11/30/18 - News you can use
By Max Restaurant Group
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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 Tequila Dinner @ TK - 4/26, 4/27, 5/3 (all sold out), 5/4 still has spots
Veuve Clicquot @ MOB - 5/1 & 5/2 (both sold out)
Cinco de Derby Day - 5/5
Mother's Day - 5/13
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Max Downtown @ The James Beard House (NYC).
Christopher Sheehan and his terrific team from Max Downtown, the stunning flagship restaurant of the Max Restaurant Group, representing CT for a cozy, wintry feast on Monday, February 12. Known for their modern steakhouse fare and comprehensive whiskey list, this all-star crew created a special menu—paired with distinct, prize-winning offerings from Paul John Whisky—guaranteed to warm your hearts and lift your spirits.
Check out the action from the kitchen
VIEW THE MENU
SOME PHOTOS FROM THE EVENT
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Exciting news at Max a Mia
MORE>>>
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ALL CURRENT EVENTS ARE ON THE MAX CALENDAR page.
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Since our reopening in September, Max Downtown has been focused on collecting the most exciting and exclusive whiskies available in the market. With the extraordinary demand for this category of drinks, we have seen great response from our guests and the trend continues. One of the most exciting aspects of our whiskey program – aside from the addition of the Whiskey Wall – is the addition of Whiskey Flights. This is a great opportunity for anyone to taste a range of items in a comparative manner, really get to know the differences between the styles and learn a bit about various whiskey categories.
To start, we will be featuring the following combinations for whiskey flights through the month of December:
OFF TO THE RACES
— Classic Bourbons —
Buffalo Trace
Evan Williams
Old Forester 1897 Bottled in Bond
Michter’s Small Batch U.S. #1
RYE NOT?
Barrell Cask Strength
Templeton
Woodford Reserve Rye
Hillrock Double Cask Rye
TO PEAT OR NOT TO PEAT
Highland Park 12y
Springbank 10y
Auchentoshan Three Wood
Glenrothes Vintage Reserve
EMERALD ISLE
Glendalough Sherry Cask Finish
Tullamore Dew
Green Spot Pot Stilled
Redbreast 15y
LEGENDS
Midelton Very Rare Irish Whiskey (2016 Bottling)
Buchanan Red Seal Scotch (aged 21 years)
Whistlepig The Boss Hog Rye The Black Prince
George T. Stagg Bourbon
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CT FARM-TO-CHEF WEEK
Spet. 17 to Sept 23
Click below for the MENUS
http://www.ctfarmtochef.com/item/max-a-mia-ristorante/
http://www.ctfarmtochef.com/item/max-amore/
http://www.ctfarmtochef.com/item/max-burger/
http://www.ctfarmtochef.com/item/max-fish/
http://www.ctfarmtochef.com/item/maxs-oyster-bar/
http://www.ctfarmtochef.com/item/trumbull-kitchen/
http://www.ctfarmtochef.com/item/savoy-pizzeria-craft-bar/
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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) |
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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.
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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 Stars. Go 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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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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08/04/17 - As seen on Better Connecticut
By Brian Mitchell
http://www.maxrestaurantgroup.com/blog/frose-and-other-summer-cocktails-on-wfsb/
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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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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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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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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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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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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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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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10/29/15 - Vote for Max! CT Restaurant Association Awards
By Max Restaurant Group
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08/28/15 - A Profile of Richard Rosenthal in Bentley (College) Magazine
By Max Restaurant Group
Click here to read the full article.
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06/08/15 - Max Chef to Farm featured in Nation's Restaurant News
By Max Restaurant Group
A great piece on the "Table in the Farm" movement featuring Max Catering & Events/Max Chef to Farm Chef Scott Miller
http://bit.ly/1KY7vk6
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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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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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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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03/18/15 - Let MAX Cater Your Seder
By Max Catering & Events
Enjoy the time with your family and let MAX do the cooking!
For all the info, click here.
