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Café Maxx


Name: Paul Castronovo & Ron Brewer
Occupation: Radio Talk Show Hosts, Paul & Young Ron Show
Lives In: Ft. Lauderdale/Parkland
Favorite Restaurant: Café Maxx
Reviewed Café Maxx: May 13, 2008

Paul:This isn’t really fair. I’ve been going to Café Maxx for about 20 years. When I arrive, I’m greeted like family; my table is always ready. I walk to the open kitchen and ask Ollie “what just came in?” He sent a couple of Kobe beef sliders over to the table—so good. They have a 2 for 1 or half-price wine sale every summer, so we take advantage of that. The wait staff is second to none, so I will discuss with them what will go best with what I’m ordering. Chef Ollie knows that my wife is a vegetarian, so he’ll make sure to send over an app. that she will love. They use fresh ingredients: the day we went in, they had gotten some fresh Mahi Mahi in, caught that morning. That’s what I love about them. The dessert is where I go nuts. It’s hard to order only one. Normally, I go with the bread pudding, but the Hawaiian Vintage Chocolate Cake should be illegal.

Ron:Small parking lot – must valet. Small restaurant, but never seems too crowded, except when waiting for a table. The menu is always changing, but I love the filet which sits atop potatoes au gratin, so it’s hard to try anything else. It’s just too good. The other thing I love is the people who work there. They really make you feel at home and go out of their way to do so. It’s not cheap, but always worth the money.

Name: Jose Lambiet
Occupation: Journalist, Palm Beach Post
Favorite Restaurant: Rocco's Tacos & Taquila Bar
Reviewed Café Maxx: May 23rd, 2008

The entire experience was positive, and some of the cooking at Maxx is impressive. Best I could tell, they make everything from scratch, which in my book, is necessary for a classy restaurant. I know the ravioli I ate was homemade, and the flavor compared to prefab was fab. But let’s get this out of the way quickly: With a drink at $40 per, a bottle of wine at $800, the average entrée at $40-plus, you won’t be able to escape for less than $120 per person. For that kind of money, I’d prefer a steak house or a trip to a truly world-class restaurant. While Maxx’s food is good and the ingredients top-notch in freshness, I think they could do better. The parking is plentiful and the valets really cool. The restaurant is easy to find near the beach at the end of Atlantic.

Name: Julia Yarbough
Occupation: News Anchor, NBC6
Lives In: Pompano Beach
Favorite Restaurant: Canyon Café
Reviewed Café Maxx: May 17th, 2008

When I entered Café Maxx, it stood out because the hostess staff was extremely friendly, which is something that is sometimes lacking here in SFLA. I waited for my dining partner at the bar, and the bar-tender was very friendly and helpful. It seemed that most everyone in the restaurant was enjoying themselves and the evening. Once seated at my table, service was prompt and efficient, and the server was friendly and helpful. He explained there were no specials because the chef changes the menu all the time, so everything, theoretically, is special. He brought out a bread basket quickly, which included a selection of flat-breads. They were fine – again – nothing unique in the flavors or presentation. My visual take on the restaurant, is that it could use an update. The interior has more the feel of a local “diner” rather than a fine dining establishment, which, for the prices, I was expecting something more high-class. Portion sizes were adequate, but again, the prices are rather steep, in relation to the uality, uniqueness and flavors of the food. My entrée, that of my dining partner and our desserts, were very ordinary and basic. There was nothing that stood out that I would remember as unique to this location or this chef. But, again, unlike many establishments in South Florida, EVERYONE was extremely friendly, helpful, prompt and professional, which made the overall experience a pleasant one. I was just hoping for more excitement from the flavors, textures and uniqueness of the entrees.

Restaurant Information

Location: 2601 East Atlantic Blvd. Pompano Beach, Florida 33062
Phone: (954)782-0606
Parking: Valet
Restaurant Owner: Darrel Broek, Oliver Saucy
Executive Chef: Oliver Saucy
Pastry Chef d'Cuisine: Shaun Foley

Type of Cuisine: Modern Regional American
Signature Dishes: Yellowfin tuna sashimi pizza, Duck & smoked mozzarella ravioli, Sweet onion crusted yellowtail snapper, 3 pepper filet mignon with blue cheese au gratin potatoes, fallen chocolate soufflé cake, crème brulee
Vegetarian Options: Always available
Alcohol Served: Yes
Corkage Fee: Yes ($25)
Bottle Limit: N/A

Restaurant Hours:
Monday – 5:30 p.m. – 10:30 p.m.
Tuesday – 5:30 p.m. – 10:30 p.m.
Wednesday – 5:30 p.m. – 10:30 p.m.
Thursday – 5:30 p.m. – 10:30 p.m.
Friday – 5:30 p.m. – 10:30 p.m.
Saturday – 5:30 p.m. – 10:30 p.m.
Sunday – 5:30 p.m. – 10:30 p.m.

Meals Served: Dinner
Prix Fix Menu: No
Take-Out: Yes, and full Catering available
Delivery: No
Average Dinner Price Range (per person, full meal, tax, %15 gratuity, w/o alcohol): $50.00
Average Lunch Price Range (per person, full meal, tax, %15 gratuity, w/o alcohol): N/A
Payment Options: do you accept credit cards and if so, which ones? All major credit cards
Accept Reservations: Yes
Need Reservations: Recommended
How far in advance do you require reservations be made: day or two off season, week or two in season

Accommodations for Children: Yes
Dining Style: Up–scale Casual
Disabled Access: Yes
Restaurant Seats: 125 seats
Accomodate Groups: 2 up to 125
Private Dining Room: Yes, holds 30
Tables with Scenic Views: N/A
Outdoor Dining: Patio seating, smoking section
Entertainment: People Watching