Max News & Events

09/09/19 - News you can use

By Max Restaurant Group

(photo by Abel Santana)

 Raise a glass! This month, Max Restaurant Group debuts Max Family Cuvee Reserve Chardonnay. The Sonoma County chardonnay is the latest wine to be released under the Max Family Cuvee label. To welcome the new addition to the family, all Max locations in Connecticut and Massachusetts will offer reduced prices on bottles of the wine.

 The restaurant group launched into the wine business in 2007 with a Napa Valley red blend. The new chardonnay is French oaked with nuances of baking spices and is versatile enough to complement any dish.


Max Family Cuvee Reserve is specially curated wine. We work with a partner winery to customize the flavor profile and style,” said Brian Mitchell, Max Restaurant Group’s wine and beverage director. “I take part in the production cycle, tasting barrel samples before the wines are finalized to ensure each vintage works with the cuisine across our various restaurants.”

 Wine down with a bottle of Max Family Cuvee Reserve Chardonnay today!



Max Chef to Farm : 2019 Season is here!

Tickets available now.

Visit the website for all the details!


 Arrivederci Amore.

Max Amore to close after 25 years.

Read more HERE



Derby-inspired food & drinks in the bar areas at

Max Downtown | Max's Oyster Bar | Max's Tavern

Best Hat Contests for the ladies at Downtown & Oyster


Call for information:

Max Downtown | 860.522.2530 | purchase tickets

Max's Oyster Bar | 860.236.6299

Max's Tavern | 413.746.6299





Dine for a Cause to Promote Autism Awareness at MAX

All 11 Max locations to increase awareness and raise money for Autism Speaks New England & Palm Beach County Chapters.

HARTFORD, CT – Compassion needs no words when you dine at a MAX restaurant for its fourth annual “Dine for a Cause” event. On Tuesday, April 2, dine at any of the 10 Max restaurants in Connecticut or Massachusetts or at The Cooper in Palm Beach Gardens, FL, in support of World Autism Awareness Day and to help those in our community who have Autism Spectrum Disorder.

During the one-day fundraiser, a portion of your bill will be donated to Autism Speaks. Guests are asked to mention the fundraiser to their server or bartender for proceeds to go to the charity. Additional donations will be accepted through Sunday, April 7.

This feel-good event goes beyond charitable giving, it’s personal. Bobby Venetianer, Max Restaurant Group Director of Community Outreach, has a child on the spectrum. “Nearly everyone knows someone who has been touched by autism, whether it’s a family member or a friend. We are proud to raise awareness and funds so individuals with autism, and their families, can achieve their best life”, said Venetianer.

A bite at a Max Restaurant can help Autism Speaks’ mission, which is to promote solutions and support. So, grab a seat and champion your neighbors in the autism community!

About the Max Restaurant Group

Founded in 1986 by Richard Rosenthal, the Max Restaurant Group currently operates 11 successful, distinct, and independent restaurants in the Greater Hartford, CT/Springfield, MA areas and The Cooper in Palm Beach Gardens, FL. The company prides itself on its customer service and innovative approach in delivering the best dining experience possible and always put forth an uncompromising commitment to quality, service, style, and cuisine. To share in the experience, please visit us in our restaurants or at

About Autism Speaks

Autism Speaks is the world’s leading autism science and advocacy organization. It is dedicated to funding research into the causes, prevention, treatments and a cure for autism; increasing awareness of autism spectrum disorders; and advocating for the needs of individuals with autism and their families. Autism Speaks was founded in February 2005 by Suzanne and Bob Wright, the grandparents of a child with autism. Since its inception, Autism Speaks has committed more than $570 million to its mission, the majority in science and medical research. On the global front, Autism Speaks has established partnerships in more than 70 countries on five continents to foster international research, services and awareness. To learn more about Autism Speaks, please visit

For more information, please contact Mr. Venetianer at



@ Max's Tavern



Spring Vegetable Grain Salad

As seen on Better Connecticut - 3/11/19


An Italian Wine & Food Pairing Dinner w/ Frescobaldi at Max Amore

Wednesday, March 20 @ 6:30pm

Click here for details.



closed for a few days while we build a new kitchen.

Will re-open for dinner on Thursday, March 7, 2019

Thank you for your understanding




A week-long event hosted by the CT Restaurant Association to showcase and celebrate restaurants across the state. Funds raised during the event support the CT Hospitality Education Foundation, dedicated to the development of future restaurant industry leaders. Max Restaurant Group is honored to participate.

For menus, please visit the website of the Max restaurant at which you wish to dine.


