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With a modern, earthy interior, open kitchen, two outdoor patios, and indoor and outdoor bars, Max's Harvest reaps the benefits of the farm-to-table manifesto. Everything on the menu is sourced as locally as possible. Every protein is hand-picked with sustainability and animal welfare in mind. Executive Chef Chris Miracolo lets his ingredients speak for themselves--oftentimes taking crazy interpretations on traditional dishes. Have you ever thought of combining pork belly with a reuben? Well, Miracolo has. Dishes such as the Deviled Heritage Hen Farm Eggs, the Broward County Burrata, and the Prime Grass Fed Akaushi Beef are simply prepared to highlight their distinguished flavors. For foodies who try to adhere to ethical eating practices, this is would be your place.
Every Saturday and Sunday from 10am to 2:30pm enjoy brunch and $15 interactive champagne and bloody mary bars.
Every day from 5 to 7pm, enjoy $5 snacks, $5 specialty cocktails, and $5 select beer and wines.
Spring is here in south Florida. That means high pollen counts, soaring temperatures, and the return of incessant humidity. With all that going on, we just want to head indoors and drink a cool cockta... More »
Starting tomorrow Tortuga Music Festival will be taking over Fort Lauderdale. Artists ranging from Grace Potter, Ben Harper and Charlie Musselwhite, and G. Love and Special Sauce to Lynyrd ... More »
While there's always a reason to have a big night--promotion, break-up, wedding, or just your average Saturday night--there are times in which you really have an excuse. And right now there are a plet... More »
This week is looking like the ultimate week for pleasure seekers. Fine wines, gourmet food, craft beers, big toys, and world-wide dinner trends are all on the menu for the discerning South Floridian l... More »
There's a danger in getting too attached to any one dish at Dennis Max's "farm to fork" restaurant in Pineapple Grove. Although one may be tempted to develop a dependency on pan-seared gnocchi spiked with morel mushrooms and truffled fondue, or a tempura-battered squash blossom stuffed with creamy goat cheese, that would be a mistake. With its reliance on purveyors like Green Cay Farms, Heritage Hen Farm, and Farmer Jay Pure Organics, the restaurant's daily menu depends entirely on what is... More »
Knowing the origin story of a food doesn't inherently make it taste any better. That's usually just a pleasant side effect. The lightly beer-battered squash blossoms from Max's Harvest are born at Green Cay Produce in nearby Boynton Beach, but it's not the proximity to the source that makes these so delicious; it's the preparation. Executive chef Chris Miracolo's blossoms are stuffed with an airy mix of goat and feta cheese and set upon upland cress. The kicker is a tomato-olive vinaigrette... More »
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