Max'shas undergone a transformation, and now offers dinners of cutting edge foods with contemporary presentations prepared by new executive chef Mark Connell. The menu highlights local, sustainable, and seasonal ingredients, from a tantazliing selection of confit and slow poached sturgeon to local grass fed beef, sous vide pork and day boat scallops with foie gras ravioli. Max's, open in the Railyard district since 2007, has brought a new energy and excitement to the Santa Fe restaurant scene. Casual but elegant, Max's is perfect for a romantic night out or a business dinner. With a selection of fine wines and local beers to pair with your meal a night at Max's is uniquely Santa Fe.

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Contemporary American

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