Maximo's Italian Grill

Happy Thanksgiving from Maximo's

2011-11-22T10:39:00.002-06:00

We want to wish everyone out there a very happy Thanksgiving from our family to yours. Maximo's will be closed for the holiday weekend from Thursday Nov. 24th to Sunday Nov. 27th. We hope every one of our patrons have a great weekend!!!!

Marc De Grazia Wine Dinner

2011-09-14T17:35:00.003-05:00

Hello everyone Maximo's Italian Grill is hosting another extraordinary Wine Dinner next Wednesday Sept. 21st!!! Chef Thomas Woods has put together an amazing menu to pair with our some amazing wines from Marc De Grazia and Uncorked wines. The menu will be $95 which includes tax and tip and will include an amazing selections of wines and a six course menu designed by Chef Thomas Woods to compliment the wine. The menu and wine selections are as listed below. Please make reservations as soon as possible because limited space is available.

Marc De Grazi Wine Dinner September 21^st 7:00pm

1^st course

Wild Mushroom Veloute with confit, green apple, and shredded hamhock paired with 2009 Kofererhof Kerner, Alto Adige

2^nd course

Marinated grilled sardines with baby arugula, capers, heirloom tomato, and shredded reggiano paired with 2009 Caggiano Dvon Greco di Tufo, Campagnia

3^rd course

Veal Napoleon with roasted red bell pepper marinara and braised fennel paired with 2008 Mazzi Valpolicella Classico Superiore Sanperetto, Veneto

4^th course

House made crushed red pepper fettuccini served with duck confit, spinach, sun-dried tomatoes, and baby portobello, tossed in a mascarpone duck demi-glace paired with 2007 Dei Vino Nobile di Montepulciano,

5^th course

Brown sugar pork belly accompanied by spicy whipped sweet potatoes topped with a black cherry compound butter paired with 2009 Terre Nere Etna Rosso Guardiola (Nerello Mascalese), Sicily

6^th course

Braised farmers market peaches with toasted walnut and aged gorgonzola, accompanied by a vanilla gelato paired with Recioto di Soave "Col Foscarin", Monteforte d'Alpone

$95 includes tax and tip

Please call 504-586-8883 or email eric@maximosgrill.com for reservations

2011-08-22T00:28:00.002-05:00

Hello everyone, Chef Thomas Woods is doing his second demonstration this Wednesday August, 24th at the grill bar and we want to invite everyone to see the magic in action. seats are limited so please make reservation immediately!! Price will be $80 per person and includes an excellent wine pairing with each of Chef Thomas Woods' 6 Courses. The Menu and pairings are as follows...

1^st course

Roasted Red pepper bisque with gulf shrimp - paired with Paolo “Colli Trevigiani,” Prosecco

2^nd course

Gorgonzola Ravioli stuffed with toasted walnuts, golden raisins, gorgonzola and port reduction topped with a sundried tomato pesto and gorgonzola cream sauce - Paired with Cantina Del Taburno “Albarossa,” Anglianico

3^rd course

Crab Caprese - paired with Marchesi di Gresy, Sauvignon Blanc

4^th course

Fire scallops - paired with Damiliano, Nebbiolo

5^th course

Bolognese - paired with B Wise Vineyards “Trios,” Bordeaux Blend

6^th course

Tiramisu - paired with Ca de Medici, Lambrusco

Call 504-586-8883 for Reservations and thank everyone for making 2011 an amazing year for Maximo's!!!

Night at the Bar with Chef Thomas Woods

2011-08-01T20:32:00.001-05:00

Technique, Demonstration, and Inspiration through the eyes of 5 star Chef Thomas Woods. Learn the the techniques and stories behind some of Chef's Favorite dishes. He will feature 6 small plate courses personally selected to showcase how he has made his mark in the New Orleans food world. $55 per person, glass of wine, 6 courses, limoncello, and a spectacular show. Seating will be @ 7:00pm Be apart of this amazing evening by making reservations immediately. Call 504-586-8883 or email eric@maximosgrill .com for more information. The seating will be at the grill bar only, limited seating available.

Maximo's and Chef Thomas Woods Gets 5 Stars

2011-08-01T19:33:00.002-05:00

A huge congratulations is in order to the entire staff of Maximo's Italian Grill and especially Chef Thomas Woods for earning a Five Star review in 2011. This is a huge honor and we want to thank all of our amazing patrons and local family for making this possible!!!

Mother's Day

2011-05-06T11:15:00.002-05:00

We will be opening at 2:00p.m. on Sunday May 8th for Mother's Day. Come join us and bring the special women in your life to enjoy an amazing Mother's Day Dinner. We look forward to making this an unforgettable experience! Please call ahead for reservations.

Romance and Roses @ Maximo's

2011-01-30T19:58:00.002-06:00

Come join us for an unforgettable evening this Valentine's Day at Maximo's Italian Grill. Enjoy our romantic atmosphere, free flowing champagne, long stem roses, and of course our award winning food. Let our staff do the work and create a beautiful evening filled with romance and roses at Maximo's. Reserve your tables now and let us take care of the rest!

Chef Tomas Woods in St. Charles Avenue Magazine

2011-01-21T14:03:00.002-06:00

See our very own Chef Thomas Woods and his delicious recipe for Chili Glazed Scallops @ http://www.myneworleans.com/St-Charles-Avenue/January-2011/Chili-When-it-rsquos-Chilly/

Happy New Year's

2011-01-21T14:00:00.002-06:00

Maximo's Italian Grill wants to thank everyone for a great 2010 and the best of wishes for the new year. We welcome everyone to come visit us and Chef Tomas Woods for an authentic and unforgettable dining experience.

