Miss A Columnist

Originally from South Carolina, Leslie Silver earned her Journalism degree at Indiana University (Go Hoosiers!) and moved to the Big Apple right after school. After six years in the city she was ready for a change of lifestyle and weather and made the move to Austin. Leslie works in hospitality public relations and loves to take her experience of trying top-notch clients around the world and using those experiences to critique spas and restaurants all over central Texas.

Leslie is a Huge dog lover, outdoorswoman, avid reader and has a healthy obsession with the show Parks and Recreation. Though living in Austin for less than a year, she’s already experience quite a lot and can’t wait to learn, explore and write about everything she discovers in the next year.

Max’s Wine Dive In Austin

I recently tried the new summer menu at Max’s Wine Dive and it’s worth putting up with this heat for. The new dishes are amazing!

We started with a roasted eggplant hummus that was topped with Texas olive oil and served with warm pita bread. While my date thought the hummus was a little spicy (she has sensitive taste buds as she had similar thoughts about the rest of the new menu) I thought the hummus was great and a really nice starter since many of the other dishes at Max’s can be a little heavy.  I’m a pretty picky hummus connoisseur so that fact that I liked it enough to go back for seconds is a pretty great testament to the dish.

Max's Wine Dive Sweet Pea Fritters and Spicy Pickled Carrots

Pea and Carrot dish (Photo Credit: Max's Wine Dive)

Then we moved on to what was one of my top two personal favorite dishes–the jalapeno and buttermilk battered fried chicken served with chipotle honey.  It was so good, and I could have really filled up on it. The chicken was crunchy and crispy and perfectly battered, but the honey made the difference and really took it above and beyond. Then we had the unique sweet pea fritters to move on to which were tasty and served with spicy pickled carrots.

I admit I’m not personally the biggest fish fan, but the seared scallops were really light and tasty. They were served with a zucchini pancake, picked peaches and sliced squash bottoms. My other favorite fish of the evening was a seared Alaskan halibut that was served with a delightful frito-lime crust and smoked tomato crème fraiche.

Max's Wine Dive Pork Cheeks

Pork Cheeks (Photo Credit: Max's Wine Dive)

I really enjoyed both the Carolina-style BBQ pork cheeks and the roasted Lockhart quail. The pork cheeks were served with a great jalapeno cornbread and bourbon butter with watermelon-jimaca slaw, while the quail came with house-made bacon marmalade and elote-style grilled okra and corn.

But, what I was most looking forward to since I’d first entered the restaurant and got a peek at the menu was the banana pudding, and it did not disappoint! Served with house-made peanut  butter wafers and goat cheese whipped cream, it was the perfect end of the fantastic dinner. It was so good, in fact, that I finished off my friend’s portion too!!

The entire meal was beautifully served with the perfect wine accompaniments, including a great sparking Gran Bach Cava from Spain and, my personal favorite, the Wire Ridge Cabernet Sauvignon.

The new menu will be available at Max’s until the fall and I highly recommend getting in soon to try all the tasty new dishes.


Max’s Wine Dive
207 San Jacinto
Austin, TX 78701
Ph. 512-904-0111

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