Inside: Restaurant Max

Photos:

Welcome to Restaurant Max, a surprisingly accessible downtown eatery that's feigning shi-shi in the brand new Hotel Minneapolis.

With a happy hour that offers premium taps, chef-crafted flat breads and an attractive wine selection (all nearly half-off) Restaurant Max is really reaching out to young professionals looking for a little moxie after work.

Before its unveiling as a chef-driven restaurant and bar, Max, and the Hotel Minneapolis, housed a prestigious bank and commerce center—and the marble columns and vaulted wine cellars still scream money. The designers of the hotel and restaurant opted not to hide the building's proud past, and instead incorporated modern light fixtures, sleek furniture and draping textiles to pep up the historical style.

There are two menus to choose from at Restaurant Max, the bar and the dining room. The former is the little sister version of the latter. If you're with a date, or celebrating a special occasion, drop some coin in the dining room. If you're just looking to share a few small plates with some colleagues or friends, the bar menu offers a "best of" glimpse into chef-crafted cuisine.

Metromix sampled the land and sea skewers, which came on recommendation of General Manager Lorin Zinter, mushroom tarts and the veggie flat bread. It became quickly evident why the skewers were recommended. The tender chunks of filet mignon, shrimp and chorizo came with a colorful and tasty trio of dipping sauces: lemongrass curry, vanilla teriyaki and garlic aioli.

The menu's flatbread is crisp, inventive and generous and the mushroom tarts are airy, savory and satisfying.

While the food was impressive, the show stealer at Restaurant Max is the specialty cocktails. The booze that is used is all top-shelf, with organic fruit infusements and inventive herbal garnishes.

Metromix opted to two significantly unique drinks, and one classic, to see how they compared to the already handsome mixology scene in the Twin Cities.

The first cocktail, which is the most popular on the menu, is the "East of Oregon" made with Hangar One Fraser River raspberry vodka, pineapple juice, sage and cardamom simple syrup. In a world of rich, overly boozy cocktails, this refreshing, tasty drink leaves you wanting more.

The next unique beverage is the "Gatsby's Daisy" which is made with Charbay green tea vodka, lavender simple syrup, muddled cranberries and tarragon. Not overly sweet, this crisp, sexy drink is perfect for black licorice lovers.

Finally, Restaurant Max's take on the mojito, which has become a staple on bar menu's across the country. What sets theirs apart is the mint citrus simple syrup and the raw sugar cane garnish. The Pusser's rum used in this drink is actually dark and the Max bartenders cut it with a little silver rum to keep it smooth.

Not surprisingly, these cocktails aren't included the happy hour, but the quality and individuality of flavor make it worth the $8-$11.

Bottom line, if you're looking to impress a date, meet for some after-work cocktails or just need a reason to wear those be-jeweled pumps, Restaurant Max is the place to do it.