Calendar
07/18/19 - Events

By Max Restaurant Group

INFORMATION ON ALL EVENTS AT

MAX RESTAURANT GROUP ARE AVAILABLE ON

 OUR CALENDAR

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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 > > >

(more)

Max News & Events
07/17/19 - News you can use

By Max Restaurant Group

 

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


  

CLICK HERE TO PURCHASE TICKETS


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 maxrestaurantgroup.com

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 AutismSpeaks.org.

For more information, please contact Mr. Venetianer at bobbyv@mrgct.com

 


 

@ Max's Tavern

 


RECIPE ALERT!

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.

 


MAX'S OYSTER BAR

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

 


DINE OUT CT

2/25-3/3/19

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

 

INGREDIENTS

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

 

METHOD

 

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

BEST MEATBALLS – STATEWIDE

(as voted by readers of CT Magazine)

Yield : -12- 3 oz. meatballs

Recipe by Chef Hunter Morton

INGREDIENTS

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

METHOD

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

 

VIEW THE MENU

 

 


 

 


 

 


 

 


 

 

 


CLICK HERE FOR MORE INFORMATION

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CLICK HERE TO PLACE YOUR ORDER!

 

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CT RESTAURANT WEEK

10/8 - 10/14/18

At all CT Max locations

Special prix-fixe menus available all week long!

Check it out!

 

 

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UPCOMING EVENTS

To see all events, visit out CALENDAR

 

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Max Culinary Director Hunter Morton is cookin' on TV

Better CT

Fox61 Morning Show

 

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R E C I P E

Max Belltown Hill Orchards Blueberry Salad

With Cornbread Crotons & Honey Lemon Vinaigrette

 

Yield 4 salads

By Chef Hunter Morton

 

INGREDIENTS

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

 

METHOD

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

 

AS SEEN ON BETTER CONNECTICUT

7/16/18

 

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(photo by Winter Caplanson | Connecticut Food & Farm)

 

CHEFS ON THE MOVE AT MAX RESTAURANT GROUP

 

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 bobbyv@mrgct.com

 

 

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Max Restaurant Group : The Best of Hartford

Hartford Magazine's Best of 2018

 

WINNER

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!

 

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CLICK TO VIEW THE SCHEDULE

 

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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

 

Method

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.

 

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CLICK HERE FOR MORE INFORMATION

 

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 ALL CURRENT EVENTS ARE ON THE MAX CALENDAR page.

 

UPCOMING EVENTS:

Patron T

(more)

Cooper News
06/27/19 - Cooper News

By The Cooper

 


Patio Pig Roasts are back at The Cooper!

 After the success of our 5th anniversary cookouts in May, we have decided to extend the fun through the summer. On the last Friday of each month, dig into tender morsels of whole-roasted pig at The Cooper for only $25! The dinner special comes with a salad and sides. For an additional cost, pair the crispy pork with special cocktails or beer.

 Mark Your Calendar

 Friday, June 28

Accentuate juicy pork with whiskey cocktails and flights, featuring Slaughter House,
      Straight Edge, and Whip Saw.

 Friday, July 26

Sip the subtle vanilla and oak flavors of Kentucky Bourbon Barrel Ales

 Friday, August 30

Transition to the tropics with rum-based cocktails

 Pig out at The Cooper starting Friday, June 28!

 

Our regular menu will also be available during the special dinner events.

 


 

 

(more)

Cooper Featured
04/15/19 - Featured at Audi WPB

By The Cooper Craft Kitchen & Bar

 When the stresses of the workday begin to grate, you need only remember: There’s not much that a cold beverage, a delectable plate of food, and good company can’t cure.

Get ready to wind down with your crew at the very best happy hours in the entire Palm Beach Gardens area!

 

THE COOPER RECOMMENDED BY AUDI WEST PALM BEACH

 

(more)

The Cooper Scoop(er)
01/01/19 - All the latest news

By The Cooper

 

 


 


 


 

Dine for a Cause to Promote Autism Awareness at The Cooper!

 

PALM BEACH GARDENS, Fla. – Compassion needs no words when you dine at The Cooper for its fourth annual “Dine for a Cause” event.  On Tuesday, April 2, dine at The Cooper 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 autism fundraiser to their server or bartender for proceeds to go to the charity.

 

This feel-good event goes beyond charitable giving, it’s personal. Bobby Venetianer, the restaurant’s 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 The Cooper can help Autism Speaks’ mission, which is to promote solutions and support. So, grab a seat and and champion your neighbors in the autism community!

 

 


The Cooper - Modern Luxury Palm Beach

click here to read the full article

 

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To purchase tickets, CLICK HERE

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Join us all month long in support of Flavor Palm Beach

We have special menus at both lunch and dinner.