As seen on Better Connecticut - Wed., February 6, 2019

Will You Be Mine?

A Valentine’s Day Salad


(Serves 2 people)


Recipe by Chef Hunter Morton



1 ea red beet- roasted, ¼ inch dice

1 ea chiogga beet- roasted, ¼ inch dice

1 ea blood orange, peeled and sliced

6 oz red watercress (green is fine)

3 oz goat cheese, rolled into small balls

2 oz pistachios, toasted and chopped

1 oz pomegranate seeds

3 oz pomegranate vinaigrette (recipe follows)


Pomegranate Vinaigrette

2 tbsp honey

¼ cup red wine vinegar

½ cup pomegranate juice

½ cup extra virgin olive oil

Salt and pepper to taste

Mix all liquids into honey, season with salt and pepper




Mix all ingredients together and enjoy!


Savoy Cares

An on-going series of fundraisers for local West Hartford organizations.

The 2nd Tuesday of every month.

February benefits West Hartford Little League.


As seen on Better Connecticut – Monday, January 7, 2019

Savoy Pizzeria Veal & Pancetta Meatballs


(as voted by readers of CT Magazine)

Yield : -12- 3 oz. meatballs

Recipe by Chef Hunter Morton


1 lb. ground pork

1 lb ground veal

4 oz. diced pancetta

1 onion, diced

4 ea. garlic clove, chopped

2/3 cup parmesan cheese

2 ea. eggs

2 slices sourdough bread

½ cup milk

2 Tbsp salt

1 Tbsp red pepper flake

1 tsp black pepper


Soak sourdough bread in milk for 10 minutes, squeeze out milk discard

Combine all ingredients in a mixing bowl, mix by hand, do not OVERMIX

Roll into 3 oz balls

Place on sheet tray

Chill for 30 minutes

Bake for 15 minutes till brown at 375Ëš

Simmer in your favorite tomato sauce for 20 minutes

Enjoy – but be careful…they’re hot!



West Hartford Restaurant Week

January 7 - 20, 2019























10/8 - 10/14/18

At all CT Max locations

Special prix-fixe menus available all week long!

Check it out!






To see all events, visit out CALENDAR




Max Culinary Director Hunter Morton is cookin' on TV

Better CT

Fox61 Morning Show






Max Belltown Hill Orchards Blueberry Salad

With Cornbread Crotons & Honey Lemon Vinaigrette


Yield 4 salads

By Chef Hunter Morton



8 oz mixed greens (feel free to use spinach or arugula)

4 ears of fresh corn, grilled or boiled, removed from cob

4 oz ricotta cheese

1 cucumber, sliced- optional

1 pint cherry tomatoes, halved – optional

2 oz sunflower seeds, toasted

2 cups cornbread croutons (recipe below)

6 oz blueberry honey vinaigrette (recipe below)

1 cup fresh blueberries

Salt and Pepper



Place greens, croutons, and dressing in bowl. Lightly toss, top with blueberries, charred corn, cucumbers, tomatoes, ricotta, sunflower seeds, enjoy!!


Cornbread Croutons

Cornbread- feel free to use a box cornbread or muffin mix just add 1 cup to small batch recipe


Chef Hunter Morton’s Cornbread Recipe

Place cast iron skillet in 400-degree oven while preparing

1 ½ cup cornbread

1 cup all-purpose flour

¾ cup granulated sugar

1 ½ tbsp baking powder

2 eggs

1 ½ cup milk

1 tsp salt

¼ cup melted butter

Combine all dry ingredients in a bowl, crack eggs and whisk in separate bowl, make a “well” in dry ingredients place all wet ingredients in well, slowly mix in, should be nice and smooth, fold in blueberries, Pour into cast iron skillet. Bake 20 minutes or till toothpick comes out clean. Set aside to cool. Cut Cornbread in half dice into ½ inch croutons and place on sheet pan for 3 minutes. Use the other half to make friends.


Blueberry Honey Vinaigrette Dressing

½ cup blueberries

1/3 cup lemon juice

3 tbsp honey

½ cup olive oil

A pinch of salt

Combine blueberries lemon juice and honey in blender, slowly emulsify in oil, season








(photo by Winter Caplanson | Connecticut Food & Farm)




A chef returns and the other is movin’ on up


HARTFORD, CT - The MAX Restaurant Group, with eleven locations in Connecticut, Massachusetts, and Florida, is proud to announce the return of a former executive chef to the Max family and another long-time chef getting a well-deserved promotion.


