2601 East Atlantic Blvd.
Pompano Beach, Florida 33062
Reviewed by: Tom House
Food & Service: There are very few restaurants that I look forward to dining at as much as Café Maxx. Growing up in South Florida, I have many fond memories of good times spent at Café Maxx over the past 28 years. This was one of the first “cutting edge” restaurants to make the scene in So Flo, and the fact that they are going strong three decades later is a testament to that statement. Owner Darrel Broek ( ..like Brut with a “k”) will greet you at the door, and before long you’ll be enveloped in the magic that a great restaurant effortlessly creates.
Please enjoy the videos below and get a real glimpse of what it takes to run a successful restaurant for almost three decades. The first video is Café Maxx Video Dinner Review Part I displaying the food and wine we enjoyed and Café Maxx Video Interview Part 2 features a chat with owners Darrel Broek and Celebrity Chef Oliver Saucy.
Café Maxx Video Dinner Review Part I
Café Maxx Video Interview Part II
Café Maxx’s Oliver Saucy and his chefs work proudly in accordance with Mother Nature enabling them to present a constantly changing menu utilizing the absolute freshest ingredients at the peak of their flavor, value and availability.
Dining here this evening with me was Billy “Wisdom” Jilla, DinnerReviews.com”s International Food & Wine Editor, his lovely fiance Patty and my date Natasza. Some of the other interesting dishes on the menu this night included Grade “A” Hudson Valley Foie Gras with cherry mango cobbler, peach gastrique and frisse, Almond Crusted Goat Cheese Salad with toasted almonds, apricot preserves, greens and peach vinaigrette and Shrimp and Scallop Pad Thai with glass noodles, coconut green curry, primavera vegetables, cilantro and basil just to name a few.
Even though the largest part of Café Maxx’s menu changes everyday, some signature items never change. Dishes such as Slice of Caviar Pie, Duck and Smoked Mozzarella Ravioli with brown butter, basil, sundried tomato and Parmigiano Reggiano, and Sweet Onion Crusted Snapper with Parisienne vegetables, gaufrette potatoes and Madeira buerre blanc are always available. There is a reason these and a handful of Celebrity Chef Oliver Saucy’s other menu items never change, and I suggest you stop in soon and find out why for yourself.
There is “no automatic pilot” in the restaurant business and when owners dedicate all their time and energy to their restaurant, a sparkling gastronomic gem such as Café Maxx can become a reality.
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