Clos Pegase Winemaker Dinner at Max Amore June 17

Clos-Pegase-Winery-Dinner-at-AmoreClos-Pegase-Winery-Option-2by Brian Mitchell, Beverage Director, Max Restaurant Group

I am very pleased to announce a special dinner with one of Napa Valley’s premier wineries and the winemaker responsible for those wines.  Join us on Tuesday June 17, for a dinner featuring the wines of Clos Pegase Winery and share insights and stories with winemaker Richard Sowalsky.

Richard will be on hand to answer question sand run through the wines and explain his wine making philosophies at Clos Pegase.  originally built in the mid-1980s Clos Pegase is known as one of the most picturesque wineries in all of Napa, but we like them because the wines are rock solid and delicious.  A rare appearance by this winemaker is very exciting, and pairing the wines with the cuisine of Chef Ted Burnett is always a treat for our guests.

Richard is only in town and available for this one evening as he will be working other markets the rest of the week. Please make your reservations now, as we have a very limited number of seats for this dinner and these events tend to sell out quickly.

Amore_GalleryPresents a winemaker dinner featuring the Napa Valley Wines of
CLOS PEGASE WINERY
paired with the cuisine of Max Amore Executive Chef Ted Burnett
special guest speaker for the evening will be Richard Sowalsky,
Winemaker Clos Pegase Winery

Tuesday June 17th, seating is promptly at 6:30
Course 1
Carpaccio of Prosciutto di San Saniele, sweet melon sorbetto
Sauvignon Blanc Mitsuko’s Vineyard, Carneros, 2011

Course 2
Butter Poached Maine Lobster, citrus zabaglione, gaufrette
Chardonnay Mitsuko’s Vineyard, Carneros, 2012

Course 3
Chicken Liver Mousse, local fruit compote, crispy chicken skin
Pinot Noir Mitsuko’s Vineyard, Carneros, 2010

Course 4
House Made Potato Gnocchi, braised oxtail, foraged mushrooms, pickled ramps
Merlot Mitsuko’s Vineyard, Carneros , 2009

Course 5
Red Wine Braised Beef Short Rib, truffled cream corn, whipped lardo crostini
Cabernet Sauvignon, Napa Valley, 2010

$125 per person
(not including tax or gratuity)
Seating is limited.

Please call MAX AMORE for reservations: 860.659.2819

140 Glastonbury Boulevard, Glastonbury, CT

 

Back East Palate Mallet Tapping @ Max Burger CT, Oyster Bar and Trumbull Kitchen

by Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

backeast_PalateMallet_18x24 posterPREPIn addition to our regularly scheduled promotion this Thursty Thursday March 12, 2014, Max Burger and Max’s Oyster Bar in West Hartford and Trumbull Kitchen in Hartford, will be participating in a CT State-wide tapping of the newest beer from Back East Brewery, called Palate Mallet American Double India Pale Ale. This is the newest beer from Back East Brewery and is designed to show off what CT brewers can do.

According to Tony Karlowicz, owner of Back East Brewing, the beer is brewed using four types of West Coast hops (specific varieties are being withheld as proprietary secrets), each used to focus the flavor impact on aromatics rather than bitterness.  These hops will help push the citrus grapefruit notes, and as the brew is double dry-hopped it will further emphasize this aspect.

Brewed to 8.6% abv, it is a big style, but not over-done with alcohol.  Drinkable and balanced is the word.  We will have to wait and see exactly how it tastes tomorrow night at 5p, as this is the official debut of this beer.  It will only be available at this point at the listed locations and while supplies are available.  The tentative plan is to get feedback from this release and probably brew the next batch in late April for a canned summer release.  We will see, but since the others brews from Back East have all been very favorably received by our guests, I can only imagine that this will become a regular item for Back East.

7p tapping – tomorrow night – Thursty Thursday March 12

Max Burger West Hartford

Max’s Oyster Bar West Hartford

Trumbull Kitchener Hartford

Emanuele Gastel , Tenuta di Capezanna Dinner at Max a Mia – March 17th

Capezzana-for-FBOn March 17th at 6:30pm – both a  Monday and St Patrick’s Day – we will be hosting a fabulous Italian wine dinner featuring wines from one of our favorite Tuscan estates, Tenuta di Capezzana. This event will be held at Max a Mia in Avon, and will showcase the excellent wines of the estate paired with very special menu created by executive chef David Stickney.

