Recent Changes for "Max of Eastman Place" - Rochester Wiki

Max of Eastman Place

markjackson — 2024-02-16T01:43:16Z

hours, website

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- \|\|[http://maxofeastmanplace.com]\|\|	+ \|\|[http://maxrochesterny.com/eastman-place-atmosphere/]\|\|

Max of Eastman Place

LtPowers — 2019-11-26T01:27:52Z

The Brasserie

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	+ + The space was originally given to a super-upscale restaurant called ["The Brasserie"] when Eastman Place opened in 1989.

Max of Eastman Place

AdrienneDahler — 2015-12-28T20:16:47Z

Updated hours per website

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- \|\|<class="tablehead">'''Hours''' (as of June 2013 per Website)\|\| - \|\|Lunch: Monday-Friday: 11:30AM to 2:30PM\|\| - \|\|Dinner: Monday - Thursday 5:30PM to 10:00PM\|\| - \|\|Dinner: Friday - Saturday 5:30PM to 11:00PM\|\|	+ \|\|<class="tablehead">'''Hours''' (as of December 2015)\|\| + \|\|'''Lunch'''\|\| + \|\|Monday - Friday: 11:00AM to 2:00PM\|\| + \|\|'''Dinner'''\|\| + \|\|Monday - Thursday 5:00PM to 10:00PM\|\| + \|\|Friday/Saturday 5:00PM to 11:00PM\|\|

Max of Eastman Place

EileenF — 2014-03-16T15:47:44Z

Gibbs St

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- \|\|[[Address("25 Gibbs Street, Rochester NY, 14604")]] \|\|	+ \|\|[[Address("25 ["Gibbs Street"], Rochester NY, 14604")]] \|\|

Max of Eastman Place

peteb — 2013-06-13T23:29:19Z

uopdated hours/+ fb/+ foursquare

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	+ \|\|[https://www.facebook.com/MaxofEastmanPlace Facebook]\|\| + \|\|[https://foursquare.com/v/max-of-eastman-place/4b92df51f964a5204f2334e3 Foursquare]\|\|

Max of Eastman Place

TippingPoint — 2013-03-22T20:36:24Z

(quick edit)

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- \|\|[http://www.maxrochester.net/eastman-place]\|\|	+ \|\|[http://maxofeastmanplace.com]\|\|

Max of Eastman Place

jgerek — 2012-05-15T13:34:02Z

+ more description and links

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- '''Max of Eastman Place''' is a ["Upscale restaurants" upscale] ["Restaurants" restaurant] on Gibbs Street. It is one of ["Max Rochester" several places] named Max in ["Rochester"].	+ '''Max of Eastman Place''' is a ["Upscale restaurants" upscale] ["Restaurants" restaurant] on Gibbs Street across from the ["Eastman Theater"]. It is one of ["Max Rochester" several places] named Max in ["Rochester"] that are all run by Tony Gullace. + + This Max is in the heart of the ["East End"] cultural action and its lobby-atrium is generally one of the venues for the ["Rochester International Jazz Festival"].

Max of Eastman Place

jgerek — 2012-05-15T13:28:07Z

Comment added.

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	+ ------ + ''2012-05-15 09:28:07'' [[nbsp]] We have gone to Max many times over the years - it is our "go-to" place for special occasions. We believe it to be just about the finest place in town for the combination of food, service and atmosphere. Of course that comes at a price, but it is worth it. Every dish we have had there has been creative and well-prepared by Tony and his staff. The service is always polished and professional. The room is comfortable usually with soft jazz playing in the background allowing for adult conversation over dinner (unlike many trendy restaurants that intentionally for for the "high energy" vibe that doesn't allow you to speak with the person next to you). We took some friends recently and they agreed that it was one of the most enjoyable dining experiences of their lives. We will contine to go back as often as the budget allows. --["Users/JGerek"]

Max of Eastman Place

Damiankumor — 2011-05-11T18:14:14Z

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- '''Max of Eastman Place''' is a ["Upscale restaurants" upscale] ["Restaurants" restaurant] on Gibbs Street.	+ '''Max of Eastman Place''' is a ["Upscale restaurants" upscale] ["Restaurants" restaurant] on Gibbs Street. It is one of ["Max Rochester" several places] named Max in ["Rochester"].