Let Maximo's host your next private party...

2010-11-08T17:02:00.012-06:00

Let Maximo’s Italian Grill host your next party from small intimate dining groups to an entire restaurant gathering for your reception, business function or special event. Maximo's offers Private Dining in our upstairs dining room which includes exclusive use of our balcony fronting Decatur Street. The room can accommodate up to 35 guests indoors and the balcony can be set to accommodate another 20 guests for dining. Affordable set dining menus are also available or if you prefer, you can create your own! For more information, visit out website at maximosgrill.com/privatedining or call us at (504)586-8883

Top Chef NOLA Gala

2010-10-08T06:06:00.002-05:00

This evening, in the Lindy C. Boggs International Conference Center at the University of New Orleans, Maximo’s own head chef, Thomas Woods, along with two other noted local chefs, will be participating in Top Chef NOLA, a cook-off fundraiser benefiting New Beginnings School Foundation. Their mission is to raise awareness about the dangers of childhood obesity by promoting healthy eating all while supporting public education. Chefs will be preparing dishes of classic school lunch meals with an added gourmet twist. Earlier this week, Chef Woods was featured on channel 4 news to promote the event and performed an on-air cooking demonstration where he prepared his signature Chili Glazed Scallops.
We couldn’t be prouder...go get ‘em chef!

Early Bird Special

2010-08-01T16:08:00.003-05:00

**Offer no longer valid**Come in any day of the week (through August and September) between 6 and 7 o'clock and enjoy 2 courses for $20 and $4 house wine. Appetizer Selections: - Soup of the Day - Caesar Salad - House Ravioli - Mussels Entree Selections: - Veal Fontinella - Chicken Picatta - Chicken Marsala - Fire Roasted Chicken and Sausage - Pasta Pomodoro with Chicken or Sausage - Pasta Rosa

4th of July Bash at Maximo's

2010-07-03T19:09:00.002-05:00

Maximo's will be open for dinner on the 4th of July. Come in before or after the fire works show for a delicious meal and cocktails. We will be featuring a fantastic $4 drink menu in celebration of the holiday. We are expecting a great crowd complete with festive decor and good music. Hope to see you all there.
-Kristen

Open for Lunch Father's Day

2010-06-06T20:20:00.002-05:00

Father's Day is just around the corner and there are still reservations available for lunch and dinner service. We can accommodate large parties and small. Be sure to call in advance to reserve your table or follow the reservations link to book online.

Our chef...

2010-05-18T13:30:00.002-05:00

Thomas Woods will be competing in this year's Louisiana Seafood Cook-Off. The event will take place at the New Orleans Food and Wine Experience in the Superdome May 29th during the Grand Tasting event. The winner earns the opportunity to represent Louisiana in the Great American Seafood Cook-Off, a nationally recognized competition featured on the Food Network.

We are proud of Chef Woods and look forward to him being crowned "King of American Seafood"!!

Also, be sure to stop by and try our Crawfish Diablo which we will be serving that same day during the Grand Tasting. Visit www.NOWFE.com for more information.

Mother's Day - Open at Noon

2010-05-03T15:25:00.002-05:00

Sunday May 9th, treat your mom to a wonderful dining experience at Maximo's. Click the reservations tab to book your party online . We will be open at 12:00 pm and continue serving until 10:00.

Help Support Maximo's

2010-04-19T13:33:00.002-05:00

Support your favorite local restaurants and chefs by going to www.nola.com/readerschoice and filling out their survey. You must answer 5 questions for your nominations to count. We appreciate your votes and are honored to be one of your favorites!!

Saturday, March 27th

2010-03-26T12:44:00.003-05:00

Saturday, March 27th we are sold out until 7:30 for a private party. Call to make your reservations after the stated time and be sure to request the balcony!

25th Anniversary Party Dinner Menu - March 10, 2010

2010-03-09T17:28:00.002-06:00

Chef Thomas' $25 Dinner Menu includes one appetizer and an entree craftily paired with a glass of Italian Wine

Red Wine Menu:

Appetizer- grilled New Zealand lamb chop with a golden potato gratin, drizzled with a black truffle demi
Entree- duck leg confit, served with candied walnuts, southern braised mustard greens and confit carrots, drizzled with a balsamic reduction
Wine Selection- 2007 La Vite Lucente

White Wine Menu:

Appetizer- chili glazed diver scallop, served with a suttee of baby arugula and Farmer's Market green pear
Entree- house made spinach fettucine, cherry tomato, toasted almonds, baby spinach, Gulf shrimp and jumbo lump crab meat, tossed in a white wine garlic basil butter sauce.
Wine Selection- 2008 Campogrande Classico

(offer is $25/person not including tax and gratuity, no substitutions, one glass of wine included with special)

Celebrating 25 Years!

2010-02-24T11:10:00.003-06:00

Maximo's is celebrating 25 years of business!! This month marks the anniversary of our grand re-opening 2 years ago. Our anniversary party will be held on Wednesday night March 3rd and we will be serving all drinks at 50% off ALL NIGHT!

Mardi Gras Hours

2010-02-08T18:36:00.003-06:00

Maximo's will be open Mardi Gras weekend (Fri and Saturday) for lunch at 11:30 a.m. through dinner until 11:00 p.m. Valentine's Day and Lundi Gras we open at 6:00 p.m.

We will be closed Fat Tuesday and Ash Wednesday.

There are a few late night reservations available for Valentine's Day - call 504-586-8883 to reserve your table or for more information.