Emanuele Gastel

The New Generation of Tuscan Royalty

Ambassador for the Tenuta di Capezzana estate

For Emanuele Gastel, his nursery was the vineyards. Before heading to work, Gastel’s mother would drop him off at the family winery when school was not in session, or with one of the local farm families if she had to travel on business. “I grew up among the vines” laughs Gastel. And what vines they were – among the most storied in Tuscany: Badia a Coltibuono in Chianti Classico. Owned by Gastel’s maternal grandparents Piero Stucchi Prinetti and Lorenza de Medici, the “farm” is now managed by his mother and uncles.

Gastel’s extended kin includes the Contini Bonacossi family, proprietors of Tenuta di Capezzana, the principal estate in Tuscany’s Carmignano appellation. Officially, Gastel has worked as an ambassador for Capezzana since 2012, after graduating from Florence’s prestigious Scuola di Scienze Aziendali with a Master’s degree in Marketing, Business and Sales. Unofficially, he has been training for this job since birth. With three generations of winemakers ahead of him, Gastel represents the fourth generation of his family to find his calling in Tuscany’s wine business. Charismatic and unpretentious, with a lively intelligence and keen sense of fun that sweeps up anyone its path, Gastel is thoroughly at ease in any setting.

While his academic schooling has deepened his technical and commercial expertise, Gastel values his informal education above all, having worked among the vines since he was old enough to walk. “I have missed very few vintages,” he notes. Wherever he goes, Gastel makes an impression. During his student years, he was singled out for a new and highly competitive program developed by the Italian government with a view to developing the country’s future generation of business leaders and entrepreneurs.

These days Gastel is on the road a great deal, traveling to the U.S. and Asia. His first trip to the U.S. followed high school, when he served an apprenticeship at DeMedici Imports in New Jersey, importers of various European luxury foods, but with a focus on Italian products. He later returned to the U.S. to intern with a leading New York City PR agency specializing in food and lifestyle as part of a work/study program.

Gastel is a born communicator, blending old-world charm with an actor’s panache, sense of comedic timing and ability to entertain. Watch Gastel tell a story as he waits with mock seriousness to observe the effect of a punch line. If it doesn’t produce quite enough laughter or the reaction he seeks, he will rework it. Gastel is well aware that in order to thrive amid an expanding and increasingly crowded marketplace, Tuscany’s wines and agricultural legacy must be expertly promoted and he is passionate about doing just that.

Closer to home, this handsome Italian – arguably one of the best-dressed men in Florence – is taken. Gastel has a Swedish girlfriend, who keeps him rooted.

Please join us for what promises to be a very special evening featuring some fabulous wines and a true Tuscan.  Here is the menu…

reception
crostini misto
fegato/white bean & escarole/roasted beets & feta
castello di capezzana monna nera, igt 2011
50% sangiovese, 20% merlot, 10% cabernet, 10% syrah, 10% canaiolo

i
venison loin carpaccio, shaved kale,
port soaked bing cherries, smoked
paprika grissini
castello di capezzana monna nera, igt 2011

ii
chitarra spaghetti, san marzano
tomatoes, shishito peppers,
crumbled sheeps’
milk ricotta
castello di capezzana barco reale d.o.c. 2010
70% sangiovese, 20% cabernet sauvignon, 10% canaiolo

iii
smoked duck breast, pancetta, chive polenta
cake, cauliflower crema
castello di capezzana villa di capezzana d.o.c.g. 2008
80% sangiovese, 20% cabernet sauvigno

iv
oak grilled striplion, creamer potato arrancini,
tempura fried broccoli rabe, citrus pressed
evoo vinaigrette
castello di capezzana ghiaie della furba, igt 2007
60% cabernet sauvignon, 30% merlot, 10% syrah

v
pistachio semi freddo, bittersweet
chocolate ganache
vin santo riserva di carmignano 2006

Event price and other details will soon be posted.  Check back or call Max a Mia to book your reservations.

Troy & Sons Whiskey Dinner @ Max Fish Monday 2/24

Max Fish in conjunction with Manchester Wine & Liquor presents the next installment of our fabulous cocktail dinner series with Special Guest Eddie Varsalona CSS, CSW, Spirits Specialist for Troy & Sons Whiskies from Ashville Distilling Company, located in Ashville North Carolina.

