If you look in the Max Restaurant Group’s dictionary under hip, you’ll find a picture of its stylish restaurant, Trumbull Kitchen. Contemporary, cool and inventive it has been fashioned by owner Richard Rosenthal and executive chef and partner, Chris Torla.

Chris has created a globally eclectic menu that emphasizes intense flavors and satisfying textures. Progressive cross-cultural dishes offer variations of familiar food from around the world. Chris’s menu features a collection of tasters and tapas as well as larger plates and entrées. Items range from the Trumbull version of macaroni & cheese to steamed mussels fra diavlo or a Chinese chicken salad. “It’s meant to surprise and tantalize a discriminating palate, as well as simply deliver some great comfort food,” said Chris.

Located in one of the premier locations in Hartford, CT, Trumbull Kitchen presented Richard Rosenthal with a real challenge. “We wanted to push some boundaries, to introduce some new excitement and innovation, in both design and menu, to our restaurant clientele. We also wanted it to be different from other Max experiences.”

Custom designed elliptical light fixtures give off a warm glow, accenting the leather-upholstered walls detailed with satin aluminum nail heads. A smaller loft dining room overlooks the restaurant and is enclosed by French glass doors.

A mosaic theme is carried from the bar to the kitchen by way of a colorfully tiled floor and opaque glass wall, which provides a partial view into kitchen.
Other notable bar attributes include two communal “family style” tables and floor to ceiling mirrors behind the bar.