Maximo's Celebrates Mardi Gras

2010-01-27T15:53:00.002-06:00

Wednesday nights we are still offering 50% off drinks at the bar 'till 9! This includes everything from top shelf liquors, specialty drinks, and even bottles of wine! And to kick off the carnival season, every Wednesday night until Mardi Gras we will be cutting King Cake at 8:30... whoever gets the baby wins a $100 Gift Certificate.

Valentine's Day

2010-01-22T16:32:00.002-06:00

With the Saints in the running for the Super Bowl and an early Mardi Gras this year, don't forget about romantic dinner plans with your loved one on Valentine's Day. Call Maximo's to reserve your table or make your reservation online.

Maximo's is back to our regular hours..

2010-01-17T16:46:00.001-06:00

With football season coming to an end, Maximo's will no longer be opening at 3:00 on Sundays. Our hours are now 7 days a week at 6:00 p.m.

Maximo's New Years Eve Bash

2009-12-26T15:35:00.003-06:00

Christmas has come and gone and Maximo's is looking forward to the New Year. In celebration of the coming of 2010, we ask you to toast your glasses with us as will be serving complimentary Prosecco all night. Awaiting on every table will be festive party favors to commend the stroke of midnight. This night we will be offering our most popular dishes in addition to some of Chef's fabulous specials. As twelve o'clock approaches, gather on our balcony and enjoy the firework display from the river. Reserve your table soon by calling 504-586-8883.

Merry Christmas from Maximo's

2009-12-15T15:09:00.002-06:00

We would like to wish all of you a Merry Christmas and Happy New Year. For the holiday season, we are giving a free $50 gift certificate with the purchase of a $200 gift card. Also, Maximo's will be opening early for lunch on Wednesday Dec 23rd... between Noon -5 p.m receive a free bottle of wine for tables of 4 and larger. Reservations are strongly recommended.

Happy Thanksgiving

2009-11-24T17:05:00.002-06:00

We hope to see everyone on Wednesday November 25th for 50% off Drinks at the Bar. We will be closed from Thursday to Sunday so the staff can spend time with their families. We will Reopen for Lunch at 12:00 Monday November 30th to get ready for Monday Night Football. Geaux Saints!!!

Who Dat!!!

2009-10-31T17:10:00.002-05:00

We'll be open for Lunch on Monday November 2nd at Noon. Come by before the game and show your tickets to receive 20% off your meal. Geaux Saints and beat 'dem Dirty Birds!!!

Parade

2009-10-24T13:53:00.002-05:00

The Krewe of Boo begins at 7:00 and will be passing by Maximo's Saturday night. Geaux Saints we'll be watching the game at 3:00 on Sunday when we open our doors!

Sunday October 18th

2009-10-17T12:30:00.002-05:00

Maximo's is open at 3:00 p.m. every Sunday and offers 50% off drinks at the bar until 6:00 p.m. and 20% off your bill all day with a Saints ticket. Geaux Saints & beat da giants in the DOME!!!

Cooler Weather Ahead & Private Dining

2009-10-06T15:19:00.003-05:00

Its the perfect time of the year to dine outside so call ahead to book your reservation for our balcony. We may also seat up to 18 people for a private function.

I am also starting to receive calls for private dining during the holidays. Call Tommy for any info for your luncheon or dinner parties, 504.586.8883 or Tommy@MaximosGrill.com.

Maximo's Updates

2009-09-21T13:55:00.003-05:00

We're having a fun summer and just wanted to remind you about our current specials!
- Monday to Thursday, receive 2 courses for $20
- Tuesday's, Wine pairings at 6:30, please call for reservations
- Wednesday's, receive 50% off drinks at the bar
- Sunday's, open at 3:00 p.m., 2 for 1 well drinks & Football at the bar
- Sunday's, receive 20% off your check with a Saints ticket stub

September 16th Gundlach Bundschu Wine Dinner Menu

2009-09-10T23:00:00.002-05:00

Poached Lobster Salad with Baby Arugula, Orange Segments, Toasted Walnuts, Oven Dried Tomatoes and Lemon Citrus Dressing - 2008 Gewurztraminer

Fire Roasted Monkfish with a Basil & Tropical Fruit Salsa - 2007 Chardonnay

Pan Roasted Duck Breast served with a Savory Bread Pudding & Black Cherry Demi - 2005 Pinot Noir

Grilled Australian Lamb with Black Truffle Gloss - 2006 Cabernet Sauvignon

Mixed Berries with a Lemon Creme - 20 year Grahams Port

New Sunday Hours!

2009-09-09T16:15:00.003-05:00

Maximo's is pleased to announce that we will now be open at 3:00 on Sundays! Come by during the games and watch the Saints play while enjoying drinks and fabulous food at the bar. When the Saints play at noon, bring your friends and treat yourselves to an early evening dinner after the game. Geaux Saints WHO DAT!

Upcoming Wine Dinner

2009-09-02T12:49:00.002-05:00

We are hosting a wine dinner with Gundlach Bundschu on September 16th 2009. The dinner will begin at 7:00 p.m. and is offered at $65.00 per person. This will be a 5 course dinner offering a 2006 Gewurztraminer, 2007 Chardonnay, 2005 Pinot Noir & a 2006 Cabernet Sauvignon. Please see http://www.GunBun.com for more info on the wines. The menu will be posted soon and the dinner is limited to 20 guests.