Ashville Distilling and Troy & Sons Whiskey are some of the newest and most modern approaches to whiskey in the United States, but their heritage goes back generations. Using an almost lost strain of corn, the Crooked Creek Corn™, grown in the hills around Ashville for decades, as well as the collected recipes and shared stories of moonshiners and whiskey makers of North Carolina provide the inspiration and the stylistic approach of owner, Troy Ball, and her Husband Charlie.  You can read all about them and their story on the company website (click here for the link).

Troy-2021-1024x507

For this dinner, Dave Bouchard (our head drinks guy at Max Fish) has paired a fabulous selection of contemporary cocktails (including a unique Barreled cocktail that is already aging in one of our Troy casks) to a menu prepared by Max Fish Chef Robert Peterson.  A great combination of styles and flavors, we think you will find this to be an intriguing selection and a fun filled evening.

The menu –

Reception:
Cocktail: Ashville Spiked Tea
Grilled Oysters, whiskey apple bbq glaze Yam & Bacon Fritters, chile-maple aioli

Seated Dinner:
Troy_and_sons_blondeCourse 1 –
Cocktail: Old Fashioned Blonde
Paired with: Duck Meatloaf, Parsnip Puree, Tart Cherry Jus, Crispy Onions

Course 2 –
Cocktail: Saddlebags
Paired with: Slow Roasted Monkfish, jalapeno cheese grits, butternut squash, leeks, sherry-lobster nage

Course 3 –
Cocktail: Barrel Aged
Paired with: Horseradish Crusted Pork Loin, creamy mustard hominy, braised collards

Dessert –
Cocktail: Old No. 43
Paired with: Cinnamon-Raisin Bread Pudding, quince jam, lemon-whiskey glaze

$65 per person, plus tax and gratuity
Please call Max Fish in Glastonbury to reserve your seat (860) 652-3474

Beaucastel Rhone Dinner @ Max Downtown 2/24

by Brian Mitchell, Corporate Beverage Director, Max Restaurant Group

DustyChateaudeBeaucastelBottles

In 2006, I had the opportunity (and great pleasure) to travel through the Rhone Valley of Southern France and visit the famed estate and winery known as Chateau de Beaucastel, arguably one of the greatest producers of in the region.  Specializing in Chateauneuf-du-Pape, but producing a tremendous number of other wines from the region, the Perrin family has been an integral fixture of the landscape for well over 100 years (see history below).  One of the greatest dinners of my life was at the chateau and included over 16 courses of regionally influenced specialties as well as modern creations, each paired with a selection from the Perrin and Beaucastel productions going back to the early 1970s, as well as some treats from the family cellar dating back to the 1950s (yes, it was pretty cool!).

While we will not be going quite that far back, we do invite you to share an evening with us at Max Downtown to experience a selection of the latest wines from this extraordinary family selection.  Wine from the California estate will be included, as well as top wines from the Famille Perrin range and Château de Beaucastel, including the rare white Chateauneuf-du-Pape, paired with dessert.  On hand to present the wines will be our Sommelier, Justin Gavry, Paul Nerz from Vineyard Brands, the import company for Beaucastel and Perrin wines (and a Château de Beaucastel alum), as well as myself.

The menu is selected especially for these wines and the evening promises to be a great experience, and as stated it Includes selections from Château de Beaucastel, Famille Perrin, and Tablas Creek.

Menu by Executive Chef Hunter Morton.
Wines selected by Sommelier Justin Gavry.

Reception – Passed hors d’oeuvres
Raddichio salad- buratta, mango, basil, black pepper, Meyer lemon

Famille Perrin Côtes du Rhône Blanc Reserve, (Rhône Valley) 2012

 

Course One – scallop ceviche- yuzu gelée, fennel, Satsuma tangerine, tarragon

Tablas Creek Vineyards Côtes de Tablas Blanc, (Paso Robles) 2011

 

Course Two – Pork belly- smoked potato, black truffle, roasted garlic, confit marble potatoes, pork crumble

Famille Perrin Côtes du Rhône Nature, (Rhône Valley) 2011

Famille Perrin Côtes du Rhône Coudelet de Beaucastel, (Rhône Valley) 2011

 

