Max’s Summer Menu: Chicken Fried Lobster and Champagne? Why the Hell Not?

Max’s Chef Patrick Russell

I was invited last week to the debut of the summer menu from Chef Patrick Russell from Max’s Wine Dive. Color me impressed. From the food to the wine to the general cool mantra of “Fried Chicken and Champagne? Why the hell not?!”, the …read more

Source:: Dallas Wine Chick via rss