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03/05/15 - Rosedale Farms CSA Membership for 2015
By Max Catering & Events
Rosedale Farms & Vineyars are now planning and organizing our farm membership (CSA) for 2015. This year we are expanding to more organics, hydroponics and heirloom varieties for our members. Many Max patrons enjoy Rosedale fruits and vegetables throughout the season. This year Rosedale will be providing an additional pickup for our CSA on Wednesday 9am – 11am at Max Oyster Bar. We realize many cannot always get to the farm so we would like to make it more convenient for you to enjoy our membership. We hope to offer more events such as Farm fests (in which members will receive four tickets to one event) as well as a very challenging corn maze (also four tickets).
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11/21/14 - Holiday Recipes from Max's Oyster Bar
By Max Restaurant Group
Your calendar is likely already full of holiday plans: family dinners, cocktail soirees, office gatherings. And if you're entertaining, maybe you're looking to serve wow-worthy bites and drinks that go way beyond meatballs and onion dip. The Chef and mixologist at Max's Oyster Bar have stepped up to offer their expertise, putting together stylish yet easily replicated recipes for elegant appetizers and cocktails to impress your guests.
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11/21/14 - Max Downtown Hosts Champagne Classic
By Max Restaurant Group
The second annual Champagne Gala Dec. 5 at the CityPlace Atrium features tastings of high-end brands like Roederer, Billecart Salmon and Pol Roger, paired with raw bar offerings and passed hors d'oeuvres. $99 per person, not including tax and gratuity, which includes a $25 donation to Connecticut Children's Medical Center (CCMC). This reception starts at 5:30 pm.
Then at 7:30 pm, Max Downtown hosts guests for a Tête de Cuvée dinner, pairing more luxury champagne with cuisine by Executive Chef Chris Sheehan. Menu includes Nantucket bay scallops en croute, honey-glazed MarWin Farms duck breast and tournedos Rossini with seared foie gras and shaved Perigord truffles.
$195 per person for the reception & dinner, not including tax and gratuity, including a $50 donation to CCMC. Reservations are required. Call 860.522.2530 for more information.
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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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10/13/14 - It's Connecticut Restaurant & Beer Week!
By Max Restaurant Group
The annual Connecticut Restaurant Week, hosted by the Connecticut Restaurant Association, will have a new component when it kicks off Oct. 13. In conjunction with the Connecticut Beer Wholesalers Association and CT Beer Trail, diners will also see specials and promotions for the state's craft beers.
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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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04/07/14 - Max Restaurant Week - April 7 - 13
By Max Restaurant Group
All Max restaurants - April 7 - 13
Prix Fixe menus, Chef Specials, and more!
Click here for the menus
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02/04/14 - An Evening of great food and music
By Max Restaurant Group
Looking for something different this Valentine's Day? Why not spend Valentine's Evening at The Bushnell Theater for the Performing Arts and enjoy the Hartford Symphony Orchestra performing symphonic dances from "West Side Story", with a pre-show soiree featuring catering by MAX EVENTS.
Click here for more.
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12/20/13 - Do you karaoke?
By Max Restaurant Group
Join us every Friday night in our bar area for food and fun...and singing!
We have a special late night happy hour bar bites menu and drink specials.
View the menu here
Call 860.659.2819 for more info.
See you there!
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12/18/13 - Champagne & Oysters Special now through Dec. 29
By Max Restaurant Group
Celebrate the holiday season with a little (more) indulgence.
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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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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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05/27/13 - All Max restaurants are OPEN Monday, May 27th, EXCEPT Max Downtown & Trumbull Kitchen
By Max Restaurant Group
All Max restaurants are OPEN Monday, May 27th, EXCEPT Max Downtown & Trumbull Kitchen.
For reservations, call or click here
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05/20/13 - Join ESPN's Colin Cowherd at our annual "Cigars Under The Stars"
By Max Restaurant Group
Join ESPN's Colin Cowherd as he hosts our annual "Cigars Under The Stars" event at Max's Tavern at The Naismith Memorial Basketball Hall of Fame.
