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    Max’s Sister

    4.3 (68 reviews)
    Closed 5:00 pm - 9:00 PM
    Updated 1 month ago

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    Maryland Crab Cake
    Victoria D.

    Worth. Every. Penny. The service? Exceptional. It's clear MS staff is passionate. Every question (there were several) was answered with sincere excitement of what is to come. There were no dumb questions, or that feeling of shame that you normally associate with a fine dining restaurant. Our water glasses never went below half way. The food? Ethereal. We tried to strike a balance between savoring every bite and refraining from swallowing the dish whole. It's clear Chef W cooks with love and passion. You can taste it in each bite. The ambiance? Clean and comfortable. Every detail felt intentional. From the ambient lighting, to the comfortable chairs. To put it simply, we did not want this meal to end. I will reiterate, this meal, no no.. this experience (it truly was an experience) was worth every penny. We will be back, and with family and friends!!

    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.

    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!

    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.

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

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    Thanks for your review! Be well

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    Excellent food, service, and atmosphere! Best salmon I have ever had -- highly recommend!

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