rare, then Burt and Max’s version of paella – shrimp, clams, mussels plus fish and scallops – a nice dish but what we found lacking was the golden, tangy use of saffron that enriches  both the rice and the broth.

There are 7 dessert offerings – we tried 3. The season cobbler (apple) was sweet and tangy, the warm chocolate bomb was rich, molten and superior while their mixed berry crème Brule pie – was unusually different and quite tasty.

Restauranteur Burt Rappoport, General Manager and Steve Mann lead a staff of well trained and knowledgeable people – we found our server, Randy, to be exemplary.

There is a full bar, 7 champagnes and sparkling choices, 30 white and 39 red wines, by both glass and bottle. A dozen specialty drinks and twenty select bottled beers plus six bottled sodas are listed.

This bustling Bistro seats 150 inside, another 100 on the patio and is open 7 days. Monday through Thursday from 11:30AM to 10PM, Friday and Saturday until 11PM and Sunday from 11AN to 10 PM. Call 561-638-6380 for reservations. Burt and Max’s is a winner – suggest you …Go and Enjoy!

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