Inside: Restaurant Max
Metromix sampled the land and sea skewers, which came on recommendation of Restaurant Max's 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.