View the menus:

LUNCH   |   DINNER

 

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Review from Palm Beach Florida Weekly on our Steak Frites

photo by Scott Simmons for Florida Weekly

 

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BBQ RIBS

BBQ RIBS SPECIAL

1/2 Rack St. Louis Ribs, Fries, Slaw, Cornbread

$24

ALL WEEKEND LONG (8/24 - 8/26/18)

 

 

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EVERY WEDNESDAY IN AUGUST

 

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BUFFALO TRACE DINNER

July 19 - 6:30pm

 

With Special Guest Speaker

Becca Sherer

Buffalo Trace Distillery Ambassador

Featuring the Cuisine of Chef Adam Brown

 

MENU 

 

Arrival

Where The Buffalo Roam

Whiskey Slush Cocktail With Buffalo Trace Bourbon

Hush Puppies/ Spicy Remoulade

Deviled Eggs/Maple Bourbon Bacon

Kentucky "Rolled" Oysters/ Tartar Sauce

All Passed Hors D'oeuvres

 

First Stop

Kentucky Becomes A State

1792 Bourbon Tasting

Kentucky Burgoo

Traditional Stew That Dates Back to The Civil War Ours Would Feature Braised Duck Leg, Pork Shoulder and Brisket, With Black Eyed Peas, Collard Greens, Okra and Sweet Corn

 

Moving Right Along

A Founding Father Cocktail

Featuring E. H. Taylor Single Barrel Bourbon

Bourbon Glazed Pork Tenderloin

Kai Mai Farms Stewed Black Eyed Peas, Dirty Rice, Crispy Sunchokes

 

Just Up This Way

The Economy Grows

Eagle Rare Tasting

Southern Fried Chicken

Crispy Buttermilk Brined Chicken Thighs, Cheddar Jalapeno Cornbread, Hot Honey Sauce

 

INTERMEZZO

Not Everyone Likes Bourbon...

Wheatley Vodka Cocktail Featuring the Only Vodka Made in Kentucky

 

Final Stop

With Bourbon Anything Is Possible

Featuring Buffalo Trace Bourbon Cream

Something Sweet

 

~menu subject to change~

 

$79 Per Person

(Not Including Tax or Gratuity)

 

For Information & To Reserve Seating, Please Contact

The Cooper Craft Kitchen & Bar

 

4610 PGA Boulevard | Palm Beach Gardens

 

(561) 622-0032

 

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THE COOPER CRAFT KITCHEN & BAR PRESENTS
THE COOPER POP UP BEER DINNER
FEATURING COPPERPOINT & SAILFISH BREWERIES

Join us as we pair both breweries featuring Chef Adam Brown's inspired menu.

ARRIVAL-PASSED
Watermelon Gazpacho Shooters
Crispy Black-Eyed Pea Cakes-corn salsa & Amarillo crema
Queso Chorizo & Carnitas Tostada- avocado crema, pickled serrano, tomatillo-cherry tomato salsa
Paired with Copperpoint Cold Brew Coffee Lager &
Sailfish White Marlin

FIRST COURSE
Korean Lamb Spare Ribs
Pickled cucumber, watermelon radish & daikon, classic kimchee, gochujang-soy dipping sauce
Paired with A-10 Red IPA from Copperpoint and Sunrise City from Sailfish

SECOND COURSE
Crispy Berkshire Pork Belly
Roth Farms “Sweet Glades Corn” Puree, bourbon-sea salt caramel, maiz cancha, radish sprouts
Paired with Copperpoint Lager and Sailfish Tag & Release Amber Ale

THIRD COURSE
Roasted & Crispy Duck
Duck Two Ways: crispy duck confit cake & berbere spice roasted breast, with peach chutney, calabaza puree, duck demi, sunchokes
Paired with Copperpoint Espresso Cream Stout and Sailfish “Sailor’s Choice” French Saison

FOURTH COURSE
Just the Cheese, Please
Cahill Irish Porter Cheddar, Beemster Vlaskaas, 12-month manchego, honeycomb, barrel aged honey, spicy pecans, aioli bakery flatbread & sourdough crostini
Paired with Copperpoint Das Pils and Sailfish Hammerdown Tripel

$60 Per Person
(Not Including Tax or Gratuity)

Please call for information & to reserve seats
561.622.0032

 

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MAKE A RESERVATION

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PASSOVER AT THE COOPER

MAKE A RESERVATION

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 THE COOPER IN THE NEWS

*Chefs for the Keys in Delray Magazine

(click on the link then click through to page 80-81)

 

*"You've never seen a brunch menu like this" ~ WPTV

(read more...)

 

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If you're in town for the Honda Classic, you should stop by and

TALK BIRDIE TO ME

A special gin cocktail

READ MORE FROM SPIKE TRAVEL

 

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Celebrate "Gal'entine's Day at The Cooper

READ MORE

 

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What are the editors of Palm Beach Illustrated drinking?

