We've always enjoyed the atmosphere and cleanliness of Max's. Its one of the few higher-end restaurants in town, and we dine there a few times a month. I've been going since the 1980's in Hartford. Lately we've been disappointed with our entrees, but the starters have always shone through. In the end, we leave less than thrilled, but on the average, satisfied.
The appetizers were good (Shrimp cocktail ($20) and crab cake ($19)). I ordered the Filet Mignon ($52). As the menu is ala carte, I also ordered a loaded baked potato ($11).
The steak arrived on an empty plate, literally. No garnish, only a obviously overcooked piece of meat (It was ordered medium rare). The first cut confirmed it was brown all the way through. My wife's salmon was slightly overdone, but not worth complaining about it.
I can't tell you how many times I've complained about a meal, maybe twice (including this) in the last 25 years? When presented to the waitress she asked me to cut the steak in the middle. When I did, there was somewhat pinkish in the center. By all accounts it was cooked to medium well or well (Remember--medium rare was ordered) Not wanting to appear picky, or worse, wait 30 minutes for for a replacement, I cheerfully relented and kept it.
On my first bite, I was shocked. It was just terrible-inedible. The texture was leathery--well beyond just being overcooked. It lacked any seasoning or flavor, save an unpleasant metallic taste that hinted at the meat being old or spoiled. Spurred on by some hopeless optimism that it could possibly improve, i managed 2-3 bites. I was not rewarded. When the waitress stopped by to check on us, I politely explained this to her. She said "I'll pass it on".
Typically, the chef or manager would approach the table and offer a discount, dessert, or a glass of wine. Even an apology and a promise to do better next time would have been some comfort. Disappointingly, there was no further action on behalf of Max's Tavern save offering to clear a nearly uneaten meal from the table and presenting us with the bill.
The Filet was $52, the going rate for a restaurant of this caliber. For the money, its not selfish to assume that the food is shown some attention in both preparation and presentation. What was served was an inferior piece of unseasoned meat, cooked into a brick, and slapped joylessly onto a bare plate. It was the most disappointing and perfunctory culinary performance I've ever experienced. A meal this bad at this price point is inexcusable, but how they addressed the situation was far worse.
We paid, (about $200), tipped in full, and left doubting we'll ever return. read more