Dallas does a boozy brunch pretty well. It's basically a way of life around here. Who was it that said “a brunch without alcohol is just a sad, late breakfast”? An omniscient Sunday bruncher, that's who.
When Houston transplant Max's Wine Dive opened its brunch-friendly, chicken-fried doors in West Village without the promise of liquor, it’s safe to say Dallasites were more than a bit skeptical. How good could their fried chicken really be, and would it make up for their lack of bloody marys and screwdrivers to mitigate hangovers? The answer: real damn good.
A restaurant in Dallas that specializes in brunch and doesn't serve liquor survived almost four years before joining the
cool drunk kids and offering heavier-handed libations. Color me impressed. Expect amped up standards with a Texas twist, like the Texas Ruby Martini, Gold Rush and Cactus Heat — don’t look for craft or wildly imaginative cocktails, but do look for cocktails.
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Along with offering cocktails, Max’s new executive chef Rex Turner is upping the ante by taking the food menu back to its roots. Along with Max's standards, you'll find a seasonal menu inspired by Turner's whims, like the tamarind-glaze salmon that features a reduced tamarind soda as the base of the glaze, and the Rice Krispie shrimp sprinkled with candied habanero.
Their slogan may be “Fried chicken and Champagne … Why the Hell Not?!” but we’ll take the liquor, too.
MAX’s Wine Dive, 3600 McKinney Ave.