The Troy Gardens Manhattan at The Cooper, of course.

READ MORE

 

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We''ll be open Christmas Eve!

 

Menu by

Executive Chef Adam Brown

The Cooper Craft Kitchen & Bar

 

To Start

Sweet Corn & Crab Soup…12

crab wontons

Korean Lamb Spare Ribs…16

24-hour, Korean-style marinated, slow roasted and char grilled,

accompanied by traditional kimchee and dipping sauce 

To Follow

Hong Kong Roasted Half Duck…29

“house special” fried rice and orange-ginger glaze (fried rice- crab, maitaike, shiitake, egg, snow peas, bell peppers, zucchini, bean sprouts)

Crispy Whole Snapper…38

Stir fried bok choy and Chinese broccoli, steamed forbidden black rice, sweet chili sauce 

Herb Grilled Local Swordfish…33

Roasted Kai Kai farm scarlet turnips, candy-striped beets and calabaza squash, fennel-cauliflower puree, beet citronette

Call for more information
561.622.0032
 
 
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Some photos from Chef Adam @ Kai Kai Farm

12/3/2017

Image may contain: 7 people, people smiling, people standing and indoor

Image may contain: one or more people and food

 

 

 

 

 

Watch Chef Adam Brown promote the event on WPTV

An article from the Sun Sentinal

Palm Beach Florida Weekly

From CBS12-TV

From WPBF25-TV (ABC)

 

(more)

SAVOY ACCOLADES
04/18/18 - Savoy News

By Savoy Pizzeria & Craft Bar

Good Bites & Glass Pints showin' us some love!

https://www.goodbites-and-glasspints.com/single-post/2018/04/17/Savoy-Pizzeria-Craft-Bar

 

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Did you know that you can get Savoy delivered via Grub Hub?

Check it out!

 

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DOWNLOAD OUR APP!

 

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Look What We Found! |

A Different Kind of Pizzeria - Hartford Courant/CTNow.com |

 | Melissa B. "Best Pizza Dough Ever!"  |

 | Heidi N. "Bacon & Eggs Pizza was one of the most delicious things I have ever eaten. |

 | We-ha.com "Don't Miss" (full review here) |

(more)

Beware of Scam!
02/14/18 - A scam email is out there

By Max Restaurant Group

 Dear Friends:

 

It has been reported to us that a spam email, has been sent to our guests today.  This message asking you to review your account settings in exchange for a gift card is a 'phishing' email.  Do not respond!

This is a fraudulent message and has been reported as spam.

It looks like this:

 

 

 

Thank you.

 

(more)

ACCOLADES
12/06/17 - Some recent reviews from our guests

By Max Restaurant Group

MAX A MIA
 
"...a nice option for some Italian food, and the space is kid friendly (complete with crayons and paper)" - Yelp
 
 
"As one of the Max restaurants, it is consistently a great place to eat. A large restaurant with a closed off bar seating area and a larger dining room with a open air kitchen, it is great for small intimate dinners, large to moderate size groups or social gatherings. The menu features primarily Italian offerings with appetizers, stone pies/pizzas , soups and salads, paninis, pasta dishes and entrées" - Trip Advisor

 

MAX AMORE

"Everything about our experience was top shelf. Would definitely come back again."

-Yelp

 "So often restaurant experiences are based on the crowds or who you are with. Max Amore is welcoming. There's no snobbery here. Its decor is standard Europa with lovely designer touches. When its busy, its fun. Its vibe is somewhat a smaller version of larger mid to upscale tier establishments which have popped up in many CT towns. This is not 'haute' cuisine but its not meant to be." - Trip Advisor

 

"A terrific meal was shared by our family! Love the atmosphere!
The service was wonderful - not too rushed and very friendly.
Haven't been here in awhile and just missed this restaurant!"

-Open Table

 

MAX DOWNTOWN

“From the chopped salad, to the filet mignon, to the great wine selections, Max's earns five stars, in my book " - Yelp

"Max Downtown sports a new redesigned updated look. We sat in the bar area for lunch. I ordered a salad with grilled chicken. It was a huge portion great mixture of greens and the sweet roasted garlic and dressing was perfect." - Trip Advisor

"Max Downtown is always a good choice regardless of the occasion. Great service, great food, and the renovations are fresh and new." - Open Table

 

MAX'S OYSTER BAR

"My girlfriend and I just had the most wonderful experience last night at this establishment. Chad was our charming, personable and extremely accommodating server. (Highly recommend you ask for him) although we spilt both of our waters on the table and almost our deliciously fresh Cobbs Island oysters, we barely noticed it because management and chad didn't miss a beat and helped us without hesitation. We can't wait until we can fix or oyster craving again. This restaurant is well worth the 45 min drive. We felt fancy, even while slurping back oysters!" - Yelp

