| |
|
|
|
|
|
California-French
cuisine from a Japanese chef... Really!! |
|
|
|
831.375.7997
Reservations are recommended
on Fridays and Saturdays |
|
|
|
|
Open Tuesday - Sunday
5:00 - 9:00 PM
(closed on Mondays)
Early
Bird Sunset
Menu
served from 5:00 - 6:00 PM
209 Forest Avenue
Pacific Grove, CA 93950
Driving Directions
and Map
|
|
|
Write
and submit your own review!!!
Have you
been to Max's Grill?
Send your comments and see them posted in the 'Reviews'
section of our website. |
|
Max's
Grill
It's been almost five years since celebrated chef
Hisayuki
"Max" Muramatsu opened his stylish-yet-friendly
eatery in Pacific Grove on the Monterey Peninsula.
Max is a Tokyo-born, French-trained, award winning chef who cooked at Maxim's of
Paris in Tokyo and was twice named best chef in Tokyo. He is
well known as the former executive chef at the prestigious Anton
& Michel in Carmel. His charming wife Yuko is
in charge of the front of the house.
Max and Yuko are
flying high from rave reviews of
Max's artfully displayed, delicious dishes.
Each plate is prepared with a casual, international flair, outstanding culinary techniques
and fresh California tastes.
Max's menu
has changed too. His tasty (and ever changing) weekly
specials menu is now complimented by a standard menu comprised of
items most ordered by the Max faithful. A child's menu is also now
available. As always he makes his own bread,
pasta and gnocchi daily. Typical choices include steaks, chops, poultry,
sushi, fresh
seafood, pasta, salads and home made desserts.
A premium-yet-modest wine list
is assembled to compliment the dining experience. Max's guests are
also invited to bring their own favorite bottle of wine to enjoy
with their meal.
Private parties up to 30
can be accommodated in a separate section of the restaurant, and most
menu items are available to go. For reservations and information please call
(831) 375-7997.
|
|
|
|
Our
dinner at Max's Grill, a new restaurant in Pacific Grove, was
impressive.
Among chef Max Muramatsu's offerings were sand dabs meunière,
light and tasty, and broiled New York steak, just the way Carol
wanted it.
|
|
- Vani Rangachar,
L.A. Times Staff Writer |
|
|
|
Some chefs merely
dabble in East-West cooking, Muramatsu creates that fusion from
within...
We were captivated as he explained his love of
worldly cuisine and his intention to use whatever's fresh and in
season.
...I'm guessing it will become a huge hit in just
about everyone's book.
|
|
- Mike Hale and
Melissa Snyder,
Monterey County Herald Staff Writers |
|
|
|
|
|
IT MUST BE A LIE. Max must be a twin -- or
triplet. How can one man accomplish as much in the kitchen as this
French-trained, master chef manages to roll out, six days a week, in
the relatively new Max's Grill in Pacific Grove?
He daily bakes his own Italian crusty rolls for
each diner, makes his own pasta, ravioli and gnocchi, purchases his
own vegetables from a local agriculture expert, selects his own
Monterey fresh catch and also manages to come out from the kitchen
once in a while to meet and greet customers. How can he do it? |
|
|
- Sue
Deroy-Brenes,
The Californian |
|
|