Maximo

Maximo was our restaurant of choice this week because of D Magazine's "Best Of" list. Located on Alpha Road, across from the Galleria, the setting of this venue is amazing. Beautiful colors, neat decorations, and lots of space make up the dining room. One thing my dining companions pointed out: there isn't the constant noise that you have in the usual Dallas restaurants. They were playing music and the dining room was crowded, but you could still comfortably have a conversation.


Voted D Magazine's Best Margarita, the Maximo Heat is a traditional salty-sour blend but with the addition of muddled jalapenos. The jalapenos weren't too hot, but they did add an interesting kick to an old favorite.

This margarita served alongside their chips and salsa, made me glad to be a Texan.
Hot, medium, or sweet are your dipping choices. It's always superb to have salsa choices and these were pretty darn good. The hot version (far left) had the least amount of flavor - but that could be because it burned out my taste buds? The sweet version (far right) almost tasted pickled, but was definitely my favorite.

Maximo Chips & Salsas

This guacamole was created table side with super fresh ingredients. You could pick your level of heat and what things you wanted to go into your guac - something that picky eaters (or traditionalists - who don't like tomatoes in their guacamole) will appreciate.



Guacamole made table side

Pescado Rojo served with a butternut squash tamale

The fish (red snapper) wasn't my favorite, but the tomato on top had a great flavor and the tamale is well worth sampling.

House Salad with Chile-Balsamic Vinaigrette

Lobster Nachos

These were, by far, the best dish on the table the whole evening. The chips held up under black beans, lobster meat, a good amount of cheese, and a jalapeno slice. Amazing! These would definitely be on my list for re-ordering.

Churros with Vanilla Milkshake for dipping

The churros were warm and tasted less like a funnel cake and more like a delicious roll of French toast. The vanilla milkshake, we used for dipping (and added a little to our coffee). It tasted similar to tapioca, and was a good flavor blend with the churros. This dessert, served piping hot, is definitely something to try!