Max of Eastman Place

peteb — 2010-04-30T03:06:54Z

updated hours/inst headers

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	+ ------

Max of Eastman Place

BradMandell — 2010-02-13T14:11:32Z

Archive Comments

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- ------ - - ''2005-08-16 08:40:23'' [[nbsp]] This is my favorite restaurant in the area (for nearly any definition of area). I've got a soft spot for several others, but this is the best restaurant in the area. If it were transplanted to Manhattan, and had the prices multiplied by 2 or 3, it would be one of the best restaurants there. Tony Gullace, the chef, is a culinary genius. I take a cynical attitude towards most restaurants, looking at the menu, and figuring out what the places is least likely to do wrong. This strategy has served me very well, to the point where my friends comment that I always seem to order the "right" thing. This strategy has no place at Max, because everything here, on an off night, is still phenominal. Everything on the menu is done just right - when you read the description on the menu, and an image in your mind forms of the dish prepared perfectly, you receive something very close to that image (often with a surprising, but pleasant twist). Presentation is elegant and simple. The only problem, if you can call it that, is that the food might be lighter than what a young hungry person might want. If you're jonesing for filet mignon, you're set, but if this isn't a steakhouse. For that, try ["Max Chophouse"] in ["Brighton"], which, and despite this review, I'm not one who says this lightly, serves the best steak I've had outside of Kobe, Japan. - - Before I get the review fully underway - No, I'm not someone who uniformly praises restaurants, nor someone with a vested interest (aside from eating more of his cooking) in Chef Gullace's success. But this is the best restaurant in Rochester, and if you go there, and eat light, and disagree, please add it to the comments below this review, for all to see. - - The drinks at Max are solid. I'm not a wine guy, but friends of mine who I go with are, and they're always happy with the offerings, and they sometimes discover something new. I drink cocktails, and they make flawless margaritas and cosmopolitans (neither are too sugary, salty, heavy, as often happens). - - The food is, as I've said, extraordinary. I'll mention specific favorites of mine, but I've tasted almost everything, and I've never been dissappointed - so don't order something just because I mention it over something unknown that sounds better. That said, I'll begin with the salads (we tend not to order appetizers, except as entrees, but when we've had them they've been great (they tend to be the least traditional, and hence most interesting). The green salad makes you realize just how much a good vinaigrette adds to a salad. There's a solid caesar, but my favorite are the arugala salads - they change every few weeks, but the often have walnuts or pinenuts, a little cheese (goat cheese or gorgonzola), a fruit or sweet vegetable, and a vinaigrette. - - Entrees fall into a few different categories. Pastas and risottos tend to have a light but rich brothy sauce, and vegetables (most often spinach). The entree pastas have red meat (veal in the bolognese sauce, sausage in the most recent iteration). The chicken dish is very good, and not too heavy. The most interesting things are often the fish entrees, always prepared perfectly with an interesting sauce and vegetables to complement it. The red meat dishes are also very good, but if you're interested in larger red meat servings, check out ["Max Chophouse"], the best steakhouse around. Specific favorite entrees of mine: The pastas and risottos (no Atkins for me), and the fish. His swordfish, in particular, is leaps and bounds beyond any other swordfish preparation I've had - he manages to make it neither tough, nor heavy. The tuna, whether done with a soy citrus sauce, or in a more mediterranian style, is always great. The lighter white fishes are probably the best, however - Gullace has the lightest touch with fish I've ever expericenced, and nothing's better than a light but solid and flavorful fish. - - Desserts are great, and often creative. Light sorbets, creme brulle, other standards from upscale places are done very well. In addition, he currently has a lovely root beer float, a fudge brownie sundae, and a martini glass filled with fresh berries, chambord, and fresh whipped cream. These less conventional deserts are just as solid. - - The menu changes regulalry - dishes slide on and off the menu, with favorites returning. Daily specials are often very interesting. - - * Prices can be seen on the [http://www.maxofeastmanplace.com/dinner.asp menu], but salads are $5-9, entrees are around $17-30 (Menu changes, but the prices remain fairly stable) - - * Dietary restrictions: Shouldn't be a problem - inform your server. Vegetarians who want more options can order one of the appetizers in an entree size. One person I eat with can't stand onions, and this can be accomidated without a problem. Vegans might have trouble, but I'll try to find out. - --["RossMessing"] - ------ - ''2006-02-14 14:45:32'' [[nbsp]] This is the best restaurant in Rochester. Everytime I go there I'm transported to some kind of gastronomic dreamland. It's a great place to impress a date. In fact I'm going there tonight for v-day, I'll let you guys know how it goes! Budget Dining Tip: go during lunch, when the prices are around $10 per entree. --["BenMargolis"] - ------ - ''2006-02-15 11:56:46'' [[nbsp]] The ["Valentine's Day"] menu was very good. There were what sounded like 4-5 specials for appetizers and 4-5 for entrees. My dining companion's veal osso bucco pasta had a wonderful texture, with hearty portion of tenderly stewed meat. My surf and turf was very good. The steak was so delicous every bite was like eating a bite of candy. The lobster tail was different than the normal lobster. It was flavorful and had more of a fishy or gamey taste than I'm used to. Maybe it's because of its freshness. The liquified butter was on the side, allowing this natural flavor to come through. At one point I mentioned to my dining companion that I wish I had one of those little forks for eating shellfish. About ten seconds later, the server placed the tiny fork on my table. I wonder if she heard me. Also, the sommolier selected a great pinot noir to match my surf and turf, which made the experience even more enjoyable. --["BenMargolis"] - ------ - ''2006-02-15 12:21:17'' [[nbsp]] Coincidentally, I too was there for Valentine's Day! (Actually, I was ["BenMargolis"]'s dining companion.) I just wanted to add that the desserts were fabulous as well. I got a root beer float (yes, really)--the root beer tasted homemade and the vanilla bean ice cream was delicious. It was served with ginger snap cookies. Ben got banana crepes, which were also excellent. Our server was very attentive, as were the sommelier and the girl with the bread basket. The atmosphere was romantic and upscale but not snobby. We also got an appetizer which was absolutely delicious--shrimp, chorizo, and potato slices in a garlic-oil sauce. So good :) --["RachelBlumenthal"] - ------ - ''2006-06-30 12:17:13'' [[nbsp]] Celebrated a friend's b-day here. Food was ok - I didn't care for the soft-shell crab - the accompanying soy dip was wrong for it...I ended up using it on the frites. They could have gone w/ a sharp chili-lime sauce. I also struggled through my dessert. BUT - the chef's-compliment salad was a pleasing start (dig walnuts) and our server was fabulous - observent, w/ great timing, patient, and knew when to disappear. So - given how rare that seems to be for ROC, I'd recommend Max on the service alone. --["ChristineLeo"] - ------ - ''2006-07-05 08:34:05'' [[nbsp]] Well. After reading RocWiki's glowing commentary on Max of Eastman Place, I was expecting my first trip to be a sort of culinary eye-opener. Unfortunately, I was disappointed. The food was good, but lacked the flavor, complexity, and presentation that I was looking for in a gourmet meal. I had the chef's special - scallops paired with pulled pork - and the result was interesting, but not sensational. My dining companions felt the same about their dishes as well. It seems that Max's chef has sacrificed bold flavor for perfect technique. One final note: be careful to look over your check at the conclusion of your meal. One of my dining companions ordered a salad on the menu that we were intially told would be $11, but our waiter charged $21 on our bill. Also, although our total came to $84, there is now a $89 charge on my Visa card, which we are still waiting for the restaurant to resolve. Although Max at Eastman Place is touted as the "best in Rochester," our experience left MUCH to be desired. --["GreenBrenana"] - ------ - ''2006-10-02 12:20:30'' [[nbsp]] Tony Gullace provides the 2 best upscale dining experiences in town - period --["GordonAnderson"] - ------ - ''2007-08-30 14:38:23'' [[nbsp]] The finest restaurant in Rochester with excellent food and a great ambiance. - - I like how the dining room is separated from the bar to not have to listen to bar patrons, who can often be loud. --["users/MrRochester"] - ------ - ''2007-09-10 11:58:37'' [[nbsp]] 09-07-07 - - Best meal of my life. The food was fabulous, each bite better than the last. Service was perfect. Chef came out to speak to us. Food was fresh and interesting. Well worth the premium price. I can't wait for another event to celebrate so I can talk my husband into it again! --["ErinDwyer"] - ------ - ''2007-09-25 09:53:17'' [[nbsp]] On September 7, 2007, my partner and I celebrated our 22nd anniversary with dinner at Max. It was the best food I have ever eaten, that I didn't prepare myself. - - I highly recommend this restaurant for a special night out. While the prices are high, they reflect the high quality of the ingredients and the care put into preparation. --["ErinDwyer"] - ------ - ''2007-11-27 23:40:54'' [[nbsp]] In short: close, but no cigar. - - The location is nice, just in front of the Eastman Theater and, from what I read here in the wiki, is probably the best you can find in Rochester. The dining room is warm and elegant but just outside the door lies the anonymous and cold Miller Center (once Eastman Place). The wine list offers a good choice of domestic and foreign wines (about 400 entries in total) but, apart for Champagne region, lacks “big names” (that’s not necessarily a minus for an average restaurant, but due to the ambitions of Max, it is) and older vintages. It could also have a better geographical organization (Domestic Pinot Noirs is too generic to be useful). No list of wines by the glass or half-bottles either. Silverware and glassware are above average (Spiegelau glasses are not as fancy as Riedel’s, but they are adequate for the restaurant): unfortunately, you don’t get the right glass for the wine; you have one wine glass on the table when you sit down and you stick with it whatever wine you choose. The food, finally, is good and well cooked but more creativity is truly needed to be an outstanding culinary experience. BTW, there is no list of desserts and I consider it annoying having to remember six different choices. - - Service was nearly perfect, apart from a weird scene with the wine: initially we were told that our choice was not available, immediately thereafter the waitress told us she got confused and that the wine was actually present. After several minutes (our appetizers already served) she came back to say that, in fact, the wine was finished. When I decided for a different bottle, a new waiter finally appeared with our first choice. - - I had the chef’s special appetizer, scallops with pulled pork: an interesting variation on the surf and turf theme but not well balanced, the scallops disappear under the pork taste and its heavy demi-glace sauce. My wife had “arancini” (originally, a traditional southern Italy recipe), basically risotto fritters stuffed with taleggio cheese paired with marinara sauce: good, but the rice was overcooked. - - Entrees were a lot better: I had roasted lamb shank with vegetables and lamb jus, very well done; my wife took a free range breast of chicken with organic butternut squash puree, excellent, even if a little too salty. - - We had a bottle of 2005 Domaine Serene, Yamhill Cuvee, Willamette valley pinot noir, very good but way too young. - - Finally, my wife had a creme brulee and I got a warm chocolate cake: perfect but not at all original. - - The check totaled to $166 before tip, whose $75 for the wine. Once again, for this price I really expect more, even in Rochester. --["AndreaCogliati"] - ------ - ''2007-11-29 17:48:34'' [[nbsp]] Dinner on Monday, Nov 25. - - The sweetbreads were divine. Crunchy and creamy as any I've eaten matched with root veggies and a correct beurre noisette. The scallop with pulled pork is a menu standard and never disappoints. The Arancini – a traditional rustic Italian dish made from leftover risotto, hand breaded then fried. Nice textural contrast. NY strips for entrees. USDA Prime beef cooked to a desired medium rare and rested to allow the juices to redistribute. Hand cut frites, tender swiss chard, and a red wine demi. Nicely cut steaks at more than an inch thick. - - A Robert Biale Zinfandel Napa Ranches that was a perfect complement. MAX really shines for wine connoisseurs with a list packed with hard to find gems such as Betts & Scholl, multiple bottlings of Linne Calodo, Turley Zin, Rhones, CDNP, approachable Burgs, SALON champagne, etc. Domestic offerings a la Fisher, Shafer, Silverado Rsv, even a Bryant Family or Screaming Eagle for the big expense account. - - Service is always friendly and compared to it’s metropolitan counterparts pricewise? - Max is a a bargain.--["GordonAnderson"]	+ [http://rocwiki.org/Wiki_Settings/Images?sendfile=true&file=talkicon.png] '''See ["/Comments" Archive Page] for comments prior to 2008.'''