"Have visited this restaurant before and every time we get incredible meals. My wife, daughter, and I all had different fish dishes and they were all fabulous. The fried oysters as an appetizer was just incredible. They are the best fried oysters in Connecticut. They once again did not dissappoint." - Trip Advisor

"Great service and seafood. We feasted on mussels, calamari, Bay scallops and fried oysters--all tender and flavorful. Not your place to have a quiet conversation ( lively atmosphere) but you can have a normal one." - Open Table

 

TRUMBULL KITCHEN

"Went here for a birthday dinner date and it was AMAZING. We had the beef shirt ribs (wish this was my entree!! Thy were so tender and flavorful) and the salmon. I had brussel sprouts and mashed on the side of the salmon and loved it. For dessert we had the fondue and carrot cake waffle. Everything was great. 

Our server was able to make recommendations which I love because I always have a hard time choosing. She was attentive and kind. I would love to go back and would definitely recommend!

I wish I took pics of the food but it looked to good lol" - Yelp

 

"I had their Herb Brick Pressed Chicken with Garlic Whipped Potatoes & Autumn Vegetables in Lemon Garlic Sauce.

Everything was cooked to perfection. The chicken was tender and well marinated and actually tasted of fresh herbs, the vegetables were just right neither over nor undercooked.

The service was superb, great wait staff,the location is perfect for many occasions, date night, meeting or just dinner. The ambiance was engaging with candles around the dining area.

Definitely will return on my next trip." - Trip Advisor

 

MAX'S TAVERN

 5 Stars. We stopped at this restaurant while traveling between VT and CT to get out of the rush hour traffic and get some food. Although we know that Max's restaurants are generally very good, we had low expectations for this place because of its location: in a strip mall by the Basketball Hall of Fame. Were we surprised!! I had the cod, which I thought was spectacular!! It was a very unusual combination of flavors and textures and absolutely fabulous. Next time will try to time our travel so that we are there during the dinner hour. OPEN TABLE

 

4 StarsGo for happy hour all the time and is always delicious. tuna tacos and stewed mussels are two of the most tasty things I've eaten. YELP

 

 MAX FISH

  YELP

Emily C. - Hartford, CT

I finally made it to brunch here after having a weeklong hankering for a Bloody Mary. The menu is fantastic. MAKE SURE YOU GET A BLOODY MARY. The bar is overwhelmingly delightful with dozens of accoutrements for garnish and spice in house infused vodkas (chili & smoked bacon) and a choice of shrimp, oyster and clam add-ins. Service was awesome!

Alexander M. - West Haven, CT

I love seafood and they do a good job of consistently serving great quality food. 

 

TRIP ADVISOR

Susan H. - Glastonbury, CT

I've been to Max Fish several times and have never had a bad experience. The menu is creative and the seafood is fresh and expertly prepared. I would highly recommend you give it a try.

Abe F. - Chicago, IL

Let me start by saying I have been to a lot of seafood restaurants all around the country and this is by far one of the best. Friendly staff from the minute you walk in and just gets better as the night goes on. Polite, knowledgable server they make you feel very special.

 

 MAX BURGER (CT)

"Had a great experience here recently. Outstanding waiter and food that surpassed our expectations. My sweetheart wanted a burger; I had the vegetarian version. It was DELICIOUS. Kudos to a place that specializes in meat for taking care to create such an excellent veggie burger recipe. We sat outside. A nice option but a little clausterphobic though. Like you can hear every word of the conversations around you, that's just a turn off for me personally.  But I came here last summer once and sat in the dining room, which is really nice first of all, and also affords better boundaries fyi. They seem to place an emphasis on training their staff really well, which is appreciated. In short, I recommend this place. Plus they have parking!" - Yelp

"Second time here and our lunch was very good. Peppercorn burgers with onion rings. Burgers was cooked perfectly to order, reasonable sized and the onion rings were very good. We also had 2 and 3 year old boys with us. They were provided crayons, paper and a nice selection. We had the max and cheese and a mini hot dog with fries. I tried the max and cheese and it was good. We all had plenty to eat and enjoyed lunch. Just because of the little boys it would have nicer to have the food come out faster but it was cooked perfectly and the service was fine. I would certainly come back." - Trip Advisor

 

 MAX BURGER (MA)

"So, so good. Stop yelping places, just go here. Group of four of us got apps and as soon as we took a bite, we knew everything would be delicious. Tomato soup, candied bacon lollipops, spinach artichoke dip, truffle fries, several different burgers (add the onion straws!), and oh man. The milkshakes are so good too (especially the kahlua one). To top it all off, our waitress was absolutely stellar. I wish I knew her name! She was polite, friendly, down to earth, efficient, gave great recommendations, followed up without being pushy. Super nice. Enough that we tipped over 30%, really. 