Hunter Morton has been promoted to the newly created position of Culinary Director of the Max Restaurant Group. Hunter was most recently Executive Chef at Max’s Oyster Bar in West Hartford, CT. Bob Peterson, formerly Executive Chef at Max Fish in Glastonbury, returns after a few years away from the Max group, to become the new Executive Chef at Max’s Oyster Bar.


Mr. Morton is excited about this new opportunity within the Max Restaurant Group. “I look forward to working with all our chefs and helping them bring even more creative and fresh ideas to all our menus and ultimately to our guests”, he says. In his new role, Mr. Morton will work with all the Max Executive Chefs to support their cooks and Chefs and help evolve their food and menu items. He will also oversee all of the dining aspects this summer during the 11th Annual Max Chef to Farm series of events. Scott Smith, VP/COO of the Max Restaurant Group says “We have toyed with the idea of having someone in this position for years but finding the ‘right’ person for the job was difficult; someone who is hard-working, understands our culture, makes great food and has the respect of our Chefs and the group. Hunter has met those qualifications during his thirteen years with the group”.


Mr. Morton is passionate about cooking and has always been committed to giving back to the community. In 2010, he was one of the founding chefs at Growing Great Schools, a West Hartford non-profit which helped to introduce fresh, healthy lunch items and overall wellness into the public-school system. In addition, Hunter has spent time with students during annual school career days and conducted cooking classes at various schools. Since 2014, he has been involved with Journey Home, a non-profit in Hartford that works to end homelessness in Greater Hartford.


Bob is happy to return to the Max group and take the reins at Max’s Oyster Bar. His expertise and creativity will help maintain the culinary standards that the restaurant has cultivated over the years and continue to keep it as the “Best Seafood Restaurant”, as voted in a number of recent local polls.


For more information, please contact Bob Venetianer at





Max Restaurant Group : The Best of Hartford

Hartford Magazine's Best of 2018



Best Overall Restaurant - Max Downtown

Business Entertaining - Max Downtown

Power Lunch Spot - Max Downtown

Wine List in a Restaurant - Max Downtown

Best Bartender (Scott Burns) - Max Downtown

Happy Hour - Max Fish

Best Seafood - Max's Oyster Bar

Best Place to Get a Burger - Max Burger


1st Runner Up

Best Place to Get a Pizza - Savoy Pizzeria & Craft Bar

Best Seafood - Max Fish

Special Occasion Restaurant - Max Downtown

Best Waitstaff - Max Downtown


Thank you to all who voted!








Max Downtown Pastry Chef Warren Hardman's

Berry Honey Pavlova

with Honey Lavender Ice Cream and Raspberry Coulis

(as seen on Good Morning Connecticut - 4/26/18)


Yield: Six 6 oz portions

4 each egg whites

1/2 teaspoon cream of tartar

1/8 teaspoon salt

2 cups Confectioners sugar, sifted

1 teaspoon vanilla extract

1/2 cup honey

1 quart fresh Strawberries,

1 pint fresh Blueberries

1 pint fresh Raspberries

(you can use any combinations of berries if you like)

1/4 cup sugar

2 cups Raspberry Sauce

(You can use any type of berry sauce)

1 1/2 cups Frozen Raspberries

1/2 cup sugar

1 teaspoon vanilla extract



Preheat oven to 185'. Line 2 1/2 sheet pans with parchment paper.

Draw 6- 4" circles on each and flip paper.

Using a mixer with the whisk attachment.

Beat whites and cream of tartar until frothy,

add confectioner sugar, salt and vanilla extract,

whisk on high speed until stiff peaks. fold in honey.

Either use a piping bag or spoon, meringue on

top of the circles on the parchment, forming a

nest. Bake meringues for 20 minutes and then

turn off the oven and let set for 30 minutes.

Remove from oven and let cool. Can be made a

week ahead. store in an air tight container.

To make the Raspberry sauce- Combine berries,

sugar and vanilla in a sauce pan. Heat over

medium high heat until till begins to boil and sugar is dissolved.

Place berry mixture into blender. Process on low

till smooth. Strain through a fine colander to

remove the seeds. The sauce can be made

ahead of time and frozen.

Plating- use 2 tbs of raspberry sauce on each

plate, place pavlova to the side, top with the

berries, top with the scoop of Icebreaker.

You can always make a honey lavender whipped

cream instead of Ice cream.


========= (more)


07/18/19 - Events

By Max Restaurant Group





Max Downtown - Wine Spectator

07/18/19 - Max Downtown Restaurant Spotlight in Wine Spectator Magazine

By Max Restaurant Group

A longtime local go-to for superior wine and food, Max Downtown

opened in Connecticut’s capital city in 1996.