2 for $20 Monday to Thursday

2009-08-06T14:34:00.002-05:00

We are happy to offer our 2 for $20 dinner special. Now Available Monday to Thursday. Pick from a selection of appetizers and entrees for your dinner selection. House Salad, Soup of Day, Mussels or Chili Glazed Scallops to start & Veal Fontinella, Chicken Marsala, Chicken Piccata or Fire Roasted Chicken & Sausage to end. We hope to see you soon!

Happy Satchmo Fest

2009-08-01T11:08:00.002-05:00

Maximo's bar will be opening at 4:00 p.m. Saturday August 1st for Satchmo Fest & our Kitchen will open at 5:00. Come by for Happy Hour until 6:00 and enjoy $5 glasses of wine & $4 wells. Hope you have a great weekend!

Now Open 7 Days a Week

2009-07-20T18:23:00.002-05:00

Maximo's will now be open 7 days a week beginning Tuesday July 20th 2009. Our Wednesday evening Parties are growing and thanks for all that have joined us. We are still offering 50% off all drinks at the bar every Wednesday over the Summer! We'll see you soon at Maximo's.

Argentinian Wine Tasting Tonight

2009-07-15T10:03:00.000-05:00

Come to Maximo's Italian Grill tonight for a wine tasting of Argentina wines. 7:00 (7:30 tasting)

Host: Maximo's Italian Grill

Time: 7:00PM Wednesday, July 15th

Location: Maximo's Italian Grill

Tales of the Cocktail Very Successful

2009-07-09T21:31:00.004-05:00

Check out the reviews and photos on Urbanspoon.com.

Come Watch LSU beat Texas

2009-06-24T15:20:00.001-05:00

Come watch LSU beat Texas in a winner-take-all game Wednesday night, enjoy drink specials all night!

Wednesday Night Summer Specials

2009-06-20T16:32:00.002-05:00

Maximo’s Italian Grill welcomes everyone to join us Wednesday nights for our Summer Bar Special thru the end of August! Come in and begin your evening at our bar every Wednesday night and receive 50% OFF your drinks or WINE. Browse our wine list or ask Tommy about any SPECIAL BOTTLES that we have in house! After your drinks at the bar you can then be seated to enjoy our great new Summer Specials Chef Thomas has to offer. COOLING Summer salads to FRESH GULF Seafood and see his selection of Smaller Offerings too. We hope to see you soon at Maximo’s Italian Grill.

Vieux-To-Do Festival

2009-06-10T13:04:00.001-05:00

Come to Maximo's after the Vieux-To-Do Festival this weekend! June 13-14, 2009. Celebrate New Orleans' unique culture at three festivals over one weekend. The Louisiana Seafood and Cajun Zydeco festivals join the Creole Tomato Festival for a half mile of food, music and fun in the French Quarter.

Top 3 French Quarter Restaurants

2009-06-03T16:03:00.001-05:00

Thanks to everyone who voted in Where Yat Magazine "Favorite Things" naming Maximo's as one of the top 3 restaurants in the French Quarter!

Tales of the Cocktail Dinner on July 9th

2009-06-02T19:50:00.000-05:00

Tales of the Cocktail Spirited Dinner
Thursday July 9th at 7:00 p.m.

Maximo's Italian Grill is happy to be a part of this years Tales of the Cocktail. For more information on "Stir your Soul at the 7th Annual Tales of the Cocktail" visit their website at www.talesofthecocktail.com.

The Bar Chefs will be Danny Valdez and Chris Patino they have prepared an exciting cocktail menu that will complement our food menu. I hope you will join us for food, cocktails and fun!

Food Menu

Appetizer
Parmesan Baskets Presented with Duck Confit Drizzled
with Maximo's House Chili Glaze

Salad
Vanilla Brandied Poached Pear with House Made Brown Sugar Bacon, Jumbo Lump Crabmeat & Baby Arugula in a Wild Berry Vinaigrette

Entree
Wild Boar Osso Bucco served with Risotto Milanese
Grilled Asparagus & Compound Butter

Dessert
Frozen Chocolate Mousse with Vanilla Crème &
Homemade Strawberry Rum Jam

Cocktail Menu

Molecular 75 (Welcome Cocktail)
Perrier Jouet Champagne served with caviar made from Plymouth Gin,
fresh lemon juice and simple syrup

The Darjeeling Limited (1st)
Darjeeling infused Absolut 100, St. Germain Elderflower Liqueur,
honey sour mix and soda

Pyrus Gin Fizz (2nd)
Plymouth Gin, cream, egg whites and lemon juice. Sweetened with simple syrup and fresh pear puree. Topped with soda and pomegranate foam

Whiskey Kerosene aka The Joe Lewis (3rd)
Russell’s Reserve Rye Whiskey mixed with Sandeman Tawny Port, fresh carrot juice, lemon juice and Partida Agave Nectar.

Strawberry Dram (4th)
Chivas 18 Year old Blended Scotch, Liquor 43 and house made strawberry preserves

Blueberry Basil Cello (After Dinner)
Absolut 100, Fresh Basil Leaves and Blueberries sweetened
with Louisiana cane sugar

2009-06-02T17:59:00.000-05:00

Hey Kim,

I was in Sunday night the 17th. We had a great experience. Had the booth in the back, Our waitress was outstanding. She worked the table very well. suggested. laughed, and offered at the appropriate times. I really liked that. the ravioli was outstanding as usual, the Fire Roasting was awesome, my crawfish Diablo was just what the doctor ordered. The ladies and friend were recommended an Italian Red that all were happy with.

In all.... a wonderful night to remember! The food, atmosphere and the people. Wonderful
Thank you again.

