BURT & MAX’S ROLLS OUT NEW SIGNATURE MENU ITEMS

Burt & Max’s, a sister establishment to Boca Raton’s popular Max’s Grille, opened February 2013 at the Delray Marketplace. Burt & Max’s offers westward residents a contemporary, neighborhood bar and grille suitable for special occasions, date nights or casual drinks with friends. The modern, comfortable décor goes hand-in-hand with Chef Dan Moore’s classic and new American menu options which focuses on small and sharing plates, signature entrees, as well as innovative items coming from the restaurant’s wood-fired pizza oven. Burt & Max’s has been a multi-winner of Opentable’s Diner’s Choice awards in various categories with the most popular as a great lunch spot.

All images appearing in this post photographed by Holli Lapes

Burt & Max’s Executive Chef Dan Moore has created over 10 new additions for the fall/winter seasonal menu, as well as revisions to some of Burt & Max’s popular favorites. Chef Moore was born in Bangkok, Thailand and  has a diverse background in culinary arts including experience preparing contemporary Mexican cuisine.  Spending most of his younger years overseas, Chef Moore has been exposed to a large variety of food, culture, and ethnicities. He graduated high school from the American School of Milan in Milan Italy in 1990 before he went on to graduate from Johnson & Wales University in 1994 with two degrees; AOS in Culinary Arts, and BS in Food Service Management.

Lychee Pear Spritz, Moscow Mule, Chile Pepper Mule and Whisky Cobbler (center) 

The lychee pear was my drink, I frequently order lychee or pear Martinis and was pleased to find both in one drink.

Onion Soup’ Dumplings (starter) 

Crunchy, tangy and savory. I liked these.. the taste, presentation and certainly the creativity. A winning dish in my opinion.

NEW: Chili Garlic Mussels (starter) – white wine, ginger, garlic, chili, cilantro, grilled baguette

These were yummy! Also new to the menu are the White Wine Mussels. Among the changes and additions to the starter menu is the Spinach Dip which now has aged sharp cheddar and smoked gouda cheese. I’ll have to try these two on my next visit!

NEW: Ultimate Cheeseburgers (Starters & Happy Hour) – Aged white cheddar, smoked gouda, sweet pickled red cabbage and sriracha mayo

These babies were great! We appreciated the fact that they were not dry and overcooked despite the small slider size.

The Local Burrata & Heirloom Tomato (salads) is fresh, luscious and aromatic.  Soooo good.

NEW: Shortrib-Maytag Blue (Wood Fired Pizzas) – shortrib, ricotta, maytag blue, roasted shallots

The blue cheese was very prominent, I found myself wishing that there was more short rib to help create a balance. Nevertheless, props on this winning combination, it is a dish that immediately caught my eye while looking over the menu. By the way, 3 pizzas were taken off the menu and 3 were added, the other two new ones are the Pancetta-Fennel and the Roasted Vegetable Pizza.

The Jumbo Lump Crab Cakes now have even more delicious crab than before, are lightly breaded and complemented with a lemon mayo. They can be ordered as a starter or a dinner with sides as above.

The Southern Fried Chicken & Waffles are a customer favorite, no revisions have been made. A smart move, why try to fix something that isn’t broken? I can see why these are so popular, I would categorize them among the top 3 chicken & waffles that I have ever tasted.

NEW: BBQ St. Louis Ribs (Large Plates) with coleslaw & steak fries. The ribs were tasty and super tender + the BBQ sauce is made in house.

I had a wonderful experience at Burt & Max’s, great food and ambiance! -Sage

About Burt & Max’s
Burt & Max’s is located at the Delray Marketplace at 9089 West Atlantic Ave, Suite 100, Delray Beach.  For reservations call 561.638.6380. Burt & Max’s will be open Monday through Friday starting at 5 p.m. and opening at 11:30 a.m. for brunch on Saturdays and Sundays.  The bar has extended hours seven days a week. Visit www.burtandmaxs.com for more information.

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All images appearing in this post photographed by Holli Lapes