Convinced yet? Try it guys. Seriously. Perfect date atmosphere or for a group of friends. Classy and chill. Great outdoor seating. Definitely going back." - Yelp

 

SAVOY PIZZERIA

 I've been to Savoy twice now and I can safely say it's one of the better places to check out in the Blue Back Square area, particularly if you're in the mood for pizza! 


Boasting a pretty great beer and cocktail menu, Savoy is much more than your standard pizza place, more on the level of nearby Avert in the style and ambiance of the restaurant.

Last time out, I went with their Spicoli pizza which is a white pie with Brussels sprouts, fontina cheese, panchetta, and the Italian version of caramelized onions and it was AMAZING. Highly recommended if you're looking to try a pizza you've never had before.

Savoy is a great addition to the West Hartford area and is a nice change of pace from the typical take-out and delivery pizza joints that are much more prevalent around Connecticut. - Yelp

 

Started w happy hour, and be forewarned, we got there at 4 on a Friday and we got the last seats in the bar area. A lot of young people. We are in our 50s, and there were a few of our generation, but mostly way younger. Who cares?! Although it was a bit loud. Great drink and app prices. I had something w bourbon and honey and lemon for $5 that was great. Wings were yummy. Then Tommy the host moved us to a table. Three of us shared 2 pizzas and a salad And it was perfect. Jersey Shore was deliciously spicy, meatball, cherry peppers and fontina! Then a white pizza w proscutto, goat cheese, fig, SO good! Lot of good energy and great staff. - Trip Advisor

 

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'Tis the Season...for Max Gift Cards
11/24/17 - 'Tis the Season...for Max Gift Cards

By Max Restaurant Group

 The Perfect Stocking Stuffer

For more information, visit www.maxdiningcard.com

 

For Cooper Cards, visit www.thecooperrestaurant.com/shop.html

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Join us for Flavor Palm Beach
08/19/17 - Join us for Flavor Palm Beach

By The Cooper Craft Kitchen & Bar

We were happy to once again be a part of Flavor Palm Beach. We will have special "Prix Fixe" menus at both lunch & dinner for the entire month of September.

 

LUNCH MENU

 

DINNER MENU

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DOWNTOWN NEWS
08/12/17 - What's happening

By Max Downtown

From the HARTFORD COURANT

Renovations At Max Downtown Crucial In Decision To Renew Lease

 

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Max Downtown on the Farm

Video from one of our recent Max Chef to Farm Dinner at Rosedale Farms

BBQ, Bluegrass & Blues

================================================================

From Connecticut Magazine

                            Max Downtown in Hartford to Close for Renovations

==============================================================

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ACCOLADES
07/20/17 - Recent Reviews on Social Media

By Max Fish

 

"Best Seafood in Connecticut 2015" - Connecticut Magazine

"Best Brunch in Connecticut 2015 (Runner-Up)" - Connecticut Magazine

A top "Boozy" Brunch - Hartford Courant

Best Place for Business Lunch or Dinner in Hartford - The USA Today Road Warrior

Flipkey by Trip Advisor - Top Seafood Restaurants Worth Traveling For

 

 

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Taste of Greater Hartford
07/17/17 - Taste of Greater Hartford

By Max Restaurant Group

 7/17 to 7/30

Max Amore, Max Fish, and Trumbull Kitchen.

Special 3-course "Prix Fixe" Dinner menus for $30.17 per person

 

MAX AMORE MENU

MAX FISH MENU

TK MENU

 

Call your favorite restaurant for more info.

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Hartford PLAYERS
05/16/17 - Play on Playa

By Savoy Pizzeria & Craft Bar

Big boss man is one of the Players in Harford.

Play on playa'

 

 

To view this at full size, click HERE

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Autism Speaks, Max Listens
03/23/17 - Autism Speaks, Max Listens

By Max Restaurant Group

The MAX Restaurant Group, with eleven locations in Connecticut, Massachusetts, and Florida, is proud to partner once again with Autism Speaks, the nation’s leading autism advocacy organization for another one day fundraising event. On Sunday, April 2nd, MAX will be donating 10% of the day’s sales to the Autism Speaks New England and Palm Beach County Chapters.

 

“After the success of last year’s event, we are very happy to host this special fundraiser on World Autism Awareness Day to help bring autism awareness and money to our local communities”, said Bobby Venetianer, Operations Manager for the Max Restaurant Group. This important cause will be highlighted through a company-wide campaign to bring people out for Sunday Brunch, lunch or dinner. Additional donations will be accepted and given directly to the charity from any of the locations in Connecticut, Massachusetts, and Florida. Mr. Venetianer adds: “Bring the family and friends and come enjoy a great day and help us raise a lot of money for a wonderful organization”.