Russell Murphy

Thank you so much

2009-05-29T17:07:00.001-05:00

Thank you so much for all your care and concern over our reservations for our graduation celebration. Our dinner Saturday night was simply fabulous! Best meal we had our whole time in New Orleans - in fact best meal I have had there in last several years! What a wonderful dining experience! I am telling everyone I know. I had the lamb - so wonderful! Drinks, bread, wine - San Genovese? Do you know the brand? Sausage and chicken, salad, ravioli, veal - all exquisite - and our waitress and everyone was wonderful!!!! Thank you again - we will be back and not soon enough!

Kathy Kline

Luke Winslow-King - Tonight May 27th at 7pm

2009-05-27T11:40:00.001-05:00

Come see Mark tonight at 7pm before he heads to NY and Europe for June.

Hailing from Cadillac MI, Luke Winslow-King is a singer-songsmith, multi-instrumentalist and composer on a journey to become a true musical expeditionary. Inspired by New Orleans rag time, impressionism, delta and country blues, poetry, folk, and classical composition, his sound is both rustic and elegant.
Beginning his studies in classical and jazz guitar at Interlochen Arts Academy, King studied music theory and composition at the University of New Orleans taking courses in piano, conducting, and orchestration. He sang tenor in the UNO Honors Chorale and was awarded an ambassador scholarship to study Czech classical music at St. Charles University in Prague.
For more info on Luke at to http://www.myspace.com/lukewinslowking

Memorial Day

2009-05-24T19:45:00.001-05:00

We will have normal business hours on Monday, May 25th, Memorial Day.

Sasha and Mark Live at Maximo's Wednesday May 20th

2009-05-19T07:30:00.001-05:00

Sasha Masakowski is a rising star on the New Orleans music scene. Being raised by a distinguished classical pianist mother and a legendary jazz guitarist father (Steve Masakowski of New Orleans's Astral Project), she has a natural gift and love for music. Sasha began singing when she was very young and decided at a very early age that she wanted to pursue the career of a musicial artist. In high school she attended the prestigious New Orleans Center for Creative Arts and graduated as a highest level senior with a certificate in Musical Theatre. There she studied intensively the art of singing, as well as acting and dancing, and began frequently performing in major musical works around the city. She successfully continued her studies abroad on a full scholarship to a music conservatory in the Netherlands, this time focusing on the art and study of Jazz music. Returning home recently from her time abroad, Sasha has set out to capture audiences and make a name for herself in her hometown, New Orleans.

Mark Weliky

is a jazz guitarist, band leader and composer that is wowing audiences throughout New Orleans with his unique sound and style and his passionate performances. Originally from South Florida, Mark moved to New Orleans in 2005, and after a brief exit has been in New Orleans since. A recent graduate of the University of New Orleans Jazz Studies program, in which he studied under jazz guitar master Steve Masakowski, along with other internationally recognized jazz artists Ed Petersen and Brian Seegar, Mark is now prepared for any musical challenge. He is frequent performer on New Orleans' Frenchman street jazz scene where you might find him at any of the clubs playing with a variety of acts, including the Mid-City Big Band All-Stars, Tarik Hassan Group, Ros Chemash group, Sasha Masakowski's Musical Playground and Red-Hot and blue along with performances with his own group, The Mark Weliky Trio. An active composer, Mark is also in the early production stages of his first album under his own name, so look for that coming soon.

http://www.myspace.com/sashamarkduo

Best of the Big Easy Awards

2009-05-15T07:26:00.000-05:00

Last day to vote for Maximo's in the Best of the Big Easy, please go to to www.whereyat.com to vote Maximo's as best Italian French Quarter Restaurant!

New May Wine Flight Tastings

2009-05-09T11:49:00.000-05:00

Wednesdays in May - Wine Flights, 3 glasses for $15.00

Markham Sauvignon Blanc (Juicy citrus zest flavors coupled with this wine's flinty minerality ake for an excellent food wine)

Cahors Heritage du Cedre (The heart is black but the flesh youthful. A bonny red malbec softened by plummy merlot)

Zaca Mesa Cuvee (This is a delicious rhone style blend; ripe, round and full of blackberry flavors)

Opening early on Mother's Day

2009-05-06T21:49:00.002-05:00

Maximo's will open at 3:00pm on Mother's Day May 10th. All mom's will receive a complementary glass of champagne!

Music in May

2009-05-06T08:06:00.000-05:00

Join your friends at Maximo's for wine flights and great music, 7 to 10 pm on Wednesdays.

Sasha Masakowski & Mark Weliky
May 6 and 20

Luke Winslow-King May 13 and 27.

1117 Decatur St.
586-8883

Parducci Wine Dinner at Maximo's May 7th

2009-04-16T16:37:00.000-05:00

Maximo's Italian Grill and Scott Stowe, from Parducci Wines will be hosting an exceptional Wine Pairing Dinner on Thursday, May 7th at 7:00pm.

Parducci is the 1st Winery in the U.S. to be Carbon Neutral. Parducci Wine Cellars makes environment-friendly choices because they are the right ones.

Parducci is owned in partnership by the grape-growing families of Tom and Tim Thornhill and Paul Dolan. They purchased the historic Parducci Wine Cellars with a shared vision to build upon the tradition and quality of the Parducci brand, with wines inspired by (and essentially connected to) Mendocino County, the place and its people.