Course Three – Roasted squab breast- braised cabbage, apple puree, crispy leg, curry jus

Château de Beaucastel Chateauneuf-du-Pape, (Rhône Valley) 2005

 

Dessert – Ossau Iraty – pears, walnuts, Stonewall Apari honey

Château de Beaucastel Chateauneuf-du-Pape Blanc Vielles Vignes, (Rhône Valley) 2006

$125 per person, not including tax & gratuity
Limited Seating
Call Max Downtown for reservations
860.522.2530

BeaucastelVines&House

Among the prominent people in the town of Courthezon during the sixteenth century was the Beaucastel family. In 1549, “Noble Pierre de Beaucastel” bought “a barn with its land holdings, containing 25 saumées at Coudoulet”. More than four centuries later, this remarkable domaine, known today at Château de Beaucastel, is producing what most people acknowledge to be the finest wines of Châteauneuf-du-Pape. In 1903, a young chemical engineer and mathematics professor named Pierre Perrin, together with his father-in-law, began to restore the domaine following the ravages of phylloxera. His son, Jacques Perrin, took over the domaine in 1953 and introduced many innovations such as improved grape varietals, integrated pest control, and a flash-heat exchanger. Today, the third and fourth generations of Perrins, François and Jean-Pierre and Jean-Pierre’s sons Pierre, Marc and Thomas, continue in the tradition of their father and grandfather.

The vineyards of Beaucastel are treated as a garden: no chemical fertilizer, no chemical week killers or sprays are permitted. Organic fertilizer comes from compost and only a minimum of traditional sulphur-copper spray is used in the vineyards. The vineyard is planted in all the traditional grapes of Châteauneuf-du-Pape: Grenache, Mourvèdre, Syrah, Cinsault, Vaccarese, Counoise, Terret Noir, Muscardin, Clairette, Picpoul, Picardin, Bourboulenc, and Roussanne.

Relic Brewing Celebrates 2nd Anniversary with Tap Take-Over @ Max Burger WH

relic masthead

Max Burger is very pleased to be a part of Relic Brewing Co’s second anniversary celebrations with our friend Mark Sigman.  Mark has been producing some great beers over the past few years from his small but growing brewery in Plainville, Ct.  Max Burger in West Hartford will be turning over out tap lines on Wednesday February 19th to some of the stylish brews from Relic.  This is a rare occasion to have so many of the brewery’s beers on at one time as the production is generally fairly small and limited and the demand is quite high.  We are pretty excited and think you should be as well.

Congratulations to Mark for hitting the two year milestone, for having the vision (and guts) to start a new brewery-business, and for making some killer beers that we have had the pleasure to enjoy these past couple of years!  We look forward to pouring many more in the future.

Here is a list of the brews we are expecting in…

Queen Annes Revenge Porter – robust porter brewed to a traditional 1800 recipe, strong notes of coffee and chocolate tremendous aroma 7% abv

The Huntsman Oatmeal Stout – rich, chocolaty and roasty stout 5.8% abv

Ryepocolypse Stout – Our Anniversary Beer – 9.4% Belgian Rye Stout, roasty, boozy, complex, spicy, dark fruit flavors.

Clockwork Pale Ale – 5.2% abv, American Pale Ale, tropical citrus flavors and aromas on top of malty backbone.

Thursty Thursday @ Max Burger Longmeadow – Specialty Tap Night with Founders Imperial

Imperial-Stout-Bottle-256x790Max Burger in Longmeadow, Ma, will be holding a Specialty Brew Tap Night, tonight for Thursty Thursdays @ Max.  This week’s tapping will feature the very special and rarely offered Founders Brewing Imperial Stout, an imposing creature at 10.5% abv, but a great treat on a cold night like tonight in Western New England.  Brewed with ten varieties of malted barley, this stout is smooth as silk, yet complex and rich in body.  We will be tapping at 5 pm, so come in and treat yourself to one of the finest Stouts in America from one of the top American craft brewers.

At Max Restaurant Group we are very pleased to announce a new initiative at each of our locations: Thursty Thursdays @ Max.  Come into any Max location on Thursdays and discover a great special only available that night.  Each month our locations will have new promotion that will be available on Thursdays.  These will change from week to week and month to month, so check back here or subscribe to our Social Media sites to get the latest updates on what we are offering.  Some of the creative offering may include drink and food specials, half-priced wines, or special tastings – the choices are limitless and are designed to give our loyal patrons another great reason to join us.  Whether you are winding down your week or getting your weekend kicked-off, this is a great opportunity to discover the fabulous sections of beers, wine, and cocktails at each of our locations.