< < < Read more > > >


4th of July Lobsterfest Weekend!

07/01/19 - $29.95 special at Max Fish & Max's Oyster Bar

By Max Restaurant Group




09/13/16 - Recent Reviews for Max Amore

By Max Restaurant Group

Here's what people are saying about Max Amore:




5 stars - Buzz355 - Windsor Locks, CT

Every time I go here the quality of the food is excellent and the price is reasonable for what you are getting. I compare this place to...Bricco in West Hartford and Glastonbury, and Rizzutos in West Hartford. Max Amore stands out among these others. The food and the specials are excellent and the service is always good. (Trip Advisor)


4 stars - KMAN1981 - Coventry, CT

Great little stop in on a Sunday for brunch. $20 and I had a bloody Mary (not from a bottle) with fresh horseradish, yogurt parfait, prosciutto eggs benedict, and a cannoli. I wish the eggs benedict had a bit more prosciutto and was a bit crispier, but the hollandaise was on point. Not too heavy and had slight citrus notes. For the quality and amount of food, this was definitely worth the visit. (Trip Advisor)


5 stars - Ashika B. - Wethersfield, CT

Max Restaurant Group never disappoints and Max Amore is no exception. My most recent visit was during brunch. This is easily one of the best (non-buffet) brunch experiences you can have in the Greater Hartford area. The $20 Prix Fixe menu includes a brunch cocktail (Bloody Mary, Mimosa, Bellini or Screwdriver), a parfait, coffee/tea, a bread basket, main course and dessert. Main course options include your choice of either Proscuitto Benedict, Wine and Cheese Frittata, Cotto Ham and Eggs, French Toast, Eggs in Pergatory or Egg Florentine Pie. Delicious! The food is amazing, the service is efficient and the restaurant has warm decor. A great place to spend a Sunday morning alone or with friends. (Yelp)


4 stars - Stm T. - Stamford, CT

This is a great restaurant with great food and service. I've been going here since the late '80s when it opened! They have maintained the overall quality all this time! (Yelp)




Chef Hunter Morton's Herb Grilled Lobster with Asparagus & Chipotle BBQ Glazed Squash

06/17/16 - As seen on Fox 61

By Max Restaurant Group

 Herb Grilled Lobster

Recipe By Chef Hunter Morton
2 each 1 ½ lb. Lobsters
¼ cup olive oil
Garlic Butter
8 Tbsp. soft butter
1/4 cup spring garlic, chopped fine
1 Tbsp. parsley, chopped
1 Tbsp. tarragon, chopped
1 Tbsp. chives, chopped
1 each lemon, zested
1 Tbsp. old bay
Heat Grill for 12 Minutes
Combine all garlic butter ingredients together in bowl and chill.
Split Lobster in half lengthwise, remove tomalley (the green stuff inside), crack claws
Drizzle lobster with oil, season with salt & pepper
Place lobster on hottest part of grill cut side down
Cook for 3- 4 minutes
Flip Lobster over, top with some of lemon-garlic butter
Grill for 5 additional minutes, and then remove from grill, top with more lemon-garlic butter
Serve Hot.
Smoky Brown’s Harvest Asparagus
1 lb. asparagus, trimmed
¼ cup mayonnaise
1/8 cup extra virgin olive oil
3 Tbsp. lemon Juice
1 garlic clove, crushed
1 Tbsp. smoked Paprika
1 Tbsp. cumin powder
2 Tbsp salt
Whisk oil into mayonnaise; add lemon juice, paprika, cumin, salt
Add asparagus, let sit 30 minutes
Grill asparagus over moderate heat for 5 minutes, turning as needed.
Asparagus should char and blister
Remove from grill. Season if needed
Chipotle BBQ Glazed Rosedale Squash
3 medium zucchini cut in half
3 medium yellow squash cut in half
Chipotle BBQ Sauce
½ cup ketchup
¼ cup chipotle peppers, puréed
¼ cup Worcestershire sauce
3 Tbsp. brown sugar
3 Tbsp. molasses
3 Tbsp. cider vinegar
3 Tbsp. lemon juice
1 Tbsp. dijon mustard
2 tsp. salt
1 tsp. pepper
Combine all ingredients
Place squash in BBQ sauce let sit 10 minutes
Place squash on hot spot on grill
Turn after 2 minutes, brush on more sauce
Cook another 3 minutes, turning as needed
Serve hot

4 Star Review in Hartford Magazine (Feb. 2016)

02/03/16 - 4 Star Review in Hartford Magazine (Feb. 2016)

By Max Restaurant Group

Read the Review in Hartford Magazine


A Profile of Richard Rosenthal in Bentley (College) Magazine

08/28/15 - Read about Rich in Bentley Mag

By Max Restaurant Group

Click here to read the full article.