Menu

Amuse Bouche
Vanilla Bourbon Poached Pear Wrapped in Prosciutto and Grilled,
and drizzled with a Balsamic Reduction

Appetizer
House Made Spinach Ravioli
Stuffed with Roasted Shallot Goat Cheese and Crabmeat

Salad
Baby Arugula Salad with Spring Cherries, Toasted Pine Nuts,
With an orange citrus dressing accompanied by a marinated, seared
And chilled, yellow fin tuna

Entrée
Brandy & Peppered Filet Mignon, Herb Roasted Baby Red Potatoes
And Garlic and Oil sautéed Broccoli Rabe

Dessert
Cara's Crunchy Dark Chocolate Mousse with Vanilla Crème
And Chef Thomas' Delectable Strawberry Rum Jam

This unforgettable evening of fabulous food and wine is only $85.00 per person, inclusive of tax and gratuity. Reservations are limited, and can be made by calling 586-8883. (Reservations for this dinner cannot be made through Maximo's Website)

New Neat Wines at Maximo's

2009-04-11T12:53:00.001-05:00

Sineann Gewurztraminer 2007
100% Gewurztraminer, Oak Ridge, Columbia Gorge, Washington
Tropical fruit, exotic spice and a rich mouthfeel are balanced beautifully with crisp acidity and refined minerality.

Robert Foley Pinot Blanc 2007
100% Pinot Blanc, California
Effusive peach and gardenia blossom notes in the bouquet, a broad and fresh mouth feel with a lingering fruity finish.

Scholium Project “Prince In His Caves” Sauvignon Blanc 2007
100% Sauvignon Blanc/Farina Vineyards, California
A rich, honeyed, but utterly dry skin fermented Sauvignon Blanc. Like drinking fresh squeezed grapefruit juice.

Orin Swift “The Prisoner” 2007
50% Zinfandel, 24% Cabernet Sauvignon, 14% Syrah, 9% Petit Sirah, 2%,
Charbono, 1% Grenache
Fruit driven, approachable and great with food.

Beau Vigne Juliet 2006
80% Cabernet Sauvignon, 17% Merlot, 3% Petite Verdot / Estate Vineyard, Stag’s Leap, Napa Valley
Fruit driven wine from the awesome Beau Vigne estate

Rocket Science 2006
15% Cabernet Sauvignon, 15% Cabernet Franc, 28% Syrah, 30% Merlot, 5% Petit Verdot, 3% Tannat
For those looking for an otherworldly wine experience!

DR Stephens II 2005
84% Cabernet Sauvignon, 16% Cabernet Franc/ Estate, Moose Valley Vineyard,
Napa Valley
Designed to showcase approachability and bright fruit in a more gregarious structure

Music in April

2009-03-20T12:31:00.002-05:00

Maximo's is very happy to bring live music back for your enjoyment. Every Wednesday in the month of April we will have music from 7pm until 10pm. On April 1, 8, 15 we will have the great Jazz Vipers Trio and on Aprill 22 and 29 we will have the wonderful Glen David Andrews.

Wednesday Night Wine Flight for March

2009-03-07T11:19:00.002-06:00

Come enjoy 3 glasses of wine on Wednesday's starting at 6:00pm for $15.00

Gundlach Bundschu Gewurztraminer
Ponzi Pinot Noir
Valley of the Moon Zinfandel

Dinner Special Monday March 2nd

2009-03-02T16:30:00.003-06:00

House Salad, Roasted Red Pepper Shrimp Bisque and a glass of 2007 Jean-Luc Colombo Cotesdu Rhone Blanc. $21.00

Maximo's Twitter

2009-03-01T11:19:00.006-06:00

Would you like to receive weekly specials and discounts on food and drinks? Follow us on Twitter and you will.

Neat Wines Now at Maximo's

2009-02-28T16:10:00.000-06:00

Neat Wines is today, what it started out as in 2005, a family run distributorship of small production, handcrafted, boutique wines. Owned by Max and Vicky Loubiere, and represented by husband and wife team Neil Gernon and Monica Bourgeois, Neat Wines is proud to present a focused portfolio in which the main objective is simply drink and sell great wines.

Sineann Gewurztraminer 2007
100% Gewurztraminer, Oak Ridge, Columbia Gorge, Washington
Tropical fruit, exotic spice and a rich mouthfeel are balanced beautifully with crisp acidity and refined minerality.

Robert Foley Pinot Blanc 2007
100% Pinot Blanc, California
Effusive peach and gardenia blossom notes in the bouquet, a broad and fresh mouth feel with a lingering fruity finish.

Scholium Project "Prince In His Caves" Sauvignon Blanc 2007
100% Sauvignon Blanc/Farina Vineyards, California
A rich, honeyed, but utterly dry skin fermented Sauvignon Blanc. Like drinking fresh squeezed grapefruit juice.

Orin Swift "The Prisoner" 2007
50% Zinfandel, 24% Cabernet Sauvignon, 14% Syrah, 9% Petit Sirah, 2%, Charbono, 1% Grenache
Fruit driven, approachable and great with food.

Beau Vigne Juliet 2006
80% Cabernet Sauvignon, 17% Merlot, 3% Petite Verdot / Estate Vineyard, Stag's Leap, Napa Valley
Fruit driven wine from the awesome Beau Vigne estate

Rocket Science 2006
15% Cabernet Sauvignon, 15% Cabernet Franc, 28% Syrah, 30% Merlot, 5% Petit Verdot, 3% Tannat
For those looking for an otherworldly wine experience!

DR Stephens II 2005
84% Cabernet Sauvignon, 16% Cabernet Franc/ Estate, Moose Valley Vineyard,
Napa Valley
Designed to showcase approachability and bright fruit in a more gregarious structure.

Maximo's Martini Night!

