Forklore
All other forms of entertainment considered, going out to eat is the one ticket everybody buys, whether it's fast-food cheap seats, big-steak luxury boxes or the chicken-fried arena seating in-between. Let American-Statesman and austin360.com restaurant critic
Mike Sutter be your all-access guide to the Central Texas dining-out scene.
In more than two decades at the Statesman, Mike's been a copy editor, Sunday editor, Page 1 designer and, for the past 14 years, XL art director. But after more than 700 XL covers, nine XL Dining Guides, managing the hundreds of listings in our restaurant database and writing stories about doughnuts, Vietnam and the Incredible Hulk, he'll finally be able to put his nine years of fancy restaurant job experience (thank you, drive through) to good use. This means he can write about trailer tacos on South Lamar, $250 anniversary dinners at Hudson's, smoking a cigar with Michael Moriarty at Louie's 106, brewing his own Anderson's Coffee stout beer and freeloading at kids-eat-free nights all over town.
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Tuesday, May 12, 2009
By Mike Sutter
| Tuesday, May 12, 2009, 11:17 AM
Max’s Wine Dive — which opened Tuesday at 207 San Jacinto Blvd. — has its roots in Houston, but this home of upmarket comfort food (the fried chicken shown above, a “haute” dog with venison chili, Kobe beef burgers) and a 180-label wine list already has made strong area connections.
It’s getting greens from Bella Verdi Farms in Dripping Springs, buffalo from San Antonio’s Thunder Heart Bison and bread from the new
Walton’s Fancy and Staple in Austin.
But for chef Steve Super (at left), the best local connection has been the people. “I’ve been so impressed with the staff so far,” he said. Super, who comes to Austin from Max’s sister operation in Houston, the Tasting Room, and his own restaurant in Vermont before that, should fit right in here: He was a touring musician for almost three decades.
Max’s Wine Dive (904-0111, www.maxswinedive.com/austin) is open 4 p.m. to midnight Mondays through Wednesdays, 4 p.m. to 2 a.m. Thursdays through Saturdays and 11 a.m. to midnight Sundays.
(American-Statesman food photo by Addie Broyles)
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