 

 

For more information, please contact Bobby Venetianer at bobbyv@mrgct.com. This event was his initiative and is very near and dear to him, as is son is on the Autism Spectrum.  Thank you in advance for your support. 

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ACCOLADES
03/07/17 - Recent Reviews for Max Downtown

By Max Downtown

 

MAX DOWNTOWN

One of the Top 10 Highly Rated Restaurants in Connecticut

Read the Whole Story

 

 

Max Downtown wins numerous awards as  "Best Of" by the readers of CONNECTICUT MAGAZINE (January 2015)

Best for Overall Excellence

Best American

Best Steak

Best Service (Runner-up)

Best Wine Selection (Runner-up)

 

REVIEWS

5 stars - James M. - Grosse Point, MI (from Trip Advisor)

While in Hartford I wanted to dine at one of the finest restaurants in the city. The guidebooks said the Max Downtown was it, and it lived up to its reputation. Conveniently located downtown near the major hotels, it was a quick walk to reach. Staff was attentive and polite. The lobster and avocado appetizer was incredible. I then ordered swordfish, which I had not frequently seen on menus. This was not a slice of swordfish but rather a chunk the size of my hand and nearly two inches thick. The food is not only well-prepared but of generous proportions. The atmosphere is elegant, the rooms full but not overly loud, and the overall experience extremely satisfying.

 

5 stars - lreid16 - Hartford, CT (from Trip Advisor)

"This is the kind of place that treats you like fine diners. That isn't a bad thing here they are not snobs but know how to make a good dining experience to compliment a good meal. We ventured here and ate the Taste of Hartford menu. They had a blue fish that I have never tasted before and it knocked my socks off. All three courses for each of us were cooked and seasoned just right. The drink pairing suggested also were right on the mark. We will be back. This is downtown Hartford so consider parking options before you go. There is plenty as long as you know where you are going.  (editor's note: we offer free validated parking in the attached CityPlace garage during dinner service.

 

5 stars: Sean C. - Norwich, CT (from Yelp)

  • They say in life you get what you pay for. When I first looked at the menu prices I thought to myself, it better be worth it! It totally was!!!! My wife and I each had the Prime Aged New York Strip. I have traveled all over the country and this was the best steak I have ever had! The crab cake appetizer was perfection! I never like Brussel Sprouts before but Max's has changed my tune! The wine and beer selection was incredible. We had Jason as our server and he was the best and most knowledgeable server we have ever come across. His recommendations were spot on. If I could give 10 stars I would! We will be back very soon! Thank you Jason and the Max's staff for an incredible dinning experience!

5 stars: bobbylupo (from OpenTable)

We have been here when they opened years ago and then forgot as new places opened and closed. I tend to stay away from Hartford and frequent west Hartford but I have been missing a gem. The ambiance, the service, the friendliness and knowledge of the waiters. The only reason we went here was because we had a late flight and wanted to get a good meal. We were not let down. The soup special was homemade. The salmon was delicious. The aged NY strip was perfect. They did run out of the Barolo but there were plenty more choices.

 

5 stars (from OpenTable)

It was a wonderful evening, great service, outstanding food and a great setting. Our server's recommendations were superb, tonight's specials were amazing, from the Kale salad to the red snapper to the veal chop, thank you Max Downtown.

 

4 stars "Lived up to Expectations" - MeridenTW (from Trip Advisor)

Our first dining experience after several visits for cocktails was outstanding. The atmosphere, food, drinks, and service was exceptional, definitely a special occasion destination!

 

4 stars "Great Dinner" - janmoodieraffino (from Trip Advisor)

Recently, several friends and I enjoyed a delightful dinner in the bar at Max Downtown. All five of us had different meals and each rated the entrees highly. The wine selection was good and service the same.

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We are now a CSA pick-up location!
02/14/17 - We are now a CSA pick-up location!

By Savoy Pizzeria

 Becoming a Rosedale Farms & Vineyards member means you'll have farm fresh produce every week throughout the summer, guaranteed!

 

Click here for more info.

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Savoy in the News
01/26/17 - Pizza is Life

By Max Restaurant Group

From Connecticut Magazine - January 2017

Savoy Pizzeria & Craft Bar, the sleek, new, pizza-centered West Hartford establishment from Max Restaurant Group, is all about the flames.

Click here to read the full article.

 

From Benn Breaks Bread - 12/17/16

8 Loaves!

Read the full article

 

From We-Ha.com

The Max Restaurant Group gained its 11th distinct restaurant with the opening Oct. 20, 2016, of Savoy Pizzeria and Craft Bar in West Hartford Center.