2009-02-28T16:09:00.000-06:00

Maximo's is excited to start Martini Night on Thursdays. Every Thursday from 6:00 p.m. until 8:00 p.m. we will offer $3.00 Beefeater Gin or Absolute Vodka Martinis, and Absolute Cosmopolitans. Our bartenders, Mike and Kevin are ready to serve you, so stop in at Maximo's after work and unwind before heading home!

Wine Specials

2009-01-15T11:09:00.003-06:00

Our new General Manager, Tommy Sapp, is updating our wine list. We will have weekly wine specials, check out his new "Wine Board" at the bar, and keep an eye on the Blog for updates.

Jan 14th till gone
2006 Joseph Drouhin "Vero" Pinot Noir, Burgundy
$14 Glass
$59 Bottle

Coming Up Next
2005 Seghesio "Home Ranch" Petite Sirah, Alexander Valley
$19 Glass
$85 Bottle

MARLON JORDAN - Live Monday December 8th

2008-10-08T12:45:00.006-05:00

Maximo's is very excited to have Marlon Jordan entertain our customers on Monday December 8th from 7:00 p.m. to 10:00 p.m.

The New Orleans-born Trumpeter Marlon Jordan was one of the "Young Jazz Lions" who were signed, recorded and promoted on major record labels in the 1980s. He recorded three impressive LPs for Columbia from 1998 to 1992, For You Only, Learson's Return, and The Undaunted, and one for the Arabesque label entitled Marlon's Mode in 1997.

His latest album, Marlon Jordan featuring Stephanie Jordan, You Don’t Know What Love Is announces the return of an exceptional trumpeter. It also heralds the recording debut of a new singer, his sister Stephanie and showcases an incredibly talented musical family.

"You can hear Marlon Jordan's clean, boppish lines laced with power, and an encyclopedic knowledge of the entire jazz trumpet tradition, signed in his owned unique sonic signature." - Eugene Holley, Jr., Jazz Critic

Call now to make a reservation, this night will be a sellout! 504-586-8883

Maximo’s Marches On

2008-10-07T18:39:00.004-05:00

Two and a half years later, the shutters are thrown open again. by Brenda Maitland www.countryroadsmag.com

When Thomas Woods was just a youngster, the most endearing and enduring food memories he treasures are of his dad’s savory meat and spaghetti sauce.

“From the time I was about three years old, I had to have a bowl of that sauce even before it was served for dinner,” he recalls.

Those flavors and aromas apparently stayed with Woods and influenced him. Today, he serves his own version of the sauce at the stylish Italian bistro, Maximo’s, which reopened earlier this year in New Orleans’ French Quarter.

Originally established in 1986, the restaurant was shuttered for two and a half years after Katrina before new owners bought it and refurbished it from top to bottom.

Woods started as the sous chef at Maximo's. “When I started [in 2003], they really did it properly,” he said. “I learned the menu, cooked at all the stations, did all the jobs including ordering, taking over on the chef’s day’s off, tending to the staff and creating specials.”

When Katrina appeared imminent, Woods evacuated, eventually winding up in Santa Fe until fall 2007. He then returned to New Orleans and worked at Jamila’s Café, until, out of the blue, Woods got a call to tell him Maximo’s was reopening.

Woods couldn’t have been happier. The restaurant reopened with Chef Cattoche in his previous role as executive chef, but he resigned after a few months due to health issues, so Woods was elevated to the position.

Upon entering the renovated restaurant, guests walk past the bar and front dining room and step into Maximo’s bistro-style rear dining area, set up somewhat like a theatre with the cooks—especially Chef Woods—as performers. There’s the grill bar with swivel seats rimming the entire length of the kitchen.

The cooks put on quite a show. Energetic and lively, the cast of characters includes returning sauté cook Tony Young; grill cook Ronald Piquet; David Bjornseth on pantry and grill; Joe Ridolfo, pantry; and of course, Chef Woods.

Lights dance on the racks stacked with gleaming stainless steel pans and cooking utensils as the chef and cooks in the open air kitchen move about in a sort of seamless ballet, intermingling while tending to their own stations. There’s fire and smoke, and both music and culinary sound effects vying for diners attention.

“I love this kitchen,” said Woods. “There’s no front and back of the house. We’re in the mix. Everyone’s involved: the guests, the cooks, the wait staff. I love to see the diners’ expressions and be able to communicate with them, especially when they’re dancing in their seats! It is such a joy!”

Woods calls his culinary style ‘fresh and fast.’ “We prepare food right on the spot, fresh out of the pan, not pre-made; you see exactly what you’re getting,” he said.

Nearly every sauce is made after a dish is ordered, with only a handful of sauces prepared in advance: the pomodoro or red sauce, arrabbiatta sauce, soup of the day, chicken stock which is used in other sauces, and osso bucco sauce. The cooks come in and prep up for the nightly onslaught of guests, so pots of simmering sauces await their cue on the back burners.

The house-made ravioli can be ordered as either an appetizer or main course and the sauces and stuffings change frequently. Some recent fillings have included spinach, pumpkin and Gorgonzola with walnuts and port. On a recent evening, a pink pomodoro sauce with basil and a touch of cream glazed over and puddled under a sublime butternut squash and ricotta ravioli.

The prosciutto plate, a fresh, lean presentation of the Italian-style ham arrives with cantaloupe and black olives. Pair this dish with the paper-thin Reggiano Parmigiano and pesto appetizer and you may have the best antipasti fest in the house.

Rosemary and garlic flecks cling to the lamb chop lollipop appetizer, a preview of the flavor of the amazing rack of lamb featured as an entrée.

