Another day, another restaurant serving fried chicken: Max's Wine Dive is a high-meets-low mini restaurant chain born in Houston that pairs fried chicken (low) with champagne (high), served in Riedel glasses, no less. Dishing out comfort food and wines from around the world, Max's opened in mid-September in the old Borders space at Lemmon and McKinney avenues in Uptown; it keeps late-night hours with a separate menu and serves red velvet pancakes during weekend brunch.
Chef Patrick Russell previously was a sous chef at Craft Dallas. He's joined by sous chef Adam Shallenberger and wine sales manager Juan Taboada. But the surprise hire is Paul Pinnell, who was last seen heading for New Orleans after his Dali Wine Bar in One Arts Plaza abruptly closed.
Houston Chronicle critic Alison Cook wondered back in 2008 whether Max's could make the leap to Dallas, speculating that the "gallumphing, unrepentent food" would scare Houston's "stylish neighbors to the north." Hey, she called us stylish. The restaurant certainly hasn't lacked for local media coverage. The Dallas Morning News did an opening day photo gallery, and SideDish crept in with a sneak peek.
In addition to Houston, there are also Max's in Austin and San Antonio.