Max's Wine Dive

Dive is correct, as in downward dive.  I have been here twice, and how does that saying go? “Fool me once....”  After hearing so many raves about Max’s I went.  I felt it was my duty as a fried chicken lover.  The fried chicken was just okay.  Nothing to blow my sox’s off.  Crust had a nice flavor to it, it taste’s like they add cayenne pepper to give it that “hmmm, what is that?” mystery.  The texture is nice and crunchy, however past that there is nothing.  The chicken isn’t wonderful, moist or flavorful.  It’s just very “ho-hum”.  There just wasn’t anything spectacular about the plate.  My partner had the pasta primavera, and it tasted like something I could make at home (ME, not my chef boyfriend....me).  We went in the middle of the day and there was probably only six other tables, so there was no crowd to blame it on.  The service was great, he was very attentive and I truly loved the atmosphere on this quiet afternoon.

So...months later there is a Groupon for it.  I decide to purchase it because there was no way I was going to pay full price for mediocre food again.  I decide after all the hoopla about this place to give it another shot, I mean there has to be a reason this place is getting such good marks.....right?  So I make a reservation for Friday at 7:45.  The place couldn’t be more packed!  The good thing is we check in five minutes early and we were seated at 7:50.  It was wonderful not to wait, however a short time later they have to put a very large party right next to us and there is no room.  The management was literally putting ten people where only six fit.  As a consequence every time the waiter went to their table I feared he would sit in our food, or knock my wine over, and I am certain my dining partner didn’t like another man’s ass in his face!  

We start to order small plates and sadly I am disappointed again.  I had the ‘Nacho Mama’s Oysters’.  It was fried Gulf Coast oysters with garlic aioli on crispy wonton “chips,” habanero salsa and cilantro.  The heat was so overpowering, it was almost inedible.  There was beautiful micro-basil on top of the chips, but you couldn’t appreciate anything due to the heat.  I have had habanero salsa before when it’s balanced and proportioned correctly, and this was anything but.  Then we had the ‘Pan Borracho’ torn sourdough baguette, prosciutto and fresh thyme, soaked in a white wine custard, baked with Gruyère, mozzarella, provolone and Grana Padano cheeses.  The prosciutto tasted like cut ham, which is what you get with a low quality prosciutto.  Other then that, the dish was at least edible, but again, nothing to blow your socks off. 

Lastly, we had the ‘killer calamari’ calamari with Texas jalapeño and cilantro tartar sauce, other then the calamari being too soft it was good.  We finished with dessert being the best part of the meal, a half chocolate brownie a la mode and a banana’s foster bread pudding with cinnamon ice cream.  The brownie fell into an assembly line of other brownies, nothing special.  The banana’s foster was very good.  Well flavored and the cinnamon ice cream from Amy’s (local company by the way=major points for Max’s for going local) was a great compliment.  So, quick  synopsis, food overall is just ok.  It  is overpriced for what you get.  We did have wine with our dinner.  Great wine list with quality exceptional red wines.  I would definitely never go back to eat, however I would go back to have a great glass of wine.  

Brunch@Tost

Brunch!  Brunch!  Brunch!  If you don’t love brunch, then you just haven’t been to the right spot yet.  If you have, then you are critical and passionate about a good brunch!  Today was my second time at Tost.  It is located off of Blanco Road, a few blocks from 1604.  

I apologize in advance for no pictures in this post, however I was already inebriated, so distractedness took over when the food came.  The first time it was great service and atmosphere, with okay food.  I had the lobster BLT, which is no longer on the menu, but it seems like it has the potential to be great.  I totally think they should revamp it with some great bread, perhaps a béchamel sauce, and bring it back.  

Second time back, and it made up for the food the first time...and then some.  Again, great service.  My dirty plates were taken quickly from the table every time, glass was never empty and my carafe of mimosa was always filled!  Tost has bottomless mimosa’s for Sunday brunch, priced at $13.  They are a steal!  I saw them being made while passing the bar and all I can say is they are VERY generous with the champagne!  I also like that they leave the carafe at your table for you to fill at your leisure versus having to bring you a single mimosa every time.  That involves waiting, which I am not a fan of.  

I ordered the waffles with fried quail and Tabasco sauce infused syrup.  It was their play on chicken and waffles.  The quail was fried expertly and not gamey tasting at all.  Crisp skin and tasty, well seasoned meat.  I loved that the back drop had a hint of Tabasco sauce because it reminded me of the dinner table when I was young, when my father put Tabasco sauce on everything and the smell would inhabit my nose.  It was not overpowering, but very subtle.  

My company finished their plates and said the potatoes served with the egg’s benedict were very good!  I loved the laid back atmosphere.  Nobody felt hurried in a “turn and burn” sort of way, and they had smooth jazz music playing in the background.  This is a great spot to go for brunch, I only wish I had enough space to fit the “lavender pot de creme”, that is next on my list to try at Tost.