Thursty Thursdays @ Max, just another great reason to join us.

Thursty Thursdays @ Max Restaurant Group

Thursty_Thursdays_logo_IIAt Max Restaurant Group we are very pleased to announce a new initiative at each of our locations: Thursty Thursdays @ Max.  Come into any Max location on Thursdays and discover a great special only available that night.  Each month our locations will have new promotion that will be available on Thursdays.  These will change from week to week and month to month, so check back here or subscribe to our Social Media sites to get the latest updates on what we are offering.  Some of the creative offering may include drink and food specials, half-priced wines, or special tastings – the choices are limitless and are designed to give our loyal patrons another great reason to join us.  Whether you are winding down your week or getting your weekend kicked-off, this is a great opportunity to discover the fabulous sections of beers, wine, and cocktails at each of our locations.  Thursty Thursdays @ Max, just another great reason to join us.

Here is brief description of some of the promotion we are featuring throughout the month of February…

Max Amore in Glastonbury will be offering 1/2 priced bottled wine every Thursday night in February.  Yes, that is right, every bottled wine on the list will be 1/2 priced from its normal offering.  A huge savings and great way to try many of the top wines we carry.  Max Amore’s Italian focused list has selections from every major wine region in Italy, plus favorites from California, Washington State and beyond.  Come in and discover your new favorite along with the spectacular menu from Chef Ted Burnett.  Discount applies to bottled wine selections, only.

Max’s Tavern in Springfield will be offering the Round Trip Tasting Flight consisting of a beer flight paired with a slider flight- all for an amazing $6.  Pick your favorite brews or try something new: offer includes three beer samplers in one of our famous Max sampler glasses served along with a flight of one of our famous beef, pork and chicken sliders.   Not a bad way to start the evening.

Max Fish in Glastonbury will be offering a 1/2 dozen fresh oysters along with a pick your draft selection, all for $9.  There are few better combinations than fresh, briny oysters and craft beer – get them both at a great price on Thursdays at Max Fish.

Max A Mia in Avon will be offering for Thursty Thursday Vino e Salumi.  Each Thursday in February we will pick a new wine from our list and offer it by the glass along with a Chef’s selction salumi plate – all for $15.  And we are not messing around wit the wines here as we want to showcase the best of what we have.  This Thursday we will be pouring the fabulous Prudittori di Barbaresco 2008 Barbaresco, one of the most famous selections from Piemonte, and a truly delicious wine (normally sold for $20 / glass), along with a classic salumi plate put together by chef David Stickney.

Max Downtown in Hartford will be offering a new selection from its Wine by Coravin list.  If you are unfamiliar with the new Coravin device, and you are a wine fan, you need to discover the flexibility it allows us in offering more selections by the glass.  The Coravin is essentially a mini-cruvinet system, which allows us to literally tap a bottle of wine without removing the cork, replacing the air inside the bottle with inert gas as we remove the wine for you to taste.  This means we can tap and offer a large selection of wines without any adverse effect to the wine remaining in the bottle.  This week we will be featuring the fabulous Silver Oak Cabernet Sauvignon Alexander Valley, 2010, one of the most highly regarded California wineries, at he unbelievable price of $18 per glass!  Rarely offered by the glass, here is a great opportunity to taste without committing to a full bottle.

Max’s Oyster Bar in West Hartford will be offering a regional pairing of Local Brews and Local Seafood.  Each week in February we will pick a New England region and pair a selection of local seafood along with a local craft brew from that area.  Starting this week for Thursty Thursday @ Max, we will be promoting Bluepoint Brewing Co from Patchogue, NY, along with a 1/2 dozen plate of Bluepoint Oysters, all for $9.  What better way to celbrate local farming than with local seasonal products and great local brews.  Upcoming specials will include Thimble Island Brewing with Thimble Island Clams, Narraganset Brewing with Rhode Island Oysters, Harpoon Brewing with Massachusetts Oysters, Maine Brewing Company with Maine Lobsters , Rogue Ale with Washington State Oysters, or whatever combination we can think of.

