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    Max’s Sister

    4.4 (52 reviews)
    Closed 11:00 am - 2:00 pm, 5:00 PM - 10:00 PM
    Updated a few days ago

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    Cheese board
    Marisa P.

    This review will be slightly biased because in my opinion chef Andrew Weissman can do no wrong. The first French inspired meal I ever tried was at Le Reve and changed my outlook on food forever. While I love Mr. Juicy, it is wonderful to see Weissman get back to what he does best at Max's Sister. A calamari was lightly battered and dressed with a honey chili oil glaze. Bread service included a butter rolled in citrus ash. The gold leaf risotto dusted in paprika was sweet and creamy topped with a parmesan crisp. My personal favorite was the cheese service, which included a trip to the beautiful cheese board that has an array of options from a Wisconsin blue to a brie that was smooth as butter. Served with apricots, local honeycomb, figs and almonds. The mood is dressy but relaxed and is the perfect spot for a leisurely lunch or celebration dinner.

    Menu
    Rudy F.

    ABSOLUTELY the best kept secret for the last three months on San Antonio's culinary landscape! Made a quick reservation and stepped into this quaint beautifully decorated and lit bistro-style space in The Alon shopping center. We were greeted with a smile by the host at the door and swiftly seated at our table. We were greeted again by two different servers before our water carafe arrived and yet another server arrived offering fresh fruit for our water. Our "actual" server arrived soon after, made introductions, and took our drink and appetizer order. We began our culinary adventure with the bread plate beautifully presented with four different portions partnered perfectly with softened butter wrapped in a layer of citrus ash. We also had a generous portion of Risotto with brown butter and aged parmigiano. Both were beautifully presented and tasted just wonderful. Our server took our entree order which, given all the tasty choices on the menu, I decided on the Sunday Supper Meatloaf accompanied by spicy carrots, fresh green beans, and potatoes mousseline. When the entree arrived, it was presented just beautifully on the plate. The carrots and green beans were perfectly prepared, and the bed of whipped potatoes were soft and creamy. Now... the shining star of the show... and honestly speaking, I don't at all say this lightly, I enjoyed every bite of what I will admit may have been the most decadent and savory and even juicy perfectly prepared portion of meat loaf I have ever had in my life. Seriously, every forkful tasted like it was the perfectly caramelized corner piece from the meatloaf pan my mother used when she made it for me when I was a kid! All said and done, the dining room and ambiance, the extra attention to service and personal interaction, the menu, the perfectly paced meal, and especially the food... was perfection. The secret is out! Amazing job Max's Sister!

    Diana G.

    Made reservations on Resy for Sunday brunch. The restaurant is located in the Alon shopping center. It is right next to JUGO. We were seated as soon as we arrived. Water was given to us immediately. We were asked if we wanted some type of garnish for water. They had grapefruit, cucumber, lime. We were given the brunch menu, but they also had off menu specials. Arturo went over the specials and his recommendations. We started off with the crabcake, which was the best starter. It had great flavor and it was big enough to share between two of us. I ordered the pancake, but shared the Shakshuka with my mother. So, I had a sweet and savory breakfast. The Shakshuka is tomato dish with eggs. It was good, but it had too much oregano over me. It did come with two poached eggs. They were a little overdone as the yolk was not runny. It Came with the best crusty French bread. The bread was great for soaking up the sauce. The pancake was huge. It was delicious, thick, and the fruits on there made it sweet. I didn't even put any syrup on it. It did come with two slices of bacon. They do have a fullService bar. They have mimosas and bloody Mary's for brunch. I opted for a glass of Prosecco and my mother got a latte. She loved her latte. It came unsweet, but they brought out three types of sugars Everyone was super friendly from the start to the end. Arturo, our waiter, did a great job taking care of us. The place is small, but has booths and tables to accommodate all. It is quiet, so this would be a great place to meet up with friends for conversation. It is definitely a great place to treat yourself. Parking is available on site, but shared with the other businesses.

    Chicken breast
    Anang M.

    Food: Excellent! All 4 of us enjoyed our entrees. We got a Caesar and their spinach salad as starters to share. Loved the salads. I got the chicken breast, wifey got the trout, friends got the salmon and the branzino. All winners. Service: very good. Attentive, polite and checked on us periodically without being over bearing (Rueben) Ambience: good but a little close. We could have reached over and picked up our neighbors patty melt ! Definitely plan to return

    Rebecca P.

