Seven months after opening its doors, Maxine’s Cafe & Bar is launching a seasonal menu change tonight, Thursday, November 4.
Located at the gateway to the West End at 1325 Burrard Street (between Harwood Street and Maxine Lane), Maxine’s has quickly become a West End staple, expanding from its original concept (breakfast, brunch, and lunch) to establish itself as a nighttime neighbourhood hub.
Despite the cooler weather, guests are still filling up the street-front patios (one of which is dog-friendly, the other heated) for brunches, lunches, happy hours and dinners. With the lifting of COVID restrictions, returning patrons have also been able to enjoy the 1,225 square-foot, 70-seat interior of vintage oak, Carrara marble and brass, designed by award-winning design house, Ste-Marie.
Most of Executive Chef Bobby Milheron’s seasonally inspired changes can be found on the Dinner menu, served from 5pm, Thursday to Sunday. Re-embracing Maxine’s French-bistro vibe, new appetizers include a Steak Tartar with smoked egg yolk and mushroom aioli on sourdough and an Alsatian-style Onion Tart.
Winter vegetables also play a larger role in the new menu, with the addition of Cauliflower Gratin with Emmenthal, Roasted Squash with pumpkin seed verde and smoked ricotta, Kale Salad with Brussels sprouts and roasted garlic vinaigrette, Sunchokes with brown butter and kelp, and Beetroot with burrata and blackberry vinaigrette.
As for mains, popular dishes like the Steak Frites, Moules Frites, and Bone-In Pork Chop still take pride of place alongside the Maxine’s Burger and Wild Salmon, with Ricotta Gnocchi and Linguine with meatballs rounding out the list.
For those still longing for a taste of the past summer, the latest dessert addition, Cheesecake, features preserved Okanagan cherries and a Speculoos crust.
As always, Beverage Director JS Dupuis’ wine list is ever evolving, with his latest discoveries from BC, France and Italy available by the glass and/or the bottle. And those looking to imbibe something a little stronger can sample spirit-forward libations like the Spicy Pineapple Margarita with jalapeño-infused Espolon Blanco, Ancho Reyes Verde, pineapple juice, and lime; the Espresso Martini with Absolut, Kahlua, and silky espresso; or the Sweet Shadow, Maxine twist on an Old Fashioned featuring Woodford Reserve, Vecchio Amaro del Capo maple syrup, and walnut bitters over a king cube.