Max of Eastman Place

bjnlbn — 2010-02-13T03:05:54Z

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	+ ------ + ''2010-02-12 22:05:54'' [[nbsp]] Bizarrely empty on a Friday night at 9pm (3 other people)?! The service was good and the wine list was excellent but horribly lacking in NY State wines. The pork chop was perfect although served with a strangely flavored potato pancake. The lamb shank was close to perfect - too much salt, though. Didn't get dessert because we didn't want to keep the staff. Excellent service. --["Users/bjnlbn"]

Max of Eastman Place

KarenCarrigan — 2009-10-05T21:06:16Z

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	+ ------ + ''2009-10-05 17:06:16'' [[nbsp]] After reading the current write ups on this restaurant, I would tell anybody to think twice and look for another restaurant than this one. I have eaten at almost all the restaurants listed under upscale & this one falls short. I had started with the mussels, not cooked & had to send back, then tried their "excellent mac & cheese" which was not. My entree was skate & tasted bland to say the least. My boyfriend had the veal shank bolognese & that was awful. Our server forgot our salads, which we had at the end of the meal. After talking with others at work on Monday, I found out that they were not happy with this restaurant either. A lot of money for very little value! --["Users/KarenCarrigan"]

Max of Eastman Place

BGR — 2009-08-23T13:55:50Z

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	+ ------ + ''2009-08-23 09:55:50'' [[nbsp]] We went to Max's for my birthday after reading the reviews above. The menu was not the most innovative in the area, but the dishes all sounded delicious that we had to have three courses. We started with the mussels, which were good. Not the best I've had, but the broth was delicious. Nice combination of wine and garlic. Next, my wife had the special caprese salad which was great. There were three or four different types of tomatoes which had different flavors which really added to the dish. I had the steak tartar which was outstanding. The quail egg and dijon mustard really brought out the flavors of the meat. For main course, I had the lamb chops which were cooked to perfection and had a wonderful basil-salsa verde (almost like a pesto with tomatillo). My wife had the special filet which she loved. For dessert, the white plum tart was a surprise. It was delicious! Finally, and our favorite part about this restaurant, was the $50 Grab Bag from the wine menu. They have wines that range from $60-120 that they literally wrap like a christmas gift and bring to your table. We ended up with a 2006 frech burgundy which really worked with the meal. This was a great option for us as we love learning about new wines. Overall, top 2 or 3 restaurants we've been to. We will definitely be back. --["Users/BGR"]

Max of Eastman Place

TryingtheBest — 2009-05-08T19:10:00Z

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	+ ------ + ''2009-05-08 15:10:00'' [[nbsp]] This just might the best restaurant in Rochester. My girlfriend and I had pushed back our reservation time and there were no problems when we arrived. The hostess was pleasant, as was our waitress. We ordered the oysters, which tasted good and were cooked well, and the beef tartare, which was good and presented nicely, but nothing special. For entrees, I ordered the lamb shank (which turned out to be a lamb chop) and she ordered the salmon. This was by far, the best lamb I have ever had, even with the switched-up cut and her salmon was fantastic (I know because I didn't get to taste it). Dessert was a kumquat crepe, which was unique in that I have never seen it in Roc. Decor was clean and neat, service prompt, and even the Tony himself was out schmoozing with the diners. We will definitely return. --["Users/TryingtheBest"]

Max of Eastman Place

peteb — 2009-05-06T23:39:04Z

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- '''Max of Eastman Place''' is a ["Restaurants" restaurant] on Gibbs Street.	+ '''Max of Eastman Place''' is a ["Upscale restaurants" upscale] ["Restaurants" restaurant] on Gibbs Street.

Max of Eastman Place

peteb — 2009-05-06T23:37:56Z

updated hours

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- \|\|<bgcolor='#E0E0FF'>'''Hours'''\|\| - \|\|Lunch: Hours unposted on website, but open days they're open for dinner\|\| - \|\|Dinner: Monday - Thursday 5:30-10:00\|\| - \|\|Dinner: Friday - Saturday 5:30-11:00\|\|	+ \|\|<bgcolor='#E0E0FF'>'''Hours''' (as of May 2009)\|\| + \|\|Lunch: Monday-Friday: 11:30AM to 2:30PM\|\| + \|\|Dinner: Monday - Thursday 5:30PM to 10:00PM\|\| + \|\|Dinner: Friday - Saturday 5:30PM to 11:00PM\|\|

Max of Eastman Place

alexandergartley — 2009-02-02T15:30:21Z

added wiki link to Valentine's Day in BenMargolis' comment

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- ''2006-02-15 11:56:46'' [[nbsp]] The valentines day menu was very good. There were what sounded like 4-5 specials for appetizers and 4-5 for entrees. My dining companion's veal osso bucco pasta had a wonderful texture, with hearty portion of tenderly stewed meat. My surf and turf was very good. The steak was so delicous every bite was like eating a bite of candy. The lobster tail was different than the normal lobster. It was flavorful and had more of a fishy or gamey taste than I'm used to. Maybe it's because of its freshness. The liquified butter was on the side, allowing this natural flavor to come through. At one point I mentioned to my dining companion that I wish I had one of those little forks for eating shellfish. About ten seconds later, the server placed the tiny fork on my table. I wonder if she heard me. Also, the sommolier selected a great pinot noir to match my surf and turf, which made the experience even more enjoyable. --["BenMargolis"]	+ ''2006-02-15 11:56:46'' [[nbsp]] The ["Valentine's Day"] menu was very good. There were what sounded like 4-5 specials for appetizers and 4-5 for entrees. My dining companion's veal osso bucco pasta had a wonderful texture, with hearty portion of tenderly stewed meat. My surf and turf was very good. The steak was so delicous every bite was like eating a bite of candy. The lobster tail was different than the normal lobster. It was flavorful and had more of a fishy or gamey taste than I'm used to. Maybe it's because of its freshness. The liquified butter was on the side, allowing this natural flavor to come through. At one point I mentioned to my dining companion that I wish I had one of those little forks for eating shellfish. About ten seconds later, the server placed the tiny fork on my table. I wonder if she heard me. Also, the sommolier selected a great pinot noir to match my surf and turf, which made the experience even more enjoyable. --["BenMargolis"]