>>read more

 

From WHSquared

Crafting masterpieces... full article here

 

Posted on the Faith Middleton Food Schmooze Facebook Page

 

Savoy Road Show pops up at Little River Restoratives for a craft cocktail artisanal wood fired pizza extravaganza! With their shiny copper clad portable pizza oven, Savoy Road Show churned out the most delicious Neapolitan pizzas I've had in ages. The thin crust was perfectly charred and the artisanal meats and cheeses were so flavorful and delicious. We paired our pizzas, "Franklin Avenue Freeze Out" and "Rico Rabe", with Little River Restoratives's expertly prepared hand crafted cocktails that honestly couldn't have been any better! And to top it off, the joint was packed with the coolest most authentic crowd! Hats off to LRR and Savoy Road Show for turning this little block of Hartford into an urban hotspot last night. 
-Alex Province

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Live Music @ The Cooper
11/17/16 - We'll do it live!

By The Cooper

LIVE MUSIC @ THE COOPER 

We'll do it live!

Every Thursday

 

 

 

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ACCOLADES
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)

 

 

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ACCOLADES
07/25/16 - Recent reviews on Social Media

By Max Restaurant Group

 

BEST HOT LOBSTER ROLLS IN CONNECTICUT: 2016

From CTBites

This upscale Hartford suburb may enjoy one of the liveliest culinary scenes in Connecticut, ranking with any of the foodie towns along the Gold Coast.  The hub of the West Hartford food district is Max’s Oyster Bar, widely praised for its fresh and exquisitely prepared seafood. 

Though located about an hour drive from Long Island Sound, Max’s constructs one of the best balanced warm lobster rolls in the state.  Freshly picked meat from a full steamed lobster, buttered with restraint, comes to the table nestled in a fresh baked top cut roll, alongside slaw, fries, and a slice of lemon.  The ratio of meat to bread is about 3 to 1 in weight, 40-60 in size.  Those proportions allow the roll to be more than a delivery system for the lobster and butter.  Rather the bread counterpoints and compliments the taste and lush texture of the sweet, buttered meat. 

Outstanding. Lobster. Roll.

 

 

Here's what other people are saying about Max's Oyster Bar:

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Colossal Shrimp a la Romagna
07/22/16 - As seen on Fox 61

By Chris Sheehan, Max Downtown

 

 COLOSSAL SHRIMP A LA ROMAGNA

 

1 lb. fresh pasta

1 lb. shrimp

1/4 lb. pancetta

28 oz. San Marzano tomatoes

8 plum tomatoes

6 cloves garlic

4 tbsp butter

2 tbsp fresh basil

2 tbsp fresh parsley

8 oz white wine

2 tbsp Extra Virgin Olive Oil

½ lb. kale

1 sweet onion

 

Cut the plum tomatoes in half drizzle with EVOO and 1 clove garlic sliced.

Place tomatoes on a tray and season with salt.

Bake for one hour at 300 degrees.

Remove from oven and remove the skins from the tomatoes.

Julienne one onion and finely chop the rest of your garlic, dice your pancetta small.

Add pancetta and some olive oil to a sauce pan and render the fat.

Once rendered, add the onions and garlic, add 1 tsp. salt and cook on low heat until soft.

Add crushed San Marzano tomatoes and the roasted plum tomatoes and reduce by half and purée.

Season the shrimp with salt and pepper.

Get a hot sauté pan and add olive oil and place shrimp in to sear.

Once Golden on one side, turn over and add white wine and butter.

Drop your fresh pasta in boiling water and cook until it is al dente.

Add kale and tomato sauce to the shrimp and the cooked pasta and fresh herbs.

Toss the pasta and serve.

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ACCOLADES
06/24/16 - Here's what the people are saying about us

By The Cooper Craft Kitchen & Bar

COOPER'S NEWS

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

From Fodor's Travel

With a contemporary farm-to-table menu, and spacious dining rooms and bars, this spot in PGA Commons has plenty of local fans. Happy hour crowds fill the patio bar-lounge area to sip the craft cocktails and nibble from a cheese or salumi board. The fare includes such contemporary farm-fresh dishes as a double-cut Duroc pork chop with borlotti beans, rainbow Swiss chard and crispy sunchokes, and chophouse steaks, including a daily butcher's cut. Comfort dishes like Jerry's bacon-wrapped meatloaf satisfy those missing their mom's cooking. A separate children's menu is available.

 

------------------------ 

 

The Cooper voted the inaugural "Happy Hour of the Week" by the Palm Beach Post!

http://pbpo.st/1bSrPEf

 

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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.
Enjoy!
 
 
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
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Let Us Cater Your Seder
04/11/16 - Let us Cater Your Seder

By Max Restaurant Group

 

This Passover, Let MAX Cater Your Seder (2016)

Fully cooked meals ready for you to warm up.