Includes a four course meal, a bourbon and port tasting, and of course, cigars, outside on our patio and lounge.
$125 per person.
Seating is limited, so call 413.746.6299 for reservations today or click here to reserve online.
View the menu
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01/29/13 - With Valentine's Day bearing down, the pressure's on to show that special someone that you care enough to plan the very best.
By Max Restaurant Group
With Valentines Day bearing down, the pressure’s on to show that special someone that you care enough to plan the very best.
more >>>
http://www.maxdiningcard.com/userfiles/file/MOB_HartfordMag.pdf
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01/22/13 - Max Newsletter ~ Winter
By Brian Mitchell
http://www.maxdiningcard.com/userfiles/file/2013-01-01%20Max%20Beverage%20Newsletter.pdf
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12/05/12 - This month's Beverage newsletter
By Brian Mitchell
News and information on Max beverages.
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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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10/24/12 - Vote for Max - CRA Salute to Excellence
By Max Restaurant Group
The Connecticut Restaurant Association is holding its annual "Salute to Excellence Awards Dinner" at Mohegan Sun next month. We have a few nominees, so we would appreciate your vote.
Upscale Restaurant of the Year ~ Max Downtown
Mixologist of the Year ~ David Bouchard (Max Fish)
Chef of the Year ~ Hunter Morton (Max Downtown)
Please click here to vote.
Thank you!
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10/23/12 - Local chefs making school lunches a hit in W. Hartford
By Max Restaurant Group
An artiflce from the Hartford Courant discussing Max Downtown Executive Chef Hunter Morton's efforts to come up with healthy, fresh new recipes for school lunches.
Click here to read the full article
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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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09/13/12 - Max Newsletter
By Max Restaurant Group
Max Newsletter Fall 2012
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09/09/12 - Miller mixes some mean Moonshine
By Max Restaurant Group
Anyone who has ever eaten at Max's Oyster Bar or at one of our celebrated Max's Chef to Farm Dinners has had the pleasure of experiencing the cuisine of Chef Scott Miller. Did you also know that he makes a mean cocktail?
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08/21/12 - Come East of the River for "A Taste of the Suburbs"
By Max Restaurant Group
Join us at Max Amore and Max Fish in Glastonbury, CT for "A Taste of the Suburbs", a week-long event (Aug. 27th thru Sept. 2nd) featuring enticing 3-course menus for only $20.12 per person (excluding tax, gratuity, and beverages).
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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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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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04/08/12 - "Terrific", "Max impresses".
By Max Restaurant Group
From the Sunday New York Times (4.8.12)
http://www.nytimes.com/2012/04/08/nyregion/a-review-of-max-downtown-restaurant-in-hartford.html?_r=1&pagewanted=all%3Fsrc%3Dtp&smid=fb-share
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03/28/12 - Max's Oyster Bar will be an Official Member Pick-up location for fresh produce from Rosedale
By Max Restaurant Group
We are excited to announce that we have teamed up with our friends at Rosedale Farms & Vineyards to offer you the freshest and highest quality produce around. We are now an Official Member Pick-Up location.
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03/26/12 - Have you heard?
By Max Restaurant Group
We're serving Sunday brunch at Max Fish in Glastonbury. Featuring a new take on brunch classics and an incredible Bloody Mary Bar.
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03/14/12 - The Barrel-Aged Cocktail has been making it way around the country and is now firmly in Connecticut at the Max Restaurant Group.
By Max Restaurant Group
The Barrel-Aged Cocktail has been making it way around the country and is now firmly in Connecticut at the Max Restaurant Group.
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02/10/12 - Lots of great special events happening at MRG!
By Max Restaurant Group
To keep up with all the latest news and events happening at Max Restaurant Group, bookmark our Calendar.
