MAX’s Wine Dive Dallas is celebrating the New Year early with a new chef, new dishes, and a new specialty cocktail menu.

Chef Sean Hill, who grew up on a family farm in Arkansas, joined the restaurant in October and incorporates the fresh, local flavors of his childhood on the new menu, along with elements of world cuisines he’s studied in his 20 years as a chef serving U.S. and international diners in Dallas, Las Vegas, Minneapolis, and Kansas City.  

“MAX’s Wine Dive is a perfect blend of the Southern home cooking of my childhood, which led me to become a chef, and other cuisines I’ve learned in my 20 years in the business,” Hill says. “We’ve also added new desserts and a cocktail menu that offers fresh takes on the classics.” 

The updated menu, which debuts mid-December, includes MAX’s Wine Dive classics such as its famous Fried Chicken, plus Southern-style dishes with vegetarian and gluten-free options. New dishes include Maple Glazed Pork Belly, Cajun-inspired Catfish Ponchartrain, Vegetarian Jambalaya, and Crab Hushpuppy, and New American dishes like Smoked Salmon Fettuccini, with salmon smoked on-site and homemade pasta.

The first-for-MAX’s cocktail menu, now available, includes Texas brands and creative concoctions such as the Austin Power & Light with Dripping Springs Artisan Gin, AP&L Pale Ale, and St. Germain liqueur, and the Puppet Master featuring Ranger Creek Rimfire Whiskey, Drambuie and bitters. An extensive wine list with Happy Hour bargains and hard-to-find labels will still be available for guests to enjoy.

Located in the West Village at 3600 McKinney Avenue, Suite 100, with free parking available, Max’s Wine Dive Dallas is open for dinner Monday through Thursday and for brunch, lunch, and dinner Friday through Sunday.

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