Max Burger in West Hartford will be offering 1/2-Priced Cans for Thursty Thursdays @ Max in February.  C’mon in and take your pick of any of our canned brews and get them at a 50% discount, all day and all night.  The canned beer has made a huge return among craft brewers in the past few years as many people have discovered that fresh beer really does taste better this way.  One of the most damaging things for beer is light and the can provides the perfect vehicle for getting all the flavor the brew master intended to your glass (or just from the can).  We agree and we also like the fact that this is a lighter and more eco-friendly way to transport beer.  We have a growing selection of great canned brews fro across America, so join each each Thursday in February to taste your way around the canned section.

Trumbull Kitchen in Hartford will be featuring a Blue Agave Maragarita & Tapas for $6. The TK classic El Jimador Blue Agave Margarita (one of our most popular drinks from the catalog), pair it with Chef Torla’s  Pueblan-style Mole Poblano – tortillas, pumpkin seeds, queso fresca. All for $6, this Thursday.  We love making tequila drinks and El Jimador is a great selection which we use for our standard drinks selection – it is made from 100% Blue Agave, and has a rich, salty, smokey taste, perfect for making classic styled margaritas.  This drink has a touch of blue in it to add a twist to the classic.  Perfect for the Mole Poblano.

Max Burger in Longmeadow, Ma, will be holding a Specialty Brew Tap Night, for Thursty Thursdays @ Max in February.  This week’s tapping will feature the very special and rarely offered Founders Brewing Imperial Stout, and imposing creature at 10.5% abv, but a great treat on a cold night like tonight in Western New England.  Brewed with ten varieties of malted barley, this stout is smooth as silk, yet complex and rich in body.  We will be tapping at 5 pm, so come in and treat yourself to one of the finest Stouts in America from one of the top American craft brewers.

 

Thursty Thursday @ Max’s Trumbull Kitchen – Blue Margarita & Mole Pablano

blue_margarita1Trumbull Kitchen in Hartford will be featuring this week a Blue Agave Maragarita & Mole Pablano for $6.

The TK classic El Jimador Blue Agave Margarita (one of our most popular drinks from the catalog), pair it with Chef Torla’s  Pueblan-style Mole Poblano  – tortillas, pumpkin seeds, queso fresca. All for $6, just this Thursday.

We love making tequila drinks and El Jimador is a great selection which we use for our standard drinks selection – it is made from 100% Blue Agave, and has a rich, salty, smokey taste, perfect for making classic styled margaritas.  This drink has a touch of blue in it to add a twist to the classic.  Perfect for the Mole Poblano.

At Max Restaurant Group we are very pleased to announce a new initiative at each of our locations: Thursty Thursdays @ Max.  Come into any Max location on Thursdays and discover a great special only available that night.  Each month our locations will have new promotion that will be available on Thursdays.  These will change from week to week and month to month, so check back here or subscribe to our Social Media sites to get the latest updates on what we are offering.  Some of the creative offering may include drink and food specials, half-priced wines, or special tastings – the choices are limitless and are designed to give our loyal patrons another great reason to join us.  Whether you are winding down your week or getting your weekend kicked-off, this is a great opportunity to discover the fabulous sections of beers, wine, and cocktails at each of our locations.

Thursty Thursdays @ Max, just another great reason to join us.

Thursty Thursdays @ Max’s Oyster Bar – Local Brews with Local Seafood

Blue-Point-Brewing-LogoMax’s Oyster Bar in West Hartford will be offering a regional pairing of Local Brews with Local Seafood.  Each week in February we will pick a New England region and pair a selection of local seafood along with a local craft brew from that area.  Starting this week for Thursty Thursday @ Max, we will be promoting Bluepoint Brewing Co from Patchogue, NY, along with a 1/2 dozen plate of Bluepoint Oysters, all for $9.  What better way to celebrate local farming than with local seasonal products and great local brews.

Upcoming specials may include Thimble Island Brewing with Thimble Island Clams, Narraganset Brewing with Rhode Island Oysters, Harpoon Brewing with Massachusetts Oysters, Maine Brewing Company with Maine Lobsters , Rogue Ale with Washington State Oysters, or whatever combination we can think of.