    Date night with our favorite couple that treated us out to this new restaurant! The location is slightly hidden in the shopping center of Alon market, right next to Jugo. I started off the night with an espresso martini, which was perfect balance in flavors. For appetizers, we got the whole quail and crab cake. I enjoyed the crab cake more because there was a natural sweetness from the crab and the lemon with cream sauce was a perfect complement. Quail was also nicely cooked, but I thought the sauce was a little salty. For my entree, I got the branzino. My friend got the trout and the branzino was a much better choice, although both were good. The service was on par, but they also notified us there might be a slight wait for the food, which wasn't that bad. Will definitely come back!

    Sirloin steak
    Edwin L.

    Everything was awesome from the drinks, tuna appetizer, main entrees, and desserts. Definitely a special occasion destination. Service was great also.. Waiter was very helpful and knowledgeable.

    Chopped steakhouses wedge salad
    Sam O.

    We had heard good things about Max's Sister but went in with tempered expectations, especially since it's still relatively new. Loved everything about it, and I think it's going to be a new favorite! We started with a 3-cheese board (somehow ended up with four) that came with some warm pieces of baguette. It was finger licking fantastic! We also shared the chopped wedge salad. Super flavorful and perfectly balanced. It was at this point we realized we were going to love this place. For our main course, I chose the mussels and frites, and DH had the porchetta. The last time I had mussels and fries that good was in Belgium! Every mussel was perfectly cooked and, for someone who's not big on fries, the fries were excellent in both flavor and texture. After you finish the mussels, let them soak up some of that sauce and enjoy every bite. Porchetta isn't something you commonly find in restaurants here, so DH was excited to see it on the menu. I had a bite and it was superb- tender and full of flavor. He raved about the entire dish and polished off the plate. Unfortunately we were too full for dessert, but we won't make that mistake again! The menu is separated into sections with everything in that section being the same price, apart from a few exceptions that come with an additional charge. Starters and salads were 17, entrees were 26, desserts were 15. Without any alcoholic beverages, our total with tax came to $101, which we felt was extremely reasonable. There's a note on the menu that says tipping is optional but appreciated because employees are paid a living wage. We gladly tipped for the food and Ethan's exceptional service. The interior is clean and simply yet beautifully decorated. It gives off a higher end vibe but feels very relaxed. Reservations are highly recommended. This place is already popular and I had to search several dates before I could find one with availability that worked for us.

    Coddled eggs, bacon, breakfast potatoes, toast. Best proportions.
    Steve N.

    We are so happy that we are ending our year with bunch at Max's Sister. The service was personable and attentive. The room was light and comfortable. Each mouthful was exciting. Amazing breakfast potatoes. Moshe's giant pancake had perfect balance. Bread service fresh from the oven with rich beautiful citrus butter. I hope that this restaurant is a part of our life for many years.

    Crab cake
    Cathy M.

    From the moment the door was held open for us to enter, to our leaving, this is superb service. Pace was just as we needed to catch up. Food was yummy too. Two of us CFS one meatloaf and one very interesting crepe. Will be back.

    Menu sent to me by Chef Andrew Weissman. The restaurant is in its "cold opening" phase until November 10th
    Ryan M.

