We had reservations on a Friday night, and were seated promptly when we arrived. We started our meals with the baby spinach salads with blue cheese, toasted walnuts, and pomegranate dressing. A light and refreshing way to prepare for our main course.
My husband had the Wahoo (Hawaiian) fish, which he said was cooked perfectly. I had the Cioppino - prawns, scallops, fish, and mussels in a saffron-tomato broth that was to-die for. Although the shellfish were cooked perfectly, the fish seemed a little on the dry side, but I imagine it's difficult to get everything just right in what is essentially a fish "stew". No matter, I could have consumed the broth by the quart, it was that good! It was served with a toasted bread slathered with a pesto sauce. (Personally, I would have preferred to have less pesto, or maybe have it on the side, but I'm sure it's a matter of preference.)
Although we were more than full, we wanted to try a dessert, so we finished our meal with a mango mousse. Light and flavorful, it was the perfect end to a wonderful meal.
Eric, our server, was a delight and we enjoyed talking with him throughout the evening. We also met Max's wife, a gracious, welcoming hostess whom we could see keeping a close eye on everything through the dinner service.
All-in-all, our experience at Max's was a great one, and we are looking forward to returning!
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