Fried lobster tail. Do I have your attention now? Good. MAX’s Wine Dive’s Executive Chef Patrick Russell has helped revolutionize the way Dallas, Texas, looks at comfort food. Now he is taking on the seasonal flavors of Summer and plating them in delicious, innovative ways! I was invited in to sample the new bites and provide you my take. It was a difficult task I assure you.
The new menu includes items that could cause major food comas so come hungry, drink lots of champagne and wear those eating pants. Lighter side items like Butter Lettuce “Wedgettes” with pan-roasted asparagus, bacon lardons and baby fennel, atop butter lettuce wedges, dressed in green garlic-parmesan dressing are refreshing and perfectly coated.
But who came here to eat salad? Psh. Lets talk Lobster Tail 2.0! An 8 oz. chicken-fried lobster tail atop a jalapeño-sweet corn waffle and topped with parsley butter. It is as delicious as it sounds and then some. A favorite dish that went away and has now been revived by popular demand. Pork Ribs? They got em. Take a half rack of pork spare ribs, slather in St. Louis-style red BBQ sauce and serve over Wine Dive frites and slaw. But wait, there’s more. The sides match up to the style of the season as well. A delicious pairing of Creamed Corn and Chef’s Nine Cheese Mac are perfectly seasoned and very indulgent. Don’t miss those!
Make your reservation for Max’s Wine Dive Dallas or head to Fort Worth for the Sundance Square location. Either way, Chef Patrick’s new menu is a winning one.