For lamb lovers, when that eight-chop rack hits the grill right before your eyes, it’s almost impossible to resist! The dish is cooked to perfection and served with Maximo’s own pepper jelly.

One or more of the menu’s fire-roasted items, considered signature dishes, appear as both appetizers and entrées.

Fire-roasted items include shrimp, huge diver scallops, fish and chicken. One favorite dish, fire roasted chicken with Italian sausage, offers a nice contrast between the fresh, moist fowl and the savory seasoned sausage.

At Maximo’s the veal dishes are crowd favorites as well. Sixteen-ounce T-bone chops are perpetually on the grill or in the pan roasting for someone’s supper.

Perhaps one of the best presentations is the osso bucco, a great preparation, with three-hour braised veal. When ordered, the meat is finished off in the pan, which is then deglazed with white wine, garlic, chicken stock and thyme.

Other veal dishes include veal Noci with mushrooms, pine nuts, sherry and cream; veal Saltimboca with prosciutto, Parmesan, lemon and sage; veal Fontinella - cutlets with Fontina cheese and tomato sauce, and an angel hair Marsala with sliced veal and mushrooms.

Maximo’s seafood selections are as popular as the meat choices with fresh fish daily prepared fire-roasted, grilled or sautéed. Another preferred dish is the mixed grill of seafood, which can vary but always includes some of the delicious fresh fish and succulent shrimp. Tender sautéed calamari is served as an appetizer in a spicy wine and tomato sauce.

Pasta selections, incredible soups, salads and many other choices create much anticipation among diners, and best of all, the chefs put on an exciting show while you’re waiting!

Woods may have said it best, “It’s like traditional Italian cooking meets nouveau Italian bistro cuisine.” Whatever, it’s a great dining experience.details.

DETAILS. Maximo’s Italian Grill,1117 Decatur Street,New Orleans, La
(504) 586-8883 www.maximosgrill.com.
Open for dinner Monday, Wednesday and Thursday, 6pm–11pm. Friday and Saturday 6pm–Midnight. Sunday 5:30pm–10:30pm. Most cards. Reservations recommended.

Domenic Live at Maximo's

2008-09-04T17:01:00.003-05:00

Domenic originally from New York , now living in the New Orleans French Quarter, states “music has always touched and moved deep within my soul”. He started off playing a trumpet, then sold it for a guitar, he has always loved the art of creating and crafting, letting his feelings come out on paper or song. He states “the older I get the more I absorb”, also he sees his music going back to a simpler time. Call it rock & roll, county, folk, delta, its all American Music!

Please join Domenic at Maximo’s Italian Grill on Monday, September 15th from 7pm until 10 pm.

Click here for reservation

e-Family Winners

2008-08-22T14:56:00.003-05:00

We want to thank everyone who is participating in the E-Family weekly gift certificate promotion, listed below are the winners to date! Don’t forget to check your email on Monday morning you may be the next lucky winner.

1) Krissy Goldman

2) Philip Straub

3) Angela Jones

4) Peter Becnel

5)Greta Duckett

6)Jeanette Ray

7)Jerry Zachary

8)Bonnie Richard

Click here to register for our free gift certificate give away.

Gypsy Swing Live

2008-07-21T18:54:00.014-05:00

Gypsy Swing Live at Maximo's Monday, July 28th

"Gypsy Swing is the fruit of a long time collaboration between the two French (New Orleans Based) guitarists, Raphael Bas and Pierre Pichon. The music is mostly influenced by the European Gypsy style and more precisely Django Reinhardt. The two fiery guitars captivate beautiful melodies, strong rhythm and improvisations.

To add to this flavor, many of the numbers are also influenced by the New Orleans Traditional Jazz and Latin numbers. Our music fits all occasions, from a pleasurable background music or festival performances to the feverish swing dancing. This music is about fun and beauty. Don't miss it and be part of the party".

Click here for reservation

COOLinary New Orleans Dining

2008-07-07T20:22:00.005-05:00

July Dinner Special

Includes a glass of wine, house salad, entrée of Veal Saltimbocca (Prosciutto, Parmesan, Lemon & Sage), and a choice of house made chocolate or lemon Tartufo.

Special available nightly 6:00PM - 7:30PM during the month of July.

August Dinner Special

Includes a glass of wine, house salad, entrée of Fire Roasted Chicken, and a choice of house made chocolate or lemon Tortufo.

Special available nightly 6:00PM - 7:30PM during the month of August.

$30 prices excludes tax & gratuity

Click here for reservation information

Grape Expectations

2008-07-02T18:01:00.004-05:00

Led by Francesco Lafranconi

Join Maximo's and two of the foremost Italian Grappa producers of all times such as Jacopo Poli from the Veneto region and Paolo Marolo from Piedmont in a unique and exclusive seminar led by world-renown master mixologist Francesco Lafranconi of Southern Wine & Spirits of America. Explore how the onetime peasant drink became a sought-after libation praised by connoisseurs and gastronomes worldwide! From single grapes-monovitigno to distillato d'uva, learn and experience about grappa's terroir, its production laws and tasting techniques along with great cocktails with Italian's first and foremost Grape Distillate! Participants will also have the opportunity to sample delicious Italian cuisine prepared by the popular local restaurant Maximo's.

Grape Expectations Presented by Poli Distillery and Maximo's Italian Grill
Date:	Friday , July 18, 2008
Time:	2:30 PM - 4:00 PM
Price:	$40
Location:	Hotel Monteleone, 214 Rue Royal

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