PICK UP: Friday April 22nd 9-11 AM and 2-4 PM

FULL SERVICE PICK UP – JUST PULL IN REAR ENTRANCE
BRACE ROAD PARKING LOT

Max’s Oyster Bar
964 Farmington Ave.
West Hartford, CT
Directions

DELIVERY: $50: Friday April 22nd 9AM-12PM
Delivery area must be within 20 miles of Hartford.

Orders MUST be placed by Sunday, April 17th.

 

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ACCOLADES
03/21/16 - Recent Reviews on Social Media

By Max's Tavern

 

REVIEW HIGHLIGHTS

5 Stars. The best steak in the area. Hot when served, cooked as requested. From the chop salad through to the whiskey cake a pleasure. Will return often. OPEN TABLE

 

5 Stars. We stopped at this restaurant while traveling between VT and CT to get out of the rush hour traffic and get some food. Although we know that Max's restaurants are generally very good, we had low expectations for this place because of its location: in a strip mall by the Basketball Hall of Fame. Were we surprised!! I had the cod, which I thought was spectacular!! It was a very unusual combination of flavors and textures and absolutely fabulous. Next time will try to time our travel so that we are there during the dinner hour. OPEN TABLE

 

4 StarsGo for happy hour all the time and is always delicious. tuna tacos and stewed mussels are two of the most tasty things I've eaten. YELP

 

5 Stars. I came here recently for a presentation and was absolutely impressed by both the waitstaff and the meal! Read this full review on YELP

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2015 Caterer of the Year
12/01/15 - Max Catering & Events wins Award from CT Restaurant Association

By Max Restaurant Group

Tonight, we are proud and honored to have been named 2015 Caterter of the Year by the Connecticut Restaurant Association.

 

Thank you to all who voted for us.

 

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ACCOLADES
09/11/15 - Best Burger (West Hartford Magazine)

By Max Burger

Max Burger named BEST BURGER by the readers of West Hartford Magazine.

Thank you to all who voted.

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ACCOLADES
08/24/15 - Recent reviews on Social Media

By Max Restaurant Group

 

 

Here's what people are saying about us:

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Great Connecticut Burgers
05/13/15 - Great Connecticut Burgers

By Max Restaurant Group

Max Burger Featured in Connecticut Magazine - 5/13/15

"Great Connecticut Burgers"

 

 

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Kale/Watermelon Salad Recipe
04/23/15 - Love our Kale/Watermelon Salad? Here's the recipe

By The Cooper Craft Kitchen & Bar

Love our Kale/Watermelon Salad? Here's the recipe.

http://bit.ly/1Hsd3BO

 

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Max Chef to Farm 2015 Schedule Just Announced!
04/22/15 - Schedule Posted and Reservations Available Now!

By Max Restaurant Group

The 2015 MAX CHEF TO FARM Summer Schedule Posted and Reservations Available Now!

 

Click here for all the details.

 

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Tax Relief Day
04/14/15 - Buy 1 Entree, Get the 2nd @ 50%

By Max Restaurant Group

MAX TAX RELIEF DAY

 

Buy One Entree, get the 2nd Entree for 50% off
all day long at all MAX restaurants*


Wednesday, April 15, 2015


*Promotion applicable to entrees only on parties of 2 or more.
Dining alone? Single diners can receive a 50% discount off their entree choice.
Not available for sharing, take-out orders, or private parties.
Discount will be applied to the lower priced entree.
An 18% gratuity will be added to the pre-discounted amount of guest check.
Max Vantage points will be awarded for the post-discounted amount of guest check
for the amount the Max Vantage member pays only.
Not to be used in conjunction with any other offers or discounts.
Offer only available at CT & MA Max locations.
For more information, please contact your favorite Max restaurant.

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2015 Max Chef to Farm
03/23/15 - Schedule Coming Soon

By Max Restaurant Group

We're almost done putting the final touches on our Summer 2015 Max Chef to Farm schedule. Look for an email annoucment soon! 

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Max Downtown : The Best in Connecticut
02/01/15 - Max Downtown wins "Best Of"

By Max Downtown

Max Downtown wins numerous awards as  "Best Of" by the readers of CONNECTICUT MAGAZINE

Best for Overall Excellence

Best American

Best Steak

Best Service (Runner-up)

Best Wine Selection (Runner-up)

 

Come see why!

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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. 

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Hunter Morton's Sockeye Salmon w/ Sweet Summer Succotash
07/28/14 - From today's Fox CT Morning Show

By Max Restaurant Group

 Here is the recipe for Max Downtown Executive Chef Hunter Morton's Alaskan Sockeye Salmon with Sweet Summer Succotash.

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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.

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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.

 

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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). 

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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.

 

 

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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. 

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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.

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