Max of Eastman Place

alexandergartley — 2009-01-26T21:19:46Z

fixed formatting of ErinDwyer's comment

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- I highly recommend this restaurant for a special night out. While the prices are high, they reflect the high quality of the ingredients and the care put into preparation. - - --["ErinDwyer"]	+ I highly recommend this restaurant for a special night out. While the prices are high, they reflect the high quality of the ingredients and the care put into preparation. --["ErinDwyer"]

Max of Eastman Place

MrRochester — 2009-01-21T03:26:26Z

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- I like how the dining room is separated from the bar to not have to listen to bar patrons, who can often be loud. --["SteveVogt"]	+ I like how the dining room is separated from the bar to not have to listen to bar patrons, who can often be loud. --["users/MrRochester"]

Max of Eastman Place

VinceC — 2009-01-06T02:36:19Z

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	+ ------ + ''2009-01-05 21:36:19'' [[nbsp]] Oh and I just want to add, we are all in our 20's. Also our waitress was fantastic. + + And as one final note, none of us could figure out how they did the Tiramisu. Because it wasn't a small piece cut from a larger piece. The entire thing sat inside a dessert cup, as a creme brulee would. Can they possibly make each one individually? That would be impressive. + + Either way, delicious. --["Users/VinceC"]

Max of Eastman Place

VinceC — 2009-01-06T02:30:11Z

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	+ ------ + ''2009-01-05 21:30:11'' [[nbsp]] This is one of the best restaurant's I've ever been to. This includes service, food, courtesy, and presentation. They have valet parking and coat check, and reside within an absolutely gorgeous space. + + I went here New Year's Eve with 3 friends. We had a reservation but they were behind, so we had drinks at the bar. The bartenders were awesome, and they have a serious wine list. The bartenders all know the menu and specials, and you can eat at the bar, if you really want to. She began by telling us the special appetizers of the night. Two of us ordered a risotto with lobster, and then oysters and the steak tartare. Our table was ready before the apps came, so we moved from the bar to the table. The apps were all brought to our table without issue. + + The food? Utterly amazing; every course. From presentation, to taste. We did drinks, apps, entrees, and desserts. There was nary a flaw to be had. They also slipped in a salad because our table wasn't ready at the reserved time; also delicious. Fresh greens and great dressing. They're not serving iceberg lettuce jammed onto a plate. + + I had their duck. I ordered it cooked medium, and they did it perfectly. The best part was the presentation of it. It's a breast, but they slice it for you. I've always kind of had the duck breast plopped on my plate, but their presentation (not to mention the flavoring and cooking) of it were just outstanding. + + This was my first time here, and I will be back. The 4 of us dropped $238 before tip, and it was 100% worth it. + + One of the best places in Rochester I've ever been to. And easily rivals my favorite restaurants in other cities. + + + --["Users/VinceC"]

Max of Eastman Place

mydarndest — 2008-10-23T02:10:25Z

Change of web address for Max and Corrected misspelling in first paragraph.

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- \|\|[http://www.maxofeastmanplace.com]\|\|	+ \|\|[http://www.maxrochester.net/eastman-place]\|\|
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- ''2005-08-16 08:40:23'' [[nbsp]] This is my favorite restaurant in the area (for nearly any definition of area). I've got a soft spot for several others, but this is the best restaurant in the area. If it were transplanted to Manhattan, and had the prices multiplied by 2 or 3, it would be one of the best restaurants there. Tony Gullace, the chef, is a culinary genious. I take a cynical attitude towards most restaurants, looking at the menu, and figuring out what the places is least likely to do wrong. This strategy has served me very well, to the point where my friends comment that I always seem to order the "right" thing. This strategy has no place at Max, because everything here, on an off night, is still phenominal. Everything on the menu is done just right - when you read the description on the menu, and an image in your mind forms of the dish prepared perfectly, you receive something very close to that image (often with a surprising, but pleasant twist). Presentation is elegant and simple. The only problem, if you can call it that, is that the food might be lighter than what a young hungry person might want. If you're jonesing for filet mignon, you're set, but if this isn't a steakhouse. For that, try ["Max Chophouse"] in ["Brighton"], which, and despite this review, I'm not one who says this lightly, serves the best steak I've had outside of Kobe, Japan.	+ ''2005-08-16 08:40:23'' [[nbsp]] This is my favorite restaurant in the area (for nearly any definition of area). I've got a soft spot for several others, but this is the best restaurant in the area. If it were transplanted to Manhattan, and had the prices multiplied by 2 or 3, it would be one of the best restaurants there. Tony Gullace, the chef, is a culinary genius. I take a cynical attitude towards most restaurants, looking at the menu, and figuring out what the places is least likely to do wrong. This strategy has served me very well, to the point where my friends comment that I always seem to order the "right" thing. This strategy has no place at Max, because everything here, on an off night, is still phenominal. Everything on the menu is done just right - when you read the description on the menu, and an image in your mind forms of the dish prepared perfectly, you receive something very close to that image (often with a surprising, but pleasant twist). Presentation is elegant and simple. The only problem, if you can call it that, is that the food might be lighter than what a young hungry person might want. If you're jonesing for filet mignon, you're set, but if this isn't a steakhouse. For that, try ["Max Chophouse"] in ["Brighton"], which, and despite this review, I'm not one who says this lightly, serves the best steak I've had outside of Kobe, Japan.

Max of Eastman Place

mydarndest — 2008-10-23T02:07:36Z

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	+ ------ + ''2008-10-22 22:07:36'' [[nbsp]] Max of Eastman Place just launched a new web site. It contains a menu, a PDF of the entire wine list and lots of photographs of the interior. It is included in a site for "Max Rochester", the original address re-routs to the maxrochester.net location. Very exciting to see Tony take his brand serious and clean up the design of the "Max" organization. --["Users/mydarndest"]

Max of Eastman Place

ParkAveGirl — 2008-10-17T02:51:54Z

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	+ ------ + ''2008-10-16 22:51:54'' [[nbsp]] this place is amazing.. we are both in our mid twenties and easily the youngest people there, but we were not did not feel akward at all! i have high class place, they sent out a tasting appetizer to try, the chef checked on us personally, the waiter was very knowlegable. our entrees were both fantastic, as was everything we tried for that matter! the bill came to about 140 which included appetizer, salad and a bottle of wine. but, we both had some of the most expensive things on the menu. definitely a special occasion place unless you are wealthy, we went here for a birthday and were very impressed with the entire experience! --["Users/ParkAveGirl"]

Max of Eastman Place

alexandergartley — 2008-07-21T20:40:17Z

added description

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-	+ '''Max of Eastman Place''' is a ["Restaurants" restaurant] on Gibbs Street.