At Max Restaurant Group we are very pleased to announce a new initiative at each of our locations: Thursty Thursdays @ Max.  Come into any Max location on Thursdays and discover a great special only available that night.  Each month our locations will have new promotion that will be available on Thursdays.  These will change from week to week and month to month, so check back here or subscribe to our Social Media sites to get the latest updates on what we are offering.  Some of the creative offering may include drink and food specials, half-priced wines, or special tastings – the choices are limitless and are designed to give our loyal patrons another great reason to join us.  Whether you are winding down your week or getting your weekend kicked-off, this is a great opportunity to discover the fabulous sections of beers, wine, and cocktails at each of our locations.

Thursty Thursdays @ Max, just another great reason to join us.

Thursty Thursdays @ Max A Mia – Vino e Salumi

prud barbaresco

Max A Mia in Avon will be offering for Thursty Thursday Vino e Salumi.  Each Thursday in February we will pick a new wine from our list and offer it by the glass along with a Chef’s selction salumi plate – all for $15.  And our intention is to showcase the best of what we have.  This Thursday we will be pouring the fabulous Prudittori di Barbaresco 2008 Barbaresco, one of the most famous selections from Piemonte, and a truly delicious wine (normally sold for $20 / glass), along with a classic salumi plate put together by chef David Stickney.

At Max Restaurant Group we are very pleased to announce a new initiative at each of our locations: Thursty Thursdays @ Max.  Come into any Max location on Thursdays and discover a great special only available that night.  Each month our locations will have new promotion that will be available on Thursdays.  These will change from week to week and month to month, so check back here or subscribe to our Social Media sites to get the latest updates on what we are offering.  Some of the creative offering may include drink and food specials, half-priced wines, or special tastings – the choices are limitless and are designed to give our loyal patrons another great reason to join us.  Whether you are winding down your week or getting your weekend kicked-off, this is a great opportunity to discover the fabulous sections of beers, wine, and cocktails at each of our locations.

Thursty Thursdays @ Max, just another great reason to join us.

Thursty Thursday @ Max Fish – Pick Your Draft + Oysters for $9

draft-beerMax Fish in Glastonbury will be offering a Pick Your Draft + Oysters promotion.  We will be featuring a 1/2 dozen fresh oysters along with a pick your draft selection, all for $9.  There are few better combinations than fresh, briny oysters and craft beer – get them both at a great price on Thursdays at Max Fish.

At Max Restaurant Group we are very pleased to announce a new initiative at each of our locations: Thursty Thursdays @ Max.  Come into any Max location on Thursdays and discover a great special only available that night.  Each month our locations will have new promotion that will be available on Thursdays.  These will change from week to week and month to month, so check back here or subscribe to our Social Media sites to get the latest updates on what we are offering.  Some of the creative offering may include drink and food specials, half-priced wines, or special tastings – the choices are limitless and are designed to give our loyal patrons another great reason to join us.  Whether you are winding down your week or getting your weekend kicked-off, this is a great opportunity to discover the fabulous sections of beers, wine, and cocktails at each of our locations.

Thursty Thursdays @ Max, just another great reason to join us.

Thursty Thursdays @ Max Amore – 1/2 Priced Wines

half pricedMax Amore in Glastonbury will be offering 1/2 priced bottled wine every Thursday night in February.

Yes, that is right, every bottled wine on the list will be 1/2 priced from its normal offering.  A huge savings and great way to try many of the top wines we carry.  Max Amore’s Italian focused list has selections from every major wine region in Italy, plus favorites from California, Washington State and beyond.  Come in and discover your new favorite along with the spectacular menu from Chef Ted Burnett.

At Max Restaurant Group we are very pleased to announce a new initiative at each of our locations: Thursty Thursdays @ Max.  Come into any Max location on Thursdays and discover a great special only available that night.  Each month our locations will have new promotion that will be available on Thursdays.  These will change from week to week and month to month, so check back here or subscribe to our Social Media sites to get the latest updates on what we are offering.  Some of the creative offering may include drink and food specials, half-priced wines, or special tastings – the choices are limitless and are designed to give our loyal patrons another great reason to join us.  Whether you are winding down your week or getting your weekend kicked-off, this is a great opportunity to discover the fabulous sections of beers, wine, and cocktails at each of our locations.

Thursty Thursdays @ Max, just another great reason to join us.