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02/10/12 - All of our MAXologists have been working hard to create new and innovative cocktails to feature over the next few days leading up to Valentine's Day
By Brian Mitchell
Each cocktail has a unique style created by the local bartenders at each of our locations, and most of them will be featuring Mionetto Prosecco, a lovely sparkling wine from Italy, as the main ingredient. Loads of fresh ingredients from raspberries to edible orchids are being used. Make your reservations today or just stop by one of our taverns for a great, original cocktail, such as Mike Mills’ “Downtown Love” from Max Downtown in Hartford.
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12/22/11 - Max Downtown, Max Fish, and Max's Tavern
By Max Restaurant Group
Feel like going out to dinner Christmas Eve? Max Downtown, Max Fish, and Max's Tavern will all be serving dinner.
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11/18/11 - AnnMarie Harding of Max's Tavern chat with the Kellogg Krew
By Max Restaurant Group
AnnMarie Harding of Max's Tavern chat with the Kellogg Krew at MWAS 94.7 FM about the 2nd Annual Max's Teddy Bear Brunch.
http://www.maxdiningcard.com//data/calendar/images/MaxTeddyBearBrunch_WMAS_11.18.11.mp3
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11/15/11 - Scott Miller named "Chef of the Year' by the Connecticut Restaurant Association
By Max Restaurant Group
Scott Miller, of Max's Oyster Bar, was named the 2011 Chef of the Year by the CT Restaurant Association. Miller beat out 100 other nominees to win this inaugural award.
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10/03/11 - Golf Classic has raised more than $2M for Arthritis programs
By Max Restaurant Group
The Arthritis Foundation New England Region and the Max Restaurant Group celebrated the 10th Anniversary of it's highly successful Max Classic Golf Tournament.
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09/30/11 - Congratulations Boston Mike
By Max Restaurant Group
Max Downtown Bar Manager "Boston" Mike Mills featured on the Hammer + Sickle Vodka website.
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09/24/11 - Due to impending bad weather, event has been canceled.
By Max Restaurant Group
Once again, the weather has affected our plans, so we have canceled this event.
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09/06/11 - Special 3-course "pre-fixe" menus at all CT Max restaurants
By Bobby V.
Max restaurants launch program to highlight locally grown and produced ingredients all month long.
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05/05/11 - West Hartford is a national semi-finalist in the Recipes for Healthy Kids Contest.e are the only team from Connecticut to make it this far!
By N/A
West Hartford is a national semi-finalist in the Recipes for Healthy Kids Contest sponsored by Michelle Obama’s “Let’s Move” Campaign and the USDA. We are the only team from Connecticut to make it this far!
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04/29/11 - Check out Max's Oyster Bar in new Harte Infiniti video
By Bobby V.
Check out Max's Osyter Bar as featured in the new Harte Infiniti video. It showcases the car's new Zagat Guide feature in its Navigation system and prominently highlights the Oyster Bar!
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04/28/11 - Max Wins Best of Hartford '11
By Max Restaurant Group
Max Restaurant Group was voted Best of Hartford by Hartford Magazine readers in 23 categories. Click here for the full list of awards and winners.
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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.
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02/04/10 - For years we have searched for the perfect accompaniment to a delicious Max meal. This is our answer: our Family Cuvee is a special blend of only the finest Napa Valley fruit.
By Max Restaurant Group
For years we have searched for the perfect accompaniment to a delicious Max meal. This is our answer: our Family Cuvee is a special blend of only the finest Napa Valley fruit. The five Bordeaux style varietals plus syrah express wild berry aromatics that explode out of the glass and tantalize the palette
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12/07/09 - Chef Morton's Potato and Sweet Potato Latke Recipes!
By Hunter Morton, Executive Chef, Max Downtown
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08/31/09 - All Organic Dinner Under the Stars.
By The Middletown Press
Click here for the full article from The Middletown Press.
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08/04/09 - View Photos from the Rosedale Farms Dinner
By Max Restaurant Group
Click here to view photos from the second Rosedale Farms dinner .
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