The Cooper Announces New Brunch Menu

10/30/14 - November brunch proceeds to benefit the Palm Beach County Food Bank

By The Cooper

Chef Adam Brown has announced that “Sunday Funday” is about to get really appetizing with the launch of a new brunch menu. Available every Sunday from 11 a.m. to 3 p.m., the rustic, let’s-try-it-all menu caters to hungry foodies who enjoy spending time with family and friends over a good meal. 


Max's Tavern Featured on Phantom Gourmet

08/12/13 - Max's Tavern Featured on Phantom Gourmet

By Max Restaurant Group

 Max's Tavern Featured on Phantom Gourmet on Saturday, August 11, 2013.


Fox CT and Max Restaurant Group Pour In HUGE Returns for Hartford's Kids

07/19/13 - Guest Bartender Night at Trumbull Kitchen Raises Excitement and Funding for Hartford's Camp Courant 2013 Buddy Bash

By Max Restaurant Group

A packed Trumbull Kitchen was the scene on a steamy July night for a wonderful evening in celebration of Hartford. Stephen King, Justin Beiber, and a fireworks celebration were not even the headline event, as special guests flocked to the downtown location in support of Hartford’s Camp Courant. The team from Fox CT continued is fantastic history of giving to the youth organization by taking part in a ‘Guest Bartender Night’ raising much needed funding for Hartford’s youth. The doors of Trumbull Kitchen were opened as a result of the continued kindness and generosity of Max Restaurant Group President Rich Rosenthal. Rosenthal, who always has made the community of Hartford and its children a priority, once again will be a major contributing force behind the upcoming annual Camp celebration known as Buddy Bash. Jimmy Altman, Erika Arias, Logan Byrnes, Rich Coppola, Ray Dunaway (WTIC AM 1080), and Joe Furey provided guests with a variety of cool libations in an effort to support the oldest and largest FREE summer program currently in the United States. More than $1100 was raised in less than two hours which Hartford’s Camp Courant will use to continue its ongoing work in making a difference for Hartford’s kids. Located in Farmington, it has been Hartford’s Camp Courant mission since 1894 to provide a FREE summer sanctuary where children can develop positive relationships, learn, and most importantly, have fun.



MRG supports GGS (Growing Great Schools)

11/01/12 - Our Hartford and W. Hartford restaurants feature desserts made with locally grown apples

By Max Restaurant Group

This weekend, November 2, 3, & 4, four Max restaurants will be featuring dessert made with locally-grown apples to raise money for Growing Great Schools (GGS). 


Max Burger Graces the cover of Hartford Magazine

09/28/12 - Max Burger Graces the cover of Hartford Magazine

By Max Restaurant Group

 Max Burger graces the cover of Hartford Magazine


The "Kobe Fun" guy burger lands on the cover of the latest issue of Hartford Magazine in their story highlighting the best burgers and brews in the Hartford area.




Max's Chef to Farm Dinner nationally recognized by Fodor's

07/09/12 - One of the Top 5 "fabulous farm dinners" in the US.

By Max Restaurant Group

Max Restaurant Group is thrilled to be nationally recognized by Fodor's Travel Guide for our Chef to Farm Dinners. 


MRG Salutes Michael Corcoran on his Environmental Excellence Award

04/27/12 - Conservationist, Environmentalist and Migratory Songbird Enthusiast Michael Corcoran to receive the 2012 Environmental Excellence Award

By Max Restaurant Group

Max Restaurant Group salutes Michael Corcoran, who has worked for many years at Max Amore, for this distinguished award. He is set to receive this award on Saturday, April 28th, 2012 at the Earth Fair at the Connecticut Audobon Society Center at Glastonbury.


Rave review of Max Downtown in the NY Times

04/08/12 - "Terrific", "Max impresses".

By Max Restaurant Group

From the Sunday New York Times (4.8.12)


Connecticut Magazine Features Max's Farm Dinners

07/07/10 - Dining at a farm is more than a magical experience; it cultivates the local-sustainable food movement.

By Elizabeth Keyser

Click here for the full story.


Chef Morton's Potato and Sweet Potato Latke Recipes!

12/07/09 - Chef Morton's Potato and Sweet Potato Latke Recipes!

By Hunter Morton, Executive Chef, Max Downtown