Max of Eastman Place

alexandergartley — 2008-05-01T16:38:30Z

reformatted phone

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Max of Eastman Place

alexandergartley — 2008-05-01T16:38:07Z

fixed formatting of RochesterCalifornia's comment

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- ''2008-02-05 22:04:13'' [[nbsp]] My experience here was okay, not great. I first had a lobster bisque - special. For $9, this soup should've tasted a lot better. It was - comparable to canned lobster bisque. My boyfriend ordered shrimp - and I had seabass. Both were very good, though the seabass was - accompanied with ham, which was a little strange. The service was - what made my experience not so great. My waiter was incredibly - awkward and treated my boyfriend and I like kids (we both go to the - University of Rochester). I don't consider 21 to be a child's age, and I - don't know why he was so unwelcoming.	+ ''2008-02-05 22:04:13'' [[nbsp]] My experience here was okay, not great. I first had a lobster bisque special. For $9, this soup should've tasted a lot better. It was + comparable to canned lobster bisque. My boyfriend ordered shrimp and I had seabass. Both were very good, though the seabass was accompanied with ham, which was a little strange. The service was what made my experience not so great. My waiter was incredibly awkward and treated my boyfriend and I like kids (we both go to the University of Rochester). I don't consider 21 to be a child's age, and I don't know why he was so unwelcoming.
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- Overall I don't think I'd go back again. The food was pretty - good...compliments to the chef on that, but I felt really awkward the - ENTIRE time and found it hard to enjoy my experience. --["RochesterCalifornia"]	+ Overall I don't think I'd go back again. The food was pretty good...compliments to the chef on that, but I felt really awkward the ENTIRE time and found it hard to enjoy my experience. --["RochesterCalifornia"]

Max of Eastman Place

nightlifecher — 2008-05-01T16:06:06Z

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	+ ------ + ''2008-05-01 11:06:06'' [[nbsp]] I've always heard great things about Max's so decided to give it a try. I was disappointed that there was no roasted garlic as mentioned in the online menu, however, the appetizers were fantastic! There were more mussels in the dish than we could handle and the broth paired well with it. Wine prices are reasonable for a restaurant and there was a decent variety. They actually carry my favorite chianti in the year mentioned on the list! Dinner entrees were good - a little underseasoned but good. I can not wait to try the chophouse. --["NightlifeCher"]

Max of Eastman Place

WegmansFiend — 2008-02-06T06:47:33Z

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	+ ------ + ''2008-02-06 01:47:33'' [[nbsp]] I hear you on the awkwardness of the waiter. I had a similar experience over the summer where it felt like our snobby waiter felt put off by taking our order. Not a single smile, and almost no eye contact. Might have something to do with the fact that Max caters to an older crowd. Food is undoubtedly classy, even if the items could be a few dollars cheaper. --["WegmansFiend"]

Max of Eastman Place

RochesterCalifornia — 2008-02-06T03:04:13Z

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	+ ------ + ''2008-02-05 22:04:13'' [[nbsp]] My experience here was okay, not great. I first had a lobster bisque + special. For $9, this soup should've tasted a lot better. It was + comparable to canned lobster bisque. My boyfriend ordered shrimp + and I had seabass. Both were very good, though the seabass was + accompanied with ham, which was a little strange. The service was + what made my experience not so great. My waiter was incredibly + awkward and treated my boyfriend and I like kids (we both go to the + University of Rochester). I don't consider 21 to be a child's age, and I + don't know why he was so unwelcoming. + + Overall I don't think I'd go back again. The food was pretty + good...compliments to the chef on that, but I felt really awkward the + ENTIRE time and found it hard to enjoy my experience. --["RochesterCalifornia"]

Max of Eastman Place

JohnCocktosten — 2008-01-25T03:25:10Z

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	+ ------ + ''2008-01-24 22:25:10'' [[nbsp]] Very convenient to the RPO but not particularly noteworthy. I would recommend it for fine dining proximate to the RPO. I would recommend others ahead of it for the same price-point in Rochester. --["JohnCocktosten"]

Max of Eastman Place

EricArdis — 2008-01-25T00:59:42Z

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	+ ------ + ''2008-01-24 19:59:42'' [[nbsp]] I ate here once last summer, and had the filet mignon. It was really good, although not surprisingly, you PAY for it, dinner (including salad and a drink) came to about $50. So this place is definitely good for special ocassions, but I wouldn't go here everyday. + + The service was good, very classy but not snobby, and another thing I like - they DON'T keep coming over every 2 minutes to bug you. Some upscale places do that - things like they keep refilling your water everytime you take a sip of it, etc. and that can get annoying. Here, they are totally attentive to your needs with their service, but they don't go overboard, which is definitely appreciated too. --["EricArdis"]

Max of Eastman Place

AndreaCogliati — 2007-12-05T19:56:36Z

Corrected grammar in my comment

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- I had the chef’s special appetizer, scallops with pulled pork: an interesting variation on the surf and turf theme but not well balanced, the scallops disappear under the pork tast and its heavy demi-glace sauce. My wife had “arancini” (originally, a traditional southern Italy recipe), basically risotto fritters stuffed with taleggio cheese paired with marinara sauce: good, but the rice was overcooked.	+ I had the chef’s special appetizer, scallops with pulled pork: an interesting variation on the surf and turf theme but not well balanced, the scallops disappear under the pork taste and its heavy demi-glace sauce. My wife had “arancini” (originally, a traditional southern Italy recipe), basically risotto fritters stuffed with taleggio cheese paired with marinara sauce: good, but the rice was overcooked.

Max of Eastman Place

gordonanderson — 2007-12-05T18:59:35Z

Edited for grammar

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- ''2007-11-29 17:48:34'' [[nbsp]] Dinner on Monday, Nov 25. The sweetbreads were divine. Crunchy and creamy as any I've eaten matched with root veggies and a correct beurre noisette. The scallop with pulled pork is a menu standard and never disappoints. The Arancini – a traditional rustic Italian dish made from leftover risotto, hand breaded then fried. Nice textural contrast. NY strips for entrees. USDA Prime beef cooked correctly and rested to allow the juices to redistribute. Hand cut frites, tender swiss chard, and a red wine demi. - Nicely cut steaks more than an inch thick. A Robert Biale Zinfandel Napa Ranches that was a perfect complement. MAX really shines for wine connoisseurs. The list is packed with hard to find gems such as Betts & Scholl, multiple bottlings of Linne Calodo, Turley Zin, Rhones, CDNP, approachable Burgs, SALON champagne. Domestic offerings a la Fisher, Shafer, Silverado Rsv, even a Bryant Family or Screaming Eagle for the big expense account. Service is always friendly and compared to it’s metropolitan counterparts pricewise, Max is a a bargain.--["GordonAnderson"]	+ ''2007-11-29 17:48:34'' [[nbsp]] Dinner on Monday, Nov 25. + + The sweetbreads were divine. Crunchy and creamy as any I've eaten matched with root veggies and a correct beurre noisette. The scallop with pulled pork is a menu standard and never disappoints. The Arancini – a traditional rustic Italian dish made from leftover risotto, hand breaded then fried. Nice textural contrast. NY strips for entrees. USDA Prime beef cooked to a desired medium rare and rested to allow the juices to redistribute. Hand cut frites, tender swiss chard, and a red wine demi. Nicely cut steaks at more than an inch thick. + + A Robert Biale Zinfandel Napa Ranches that was a perfect complement. MAX really shines for wine connoisseurs with a list packed with hard to find gems such as Betts & Scholl, multiple bottlings of Linne Calodo, Turley Zin, Rhones, CDNP, approachable Burgs, SALON champagne, etc. Domestic offerings a la Fisher, Shafer, Silverado Rsv, even a Bryant Family or Screaming Eagle for the big expense account. + + Service is always friendly and compared to it’s metropolitan counterparts pricewise? + Max is a a bargain.--["GordonAnderson"]

