MAX’s Wine Dive, a Houston-based concept, recently opened in Midtown Atlanta on July 1. Known for their comfort food and international selection of wines, the restaurant offers a casual, rock-n-roll atmosphere.
With a mantra of “Fried Chicken and Champagne…Why the Hell Not?!?,” MAX’s Wine Dive features a dual-sided menu consisting of “Wine Dive Classics” on the left and a chef-driven seasonal menu on the right.
Leading Atlanta’s culinary team is Executive Chef Jason Hall (formerly of Saltyard, Livingston Restaurant + Bar), whose locally inspired menu creations include Pig Corn with caramel corn, cayenne, bacon and peanuts; Pea & Mint Ravioli with lime butter; and Scallops, Strawberry & Celery with pan-seared scallops, celery root and strawberry gastrique.
MAX’s Wine Dive’s brunch program gives guests options such as Creme Brulee Battered French Toast with thick slices of brioche soaked in a creme brulee batter, topped with strawberries and maple syrup; Hangover Fries made of hand-cut French fries, red-eye gravy, cheddar, scallions and two eggs sunny-side-up; Bagel Bites with house-cured salmon on bagel chips with dill creme fraiche, pickled shallots and crispy capers; and Wind Dive Mimosas, made with fresh-squeezed orange juice or grapefruit juice.
At the helm of the restaurant’s operations is General Manager Jonathan (Jon) McAloon. A Chicago native, Jon has worked in both fast-casual and full-service upscale cuisine in Chicago, New York and San Francisco and joins the MAX’s Wine Dive team after spending two years as a multi-unit manager for Atlanta spots The Big Ketch and Milton’s Cuisine and Cocktails. Rounding out the MAX’s Wine Dive Atlanta team is Sous Chef Kojahra Thompson, the former sous chef at Two Urban Licks; Wine Sales Manager Sarah Dawson, who has previous experience at The Livingston Restaurant + Bar and Ruth’s Chris Steakhouse; and Assistant General Manager Holly Baldwin, former manager for multiple concepts within the Harper Restaurant Group in Charlotte, North Carolina.
