Max’s Wine Dive

Max's Wine Dive

I’ve been a fan of Max’s Wine Dive at 3rd and San Jacinto since their opening several years ago. I’ve enjoyed their upscale take on traditional comfort foods and their exemplary wine list (soon to be enhanced by the addition of the incomparable wine guru Greg Steiner). Eddie V’s alum J.P. Lacoste along with his talented sous chef and Chef’s Under Fire winner Erica Beneke have the kitchen humming. My only regret was that they never served lunch. Well guess what? Lunch is now being served at Max’s and we’re going to try some today!

The idea for lunch is a simple one based on the traditional idea of the old Blue Plate special: start with a protein or two, add some sides, and keep it under $12 with a soda or iced tea. I’ll tell you, you get J.P and Erica doing lunch and good things can happen. Let’s start with the Kobe Meatloaf. You want tenderness and taste? This meatloaf has them both along with a just enough smoke to ramp up the flavor. This is a great item. Another fun dish that carries a serious flavor kick is the Shrimp Scampi. What I like about this, unlike so many other versions of this that I’ve tasted, is that it’s not overloaded with garlic. The flavors are pure and that shallots add a nice touch. The sauce is delightful. The Sausage and Peppers is another serious contender. Usually Sausage and Peppers on a menu implies an Italian sausage but this one’s smoked (made in Austin as well) and goes beautifully with the sautéed peppers. The texture of the sausage is just right and it has a very pleasant flavor. You can order the Chicken Breast grilled or fried and I would opt for the grilled version. Why: because it’s healthier for you and more importantly, since no taste is compromised. The chicken is moist and has its own taste profile: no rubber chickens here! And there’s no law that says a Blue Plate special can’t be about veggies. And the Veggie Platter let’s you choose up to four of the veggies of the day. That’s more than enough to satisfy even an appetite like mine.

Speaking of the veggies of the day, there are quite a few to choose from at Max’s Wine Dive. The Roasted Chile Corn is very hard for me to pass up. So it has a few more carbs: but the taste is worth the sacrifice. So I’ll do a few more pushups tonight. And the Butter Beans are a treat and go particularly well with the Sausage and Peppers. The Spicy Coleslaw is crunchy and not oozing with sauce as is so often the case with coleslaw. And the Mac and Cheese, well that goes well with just about everything? What not to like about this? Ditto for the Mashed Potatoes. The Fries are crispy and have a nice shelf-life House Salad is simple but effective. And there are many fans of the Collared Greens as well; alas, I am not one of them. It’s nothing against the chef, just a taste preference on my part. I think growing up in the south helps on this one.

So there’s lunch at Max’s from 11am-2pm M-F. And stop and buy a bottle of wine at their retail section after you finish dining. Great selections!