New Chef, Halston Connella, brings a Nice Flair to Max’s Wine Dive
Max’s Wine Dive, a casual dining spot located in The Quarry, is bringing a freshness to their spring menu. Thanks to their new chef this hot spot, known for its gourmet comfort food, is also adding new seasonal dishes with a flair.
After graduating from Le Cordon Bleu College of Culinary Arts in Austin, Chef Connella has worked and learned from many of San Antonio’s outstanding restaurants and chefs like; L’Etoile, training in French technique, Chef Andrew Weissman at II Songo Osteria, Chef Bruce Auden at Biga on the Banks, Chef Steve McHugh at Cured, Chef Jeff Balfour at Citrus, the previous restaurant inside Hotel Valencia and Chef Tim Rattray at The Granary.
I am happy to say that Max’s new chef was a great student and learned well. I sampled one of his new menu creations, a German Pork Chop, that was out of this world. This huge pretzel crusted chop was a tender, moist, on the bone piece of meat with a great taste. Topped with a maple, beer reduction that added even more flavor to the meat made it a dish that brought back memories of dining at a fine German Gasthaus somewhere in Bavaria. This could be one of those hearty, rich dishes that makes this area famous for its savory cuisine. The chop was served with Brussels Sprout Kraut, which actually tasted a lot like original sauerkraut, along with a warm German potato salad. Both sides were well seasoned adding a boldness and texture to the meal.
Don’t worry all you Max’s fan club members. Max’s still offers many of their menu favorites such as their Pulled Pork Stuffed Piquillo Pepper appetizer stuffed with pulled pork and cotija, topped with chipotle aioli and cilantro chimichurri.
The Fried Lobster Risotto, another crowd pleaser on the appetizer side of the menu is one of my favorites. This dish is made from a rich, creamy risotto infused with lobster, rolled into balls and fried, then topped with fresh chunks of lobster claw meat. All this is topped with chive aioli, Parmesan cheese and chives. Mmmm, mmmm good!
You can still find one of my favorite entrees, the Fried Egg Sandwich with three fried eggs, applewood-smoked bacon, a cheese blend of parmesan, gruyère, provolone and white cheddar, bibb lettuce, tomatoes and black truffle aioli all stuffed between two toasted sourdough bread slices.
And of course their award-winning Southern Fried Chicken is still there! They would be insane to take that off the menu, right. Three pieces of jalapeño-buttermilk marinated chicken fried to a golden brown, juicy perfection comes with a side of mashed potatoes and collard greens and a hefty slice of Texas toast. You’ll see this dish come out to the kitchen every few minutes because it’s that good.
You always have to have a glass of wine while you are here too. White, red or bubbly, they are all good. Order it when you sit down so you have something to sip on while waiting for your food. That way you can order a second glass when your food arrives! My choice this evening was the Campo de Borja from Spain, a house red on tap.
Eat at Max’s Wine Dive and all will be good in your world!
Quarry Village, 340 East Basse Road, Suite 101, San Antonio, Texas
Sunday from 10 AM to 10 PM
Monday through Thursday from 11 AM to 12 AM
Friday and Saturday 10 AM to 1 AM
Monday to Friday from Open to 6 PM
Saturdays and Sundays from 10 AM to 4 PM