Restaurant Reviews

MAX’s Wine Dive Hunkers Down for Winter

** We’re sad to report that Max’s closed its location in Denver in 2020. We’ll miss their delicious food and sense of fun. **

I’ve been aiming to get back to the not-very-divey MAX’s Wine Dive since I attended a grand opening event and had samples of, among other things, Chef Kevin Savoy’s spicy fried chicken drizzled with chipotle honey. The memory of those flavors stuck in my mind like the honey stuck to my fingers – until I licked ’em clean! So when I heard the Chef had rolled out a new winter menu, I figured I needed to go have a real meal there before another season passed.

The place was like I remembered it – dark, with exposed brick and raw, metal beams. It’s masculine but romantic, helped along by strings of tiny white lights put up for a wedding and left because of their added charm and mood lighting. MAX’s shtick is to combine the unlikely like fried chicken and champagne with the tagline “why the hell not?” Chef Savoy is all about creative combinations and adding some humor and why-the-hell-not-ness. See what we mean.

Max's Wine Dive

Normally, a Buffalo Carpaccio would refer to buffalo mozzarella. Here, it’s actual buffalo meat (bison) with peppery arugula, bright lemon juice and flash-fried caper berries that pop open and crisp up – the perfect tang to the tender meat.

Max's Wine Dive
Light and crisp, I dare you to control yourself over these Dive Onion Rings, drenched in buttermilk before being fried and seasoned with jalapeno. Dip them in the chipotle aioli for more heat.
Max's Wine Dive
Not your average pasta with meat sauce, this 303 Papparadelle has a slow-cooked bolognese with a Colorado twist of elk, bison and venison. Rich and full of flavor (but not gamey), my date raved over it – and over his leftovers the next day.
Max's Wine Dive
Although I really wanted to experience Max’s fried chicken again (you should see the size of a platter), I opted for this temporary Winter Menu Crispy Chicken served over white beans and spinach with roasted garlic, charred lemon (give it a squeeze) and chicken jus. Like something Grandma would have made, it was pure, rustic, hearty and delicious. I much preferred the use of chicken juices instead of a pasty gravy. And eat the skin. You must.
Max's Wine Dive
Dunking Oreos in a cold glass of milk never, ever, ever tasted this good. Ever. A dense melange of creamy, chocolaty wickedness, there was also salted caramel and house made vanilla ice cream involved in this Oreo Bread Pudding. I’m not sure. It’s all a blissful sugar-coma blur to me now.

Portions are large at MAX’s Wine Dive. We took half of everything home except for the Buffalo Carpaccio (we gobbled up every morsel of that before we knew the portions yet to come). Prices range from $8-$16 for Small Plates, $14-$26 for Large Plates and $8-$9 for Desserts. Be sure to check out their extensive drink menu and try a Flight of wine or bubblies. MAX’s is also open late night and for brunch. With luck, Chef Savoy will pop out of the kitchen to check on things at the table. You’re also likely to make the cheerful acquaintance of Alyssa Hannan, the Bar Manager who is a wealth of knowledge and enthusiasm. MAX’s Wine Dive is located at 696 Sherman Street in the Governor’s Park/Park Hill area. There is valet or street parking.

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