Max of Eastman Place

gordonanderson — 2007-11-29T21:49:20Z

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- ''2007-11-29 17:48:34'' [[nbsp]] Dinner on Monday, Nov 25. The sweetbreads were divine. Crunchy and creamy as any I've eaten matched with root veggies and a correct beurre noisette. The scallop with pulled pork is a menu standard and never disappoints. The Arancini – a traditional rustic Italian dish made from leftover risotto, hand breaded then fried. Nice textural contrast. NY strips for entrees. USDA Prime beef cooked correctly and rested to allow the juices to redistribute. Hand cut frites, tender swiss chard, and a red wine demi. --["GordonAnderson"] - Nicely cut steaks more than an inch thick. A Robert Biale Zinfandel Napa Ranches that was a perfect complement. MAX really shines for wine connoisseurs. The list is packed with hard to find gems such as Betts & Scholl, multiple bottlings of Linne Calodo, Turley Zin, Rhones, CDNP, approachable Burgs, SALON champagne. Domestic offerings a la Fisher, Shafer, Silverado Rsv, even a Bryant Family or Screaming Eagle for the big expense account. Service is always friendly and compared to it’s metropolitan counterparts pricewise, Max is a a bargain.	+ ''2007-11-29 17:48:34'' [[nbsp]] Dinner on Monday, Nov 25. The sweetbreads were divine. Crunchy and creamy as any I've eaten matched with root veggies and a correct beurre noisette. The scallop with pulled pork is a menu standard and never disappoints. The Arancini – a traditional rustic Italian dish made from leftover risotto, hand breaded then fried. Nice textural contrast. NY strips for entrees. USDA Prime beef cooked correctly and rested to allow the juices to redistribute. Hand cut frites, tender swiss chard, and a red wine demi. + Nicely cut steaks more than an inch thick. A Robert Biale Zinfandel Napa Ranches that was a perfect complement. MAX really shines for wine connoisseurs. The list is packed with hard to find gems such as Betts & Scholl, multiple bottlings of Linne Calodo, Turley Zin, Rhones, CDNP, approachable Burgs, SALON champagne. Domestic offerings a la Fisher, Shafer, Silverado Rsv, even a Bryant Family or Screaming Eagle for the big expense account. Service is always friendly and compared to it’s metropolitan counterparts pricewise, Max is a a bargain.--["GordonAnderson"]

Max of Eastman Place

gordonanderson — 2007-11-29T21:48:57Z

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	+ Nicely cut steaks more than an inch thick. A Robert Biale Zinfandel Napa Ranches that was a perfect complement. MAX really shines for wine connoisseurs. The list is packed with hard to find gems such as Betts & Scholl, multiple bottlings of Linne Calodo, Turley Zin, Rhones, CDNP, approachable Burgs, SALON champagne. Domestic offerings a la Fisher, Shafer, Silverado Rsv, even a Bryant Family or Screaming Eagle for the big expense account. Service is always friendly and compared to it’s metropolitan counterparts pricewise, Max is a a bargain.

Max of Eastman Place

gordonanderson — 2007-11-29T21:48:34Z

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	+ ------ + ''2007-11-29 17:48:34'' [[nbsp]] Dinner on Monday, Nov 25. The sweetbreads were divine. Crunchy and creamy as any I've eaten matched with root veggies and a correct beurre noisette. The scallop with pulled pork is a menu standard and never disappoints. The Arancini – a traditional rustic Italian dish made from leftover risotto, hand breaded then fried. Nice textural contrast. NY strips for entrees. USDA Prime beef cooked correctly and rested to allow the juices to redistribute. Hand cut frites, tender swiss chard, and a red wine demi. --["GordonAnderson"]

Max of Eastman Place

AndreaCogliati — 2007-11-28T03:44:08Z

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- ''2007-11-27 23:40:54'' [[nbsp]] My comment here --["AndreaCogliati"]	+ ''2007-11-27 23:40:54'' [[nbsp]] In short: close, but no cigar. + + The location is nice, just in front of the Eastman Theater and, from what I read here in the wiki, is probably the best you can find in Rochester. The dining room is warm and elegant but just outside the door lies the anonymous and cold Miller Center (once Eastman Place). The wine list offers a good choice of domestic and foreign wines (about 400 entries in total) but, apart for Champagne region, lacks “big names” (that’s not necessarily a minus for an average restaurant, but due to the ambitions of Max, it is) and older vintages. It could also have a better geographical organization (Domestic Pinot Noirs is too generic to be useful). No list of wines by the glass or half-bottles either. Silverware and glassware are above average (Spiegelau glasses are not as fancy as Riedel’s, but they are adequate for the restaurant): unfortunately, you don’t get the right glass for the wine; you have one wine glass on the table when you sit down and you stick with it whatever wine you choose. The food, finally, is good and well cooked but more creativity is truly needed to be an outstanding culinary experience. BTW, there is no list of desserts and I consider it annoying having to remember six different choices. + + Service was nearly perfect, apart from a weird scene with the wine: initially we were told that our choice was not available, immediately thereafter the waitress told us she got confused and that the wine was actually present. After several minutes (our appetizers already served) she came back to say that, in fact, the wine was finished. When I decided for a different bottle, a new waiter finally appeared with our first choice. + + I had the chef’s special appetizer, scallops with pulled pork: an interesting variation on the surf and turf theme but not well balanced, the scallops disappear under the pork tast and its heavy demi-glace sauce. My wife had “arancini” (originally, a traditional southern Italy recipe), basically risotto fritters stuffed with taleggio cheese paired with marinara sauce: good, but the rice was overcooked. + + Entrees were a lot better: I had roasted lamb shank with vegetables and lamb jus, very well done; my wife took a free range breast of chicken with organic butternut squash puree, excellent, even if a little too salty. + + We had a bottle of 2005 Domaine Serene, Yamhill Cuvee, Willamette valley pinot noir, very good but way too young. + + Finally, my wife had a creme brulee and I got a warm chocolate cake: perfect but not at all original. + + The check totaled to $166 before tip, whose $75 for the wine. Once again, for this price I really expect more, even in Rochester. --["AndreaCogliati"]

Max of Eastman Place

AndreaCogliati — 2007-11-28T03:40:54Z

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	+ ------ + ''2007-11-27 23:40:54'' [[nbsp]] My comment here --["AndreaCogliati"]

Max of Eastman Place

RachelBlumenthal — 2007-09-25T14:38:17Z

Revert to version 13 (bringing page back, appears to have been deleted accidentally).

