News and Features

Taste of the Town: Maxie's

Foods inspired by travels in the South

Maxie’s NOLA-Grilled Oysters, inspired by a trip to New Orleans, is a special offered on Monday nights.

Nov. 11, 2014

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Cold temperatures are approaching, and nothing warms the stomach and the soul quite like comfort food. For the past six years, Maxie's, just off the edge of Wauwatosa, has been a must-visit destination for southern comfort food and seafood.

Opened in May 2007, Maxie's owners Dan Sidner of Milwaukee and Joe Muench of East Troy were inspired by their experiences eating, traveling and working throughout the South. John Buchel, Community Outreach Coordinator for the restaurant, explained that "While living and owning a restaurant in Colorado, Sidner helped his best college friend open Maxie's Supper Club in Ithaca, New York. Sidner worked with Muench after moving to Wisconsin, and recruited him to open Maxie's in Milwaukee."

Now business partners, the pair also opened Blue's Egg in 2010 and Story Hill BKC in 2014.

"Maxie's serves southern cooking and comfort food of all kinds, specializing in fresh seafood, barbeque, and Low Country and Cajun-Creole cuisine," Buchel said.

Sidner said they chose to serve southern food because "southern cooking is the best regional-American cooking there is." He added that it's a cuisine that allows almost everyone to find something they like.

Some of the restaurants most popular items include the Fresh Shucked Oysters, BBQ Black Angus Beef Brisket, Shrimp and Grits, and Jambalaya. Also on the menu are smothered fried grits, po-boy sandwiches, farmed catfish and much more.

Sidner said that around 40 percent of the items guests pick are off the specials menu, which changes daily. The main menu undergoes a major overhaul about three times a year, and other items are tweaked throughout the year. One thing that doesn't change is the seven-day-a-week happy hour from 4 to 6 p.m. featuring specials on both drinks and food.

"The specials are all about what's fresh," said Sidner. "We're on the phone with our fish guys daily."

"We source for quality first, and use local and regional products whenever possible. Our oysters, fresh fish and seafood are flown in from the East Coast and brought to us six days a week," said Buchel.

He said: "Southern cooking and comfort food of all kinds is the basic inspiration, but we actively seek out classic Southern dishes to showcase and create new dishes with a specific southern flair. For example, following trips to New Orleans with our staff, we fell in love with NOLA-Style Grilled Oysters and Abita beer, and feature them on Monday nights."

Dining at Maxie's has been described as walking into a party that's in full swing. "Our guests and staff create a lively, comfortable atmosphere where everyone is welcome. And while the vibe puts everyone at ease, we work to exceed expectations with fantastic service, food and drinks," Buchel said.

"We try to have a fun place to dine. We never want to take ourselves too seriously," Sidner said, except, of course, when it comes to the quality of the food.