    Having followed Chef Andrew Weissman's evolution from the rarefied heights of Le Reve and Osteria Il Sogno to the coastal elegance of The Sandbar, the focused Mediterranean simplicity of Mosche's Golden Falafel, the formal grandeur of Signature, and the expertly casual Mr. Juicy, I feel uniquely qualified to comment on his latest venture. Max's Sister is a new, exciting concept that successfully marries the precision of French technique--the chef's enduring specialty--with the satisfying comfort of classic Americana. This synthesis is presented within a unique structure: every appetizer and dessert is fixed at $15, and all entrees are fixed at $24. The menu philosophy is complemented by a progressive service model, ensuring servers earn a livable wage, meaning tipping is not expected (though, of course, always appreciated). The experience is further elevated by the impeccable service; on my first visit this morning, the entire front-of-house staff operated with polished efficiency, anticipating needs without hovering. The appetizer course immediately demonstrated the kitchen's ability to refine the familiar. The Caesar salad was a lesson in texture, featuring crisp, lightly dressed hearts of romaine and a bright, umami-rich dressing that avoided the heaviness often associated with the classic. Its counterpart, the baby spinach salad, was a study in harmonious contrast. It arrived studded with buttery poached pears, crunchy candied pecans, savory roasted bell peppers, and bound by a rich roasted garlic dressing. Both salads set a high bar for the meal to come. For the main course, I could not resist the return of the massive Wagyu chicken-fried steak. This dish, which once achieved viral phenomenon status during its limited run at Mr. Juicy, anchors the menu as the ultimate expression of the restaurant's concept. The high-quality Wagyu cut was tenderized expertly, given a shatteringly crisp crust, and served over a bed of smooth potatoes moussaline. Accompanying it were crisp haricot verts that possessed a deep, smoky flavor, suggesting they were sautéed, deliciously, in bacon fat, providing the perfect counterpoint to the richness of the steak and gravy. Equally impressive on the entree side was my father's thyme-roasted crispy skin trout. The fillet was roasted perfectly, resulting in skin that retained a satisfying, audible crispness. It was served alongside creamy, crispy fingerling potatoes and tender Brussels sprout florets. The entire dish was finished with a light, slightly sweet berry reduction that proved just how delicate French saucing can elevate simple seafood without masking its natural flavor. A necessary callout must be made to the phenomenal bread service, another testament to Weissman's commitment to quality. It included a generous slice of crusty baguette, three light, delicately glazed Parker house rolls, and an accompanying plate of rich European butter. Crucially, the butter was rolled in burnt citrus ash, a sophisticated, aromatic holdover that veterans of Signature will recognize and appreciate. To conclude the meal, I indulged in the chocolate mousse caramel tart, a stunning example of dessert as architecture. The dessert came highly recommended by Chef Weissman's wife, who oversees the dining area. The dark, decadent chocolate mousse was balanced by the sweet, sticky layer of caramel and nestled in a flaky chocolate crust. It was served alongside a scoop of house-made Madagascar vanilla bean ice cream, the floral notes of which cut through the richness of the tart beautifully. It was a flawless ending to a meticulously crafted menu. Max's Sister has only been open for a week, and while some minor adjustments are likely to occur as the team adapts and adjusts to unforeseen issues, the staff appears to be confident and well organized. Given the small, intimate size of the restaurant and the renowned chef at the helm, reservations are an absolute must to secure a seat at this exciting new establishment. Highly recommended!

    Sitting at Max's Sister restaurant and waiting for our food for an hour. It never came.
    Gary K.

    I had the worst dining experience EVER at a new restaurant, Max's Sister, and probably will never return. Here are the highlights. We order a drink. It tastes horrible. The salad was good. We ordered our food and after waiting an hour, it never arrives. Nobody ever comes to the table to explain what's going on or to offer us some bread or something to hold us over. After we catch our waitress, she explains the kitchen is backed up. SAY WHAT?!! For an hour? And that's not the worst of it. The manager comes to our table and says, "Well we let you come in without a reservation." Can you imagine that? They didn't say we can't serve you tonight. They seated us. Now he's blaming us (2 people) for the kitchen being backed up. Instead of apologizing and trying to make things right, he's blaming us! I paid the bill for one drink and salad - $35 - and walked out. By the way, we weren't the only ones who were waiting for our food. The people at the table across from us were angry. They waited 1 hr. and 15 minutes. And I hear the table behind us ask the waitress if their dessert is ever coming. On top of all that, we arrived at 6:30p and were told they were out of 2 entrees and 2 desserts. How in the world is this happening? Now, before you tell me the restaurant has only been open for two weeks and I should give them a chance, let me say this: If you can't serve customers the way you're supposed to, then don't open the doors. If you're going to ask me to pay, then it should be a great experience. And you should also know this restaurant isn't run by some mom and pop or a novice. This is an Andrew Weissman restaurant. He is probably the closest thing to what San Antonio can call an "acclaimed chef and restauranteur." He and his wife are there. I don't know what's going on, but I can tell you it's not good.

    Branzino with creamed spinach and crispy potato, French fries, chicken fried steak.

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    Great food and atmosphere without having to travel into the Riverwalk area. The servers were very attentive and knowledgeable.

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    Ask the Community - Max’s Sister

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    Hoppy Monk is one of our go-to places in San Antonio so as we had out of town guests for Easter, we…read moredecided to head here! It's been a while since have done brunch and o won't be in a hurry to return to brunch specifically The service was superb, we had a great server and he was absolutely on top of everything which was great! Beers were also great as was the mimosa I had and the kids we were with seemed to like their meals which came out last and they said theirs were hot - ours were not unfortunately. I had the Lox eggs Benedict and in retrospect should have sent it back as it was stone cold! My husband and our friend got the biscuits and gravy and also reported that they were cold - it was also served in a bowl which was a bad idea as the biscuits completely soaked up the gravy and resembled oatmeal by the time it hit the table! We got one meal - waffles and chicken to go and the waffles were inedible- poorly mixed, gritty and so much hot sauce in the mixture that they burned the back of the throat - they had to be trashed ! I love this place but won't return in a hurry for brunch - granted multiple dishes with eggs are hard to time right so we ended up with cold food that did however taste good

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