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- deleted	+ \|\|<bgcolor='#E0E0FF'>'''Location'''\|\| + \|\|[[Address("25 Gibbs Street, Rochester NY, 14604")]] \|\| + \|\|<bgcolor='#E0E0FF'>'''Hours'''\|\| + \|\|Lunch: Hours unposted on website, but open days they're open for dinner\|\| + \|\|Dinner: Monday - Thursday 5:30-10:00\|\| + \|\|Dinner: Friday - Saturday 5:30-11:00\|\| + \|\|<bgcolor='#E0E0FF'>'''Phone'''\|\| + \|\|(585)697-0491\|\| + \|\|<bgcolor='#E0E0FF'>'''Website'''\|\| + \|\|[http://www.maxofeastmanplace.com]\|\| + + + + [[Comments]] + ------ + + ''2005-08-16 08:40:23'' [[nbsp]] This is my favorite restaurant in the area (for nearly any definition of area). I've got a soft spot for several others, but this is the best restaurant in the area. If it were transplanted to Manhattan, and had the prices multiplied by 2 or 3, it would be one of the best restaurants there. Tony Gullace, the chef, is a culinary genious. I take a cynical attitude towards most restaurants, looking at the menu, and figuring out what the places is least likely to do wrong. This strategy has served me very well, to the point where my friends comment that I always seem to order the "right" thing. This strategy has no place at Max, because everything here, on an off night, is still phenominal. Everything on the menu is done just right - when you read the description on the menu, and an image in your mind forms of the dish prepared perfectly, you receive something very close to that image (often with a surprising, but pleasant twist). Presentation is elegant and simple. The only problem, if you can call it that, is that the food might be lighter than what a young hungry person might want. If you're jonesing for filet mignon, you're set, but if this isn't a steakhouse. For that, try ["Max Chophouse"] in ["Brighton"], which, and despite this review, I'm not one who says this lightly, serves the best steak I've had outside of Kobe, Japan. + + Before I get the review fully underway - No, I'm not someone who uniformly praises restaurants, nor someone with a vested interest (aside from eating more of his cooking) in Chef Gullace's success. But this is the best restaurant in Rochester, and if you go there, and eat light, and disagree, please add it to the comments below this review, for all to see. + + The drinks at Max are solid. I'm not a wine guy, but friends of mine who I go with are, and they're always happy with the offerings, and they sometimes discover something new. I drink cocktails, and they make flawless margaritas and cosmopolitans (neither are too sugary, salty, heavy, as often happens). + + The food is, as I've said, extraordinary. I'll mention specific favorites of mine, but I've tasted almost everything, and I've never been dissappointed - so don't order something just because I mention it over something unknown that sounds better. That said, I'll begin with the salads (we tend not to order appetizers, except as entrees, but when we've had them they've been great (they tend to be the least traditional, and hence most interesting). The green salad makes you realize just how much a good vinaigrette adds to a salad. There's a solid caesar, but my favorite are the arugala salads - they change every few weeks, but the often have walnuts or pinenuts, a little cheese (goat cheese or gorgonzola), a fruit or sweet vegetable, and a vinaigrette. + + Entrees fall into a few different categories. Pastas and risottos tend to have a light but rich brothy sauce, and vegetables (most often spinach). The entree pastas have red meat (veal in the bolognese sauce, sausage in the most recent iteration). The chicken dish is very good, and not too heavy. The most interesting things are often the fish entrees, always prepared perfectly with an interesting sauce and vegetables to complement it. The red meat dishes are also very good, but if you're interested in larger red meat servings, check out ["Max Chophouse"], the best steakhouse around. Specific favorite entrees of mine: The pastas and risottos (no Atkins for me), and the fish. His swordfish, in particular, is leaps and bounds beyond any other swordfish preparation I've had - he manages to make it neither tough, nor heavy. The tuna, whether done with a soy citrus sauce, or in a more mediterranian style, is always great. The lighter white fishes are probably the best, however - Gullace has the lightest touch with fish I've ever expericenced, and nothing's better than a light but solid and flavorful fish. + + Desserts are great, and often creative. Light sorbets, creme brulle, other standards from upscale places are done very well. In addition, he currently has a lovely root beer float, a fudge brownie sundae, and a martini glass filled with fresh berries, chambord, and fresh whipped cream. These less conventional deserts are just as solid. + + The menu changes regulalry - dishes slide on and off the menu, with favorites returning. Daily specials are often very interesting. + + * Prices can be seen on the [http://www.maxofeastmanplace.com/dinner.asp menu], but salads are $5-9, entrees are around $17-30 (Menu changes, but the prices remain fairly stable) + + * Dietary restrictions: Shouldn't be a problem - inform your server. Vegetarians who want more options can order one of the appetizers in an entree size. One person I eat with can't stand onions, and this can be accomidated without a problem. Vegans might have trouble, but I'll try to find out. + --["RossMessing"] + ------ + ''2006-02-14 14:45:32'' [[nbsp]] This is the best restaurant in Rochester. Everytime I go there I'm transported to some kind of gastronomic dreamland. It's a great place to impress a date. In fact I'm going there tonight for v-day, I'll let you guys know how it goes! Budget Dining Tip: go during lunch, when the prices are around $10 per entree. --["BenMargolis"] + ------ + ''2006-02-15 11:56:46'' [[nbsp]] The valentines day menu was very good. There were what sounded like 4-5 specials for appetizers and 4-5 for entrees. My dining companion's veal osso bucco pasta had a wonderful texture, with hearty portion of tenderly stewed meat. My surf and turf was very good. The steak was so delicous every bite was like eating a bite of candy. The lobster tail was different than the normal lobster. It was flavorful and had more of a fishy or gamey taste than I'm used to. Maybe it's because of its freshness. The liquified butter was on the side, allowing this natural flavor to come through. At one point I mentioned to my dining companion that I wish I had one of those little forks for eating shellfish. About ten seconds later, the server placed the tiny fork on my table. I wonder if she heard me. Also, the sommolier selected a great pinot noir to match my surf and turf, which made the experience even more enjoyable. --["BenMargolis"] + ------ + ''2006-02-15 12:21:17'' [[nbsp]] Coincidentally, I too was there for Valentine's Day! (Actually, I was ["BenMargolis"]'s dining companion.) I just wanted to add that the desserts were fabulous as well. I got a root beer float (yes, really)--the root beer tasted homemade and the vanilla bean ice cream was delicious. It was served with ginger snap cookies. Ben got banana crepes, which were also excellent. Our server was very attentive, as were the sommelier and the girl with the bread basket. The atmosphere was romantic and upscale but not snobby. We also got an appetizer which was absolutely delicious--shrimp, chorizo, and potato slices in a garlic-oil sauce. So good :) --["RachelBlumenthal"] + ------ + ''2006-06-30 12:17:13'' [[nbsp]] Celebrated a friend's b-day here. Food was ok - I didn't care for the soft-shell crab - the accompanying soy dip was wrong for it...I ended up using it on the frites. They could have gone w/ a sharp chili-lime sauce. I also struggled through my dessert. BUT - the chef's-compliment salad was a pleasing start (dig walnuts) and our server was fabulous - observent, w/ great timing, patient, and knew when to disappear. So - given how rare that seems to be for ROC, I'd recommend Max on the service alone. --["ChristineLeo"] + ------ + ''2006-07-05 08:34:05'' [[nbsp]] Well. After reading RocWiki's glowing commentary on Max of Eastman Place, I was expecting my first trip to be a sort of culinary eye-opener. Unfortunately, I was disappointed. The food was good, but lacked the flavor, complexity, and presentation that I was looking for in a gourmet meal. I had the chef's special - scallops paired with pulled pork - and the result was interesting, but not sensational. My dining companions felt the same about their dishes as well. It seems that Max's chef has sacrificed bold flavor for perfect technique. One final note: be careful to look over your check at the conclusion of your meal. One of my dining companions ordered a salad on the menu that we were intially told would be $11, but our waiter charged $21 on our bill. Also, although our total came to $84, there is now a $89 charge on my Visa card, which we are still waiting for the restaurant to resolve. Although Max at Eastman Place is touted as the "best in Rochester," our experience left MUCH to be desired. --["GreenBrenana"] + ------ + ''2006-10-02 12:20:30'' [[nbsp]] Tony Gullace provides the 2 best upscale dining experiences in town - period --["GordonAnderson"] + ------ + ''2007-08-30 14:38:23'' [[nbsp]] The finest restaurant in Rochester with excellent food and a great ambiance. + + I like how the dining room is separated from the bar to not have to listen to bar patrons, who can often be loud. --["SteveVogt"] + ------ + ''2007-09-10 11:58:37'' [[nbsp]] 09-07-07 + + Best meal of my life. The food was fabulous, each bite better than the last. Service was perfect. Chef came out to speak to us. Food was fresh and interesting. Well worth the premium price. I can't wait for another event to celebrate so I can talk my husband into it again! --["ErinDwyer"] + ------ + ''2007-09-25 09:53:17'' [[nbsp]] On September 7, 2007, my partner and I celebrated our 22nd anniversary with dinner at Max. It was the best food I have ever eaten, that I didn't prepare myself. + + I highly recommend this restaurant for a special night out. While the prices are high, they reflect the high quality of the ingredients and the care put into preparation. + + --["ErinDwyer"]

Max of Eastman Place

ErinDwyer — 2007-09-25T13:57:00Z

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- \|\|<bgcolor='#E0E0FF'>'''Location'''\|\| - \|\|[[Address("25 Gibbs Street, Rochester NY, 14604")]] \|\| - \|\|<bgcolor='#E0E0FF'>'''Hours'''\|\| - \|\|Lunch: Hours unposted on website, but open days they're open for dinner\|\| - \|\|Dinner: Monday - Thursday 5:30-10:00\|\| - \|\|Dinner: Friday - Saturday 5:30-11:00\|\| - \|\|<bgcolor='#E0E0FF'>'''Phone'''\|\| - \|\|(585)697-0491\|\| - \|\|<bgcolor='#E0E0FF'>'''Website'''\|\| - \|\|[http://www.maxofeastmanplace.com]\|\| - - - - [[Comments]] - ------ - - ''2005-08-16 08:40:23'' [[nbsp]] This is my favorite restaurant in the area (for nearly any definition of area). I've got a soft spot for several others, but this is the best restaurant in the area. If it were transplanted to Manhattan, and had the prices multiplied by 2 or 3, it would be one of the best restaurants there. Tony Gullace, the chef, is a culinary genious. I take a cynical attitude towards most restaurants, looking at the menu, and figuring out what the places is least likely to do wrong. This strategy has served me very well, to the point where my friends comment that I always seem to order the "right" thing. This strategy has no place at Max, because everything here, on an off night, is still phenominal. Everything on the menu is done just right - when you read the description on the menu, and an image in your mind forms of the dish prepared perfectly, you receive something very close to that image (often with a surprising, but pleasant twist). Presentation is elegant and simple. The only problem, if you can call it that, is that the food might be lighter than what a young hungry person might want. If you're jonesing for filet mignon, you're set, but if this isn't a steakhouse. For that, try ["Max Chophouse"] in ["Brighton"], which, and despite this review, I'm not one who says this lightly, serves the best steak I've had outside of Kobe, Japan. - - Before I get the review fully underway - No, I'm not someone who uniformly praises restaurants, nor someone with a vested interest (aside from eating more of his cooking) in Chef Gullace's success. But this is the best restaurant in Rochester, and if you go there, and eat light, and disagree, please add it to the comments below this review, for all to see. - - The drinks at Max are solid. I'm not a wine guy, but friends of mine who I go with are, and they're always happy with the offerings, and they sometimes discover something new. I drink cocktails, and they make flawless margaritas and cosmopolitans (neither are too sugary, salty, heavy, as often happens). - - The food is, as I've said, extraordinary. I'll mention specific favorites of mine, but I've tasted almost everything, and I've never been dissappointed - so don't order something just because I mention it over something unknown that sounds better. That said, I'll begin with the salads (we tend not to order appetizers, except as entrees, but when we've had them they've been great (they tend to be the least traditional, and hence most interesting). The green salad makes you realize just how much a good vinaigrette adds to a salad. There's a solid caesar, but my favorite are the arugala salads - they change every few weeks, but the often have walnuts or pinenuts, a little cheese (goat cheese or gorgonzola), a fruit or sweet vegetable, and a vinaigrette. - - Entrees fall into a few different categories. Pastas and risottos tend to have a light but rich brothy sauce, and vegetables (most often spinach). The entree pastas have red meat (veal in the bolognese sauce, sausage in the most recent iteration). The chicken dish is very good, and not too heavy. The most interesting things are often the fish entrees, always prepared perfectly with an interesting sauce and vegetables to complement it. The red meat dishes are also very good, but if you're interested in larger red meat servings, check out ["Max Chophouse"], the best steakhouse around. Specific favorite entrees of mine: The pastas and risottos (no Atkins for me), and the fish. His swordfish, in particular, is leaps and bounds beyond any other swordfish preparation I've had - he manages to make it neither tough, nor heavy. The tuna, whether done with a soy citrus sauce, or in a more mediterranian style, is always great. The lighter white fishes are probably the best, however - Gullace has the lightest touch with fish I've ever expericenced, and nothing's better than a light but solid and flavorful fish. - - Desserts are great, and often creative. Light sorbets, creme brulle, other standards from upscale places are done very well. In addition, he currently has a lovely root beer float, a fudge brownie sundae, and a martini glass filled with fresh berries, chambord, and fresh whipped cream. These less conventional deserts are just as solid. - - The menu changes regulalry - dishes slide on and off the menu, with favorites returning. Daily specials are often very interesting. - - * Prices can be seen on the [http://www.maxofeastmanplace.com/dinner.asp menu], but salads are $5-9, entrees are around $17-30 (Menu changes, but the prices remain fairly stable) - - * Dietary restrictions: Shouldn't be a problem - inform your server. Vegetarians who want more options can order one of the appetizers in an entree size. One person I eat with can't stand onions, and this can be accomidated without a problem. Vegans might have trouble, but I'll try to find out. - --["RossMessing"] - ------ - ''2006-02-14 14:45:32'' [[nbsp]] This is the best restaurant in Rochester. Everytime I go there I'm transported to some kind of gastronomic dreamland. It's a great place to impress a date. In fact I'm going there tonight for v-day, I'll let you guys know how it goes! Budget Dining Tip: go during lunch, when the prices are around $10 per entree. --["BenMargolis"] - ------ - ''2006-02-15 11:56:46'' [[nbsp]] The valentines day menu was very good. There were what sounded like 4-5 specials for appetizers and 4-5 for entrees. My dining companion's veal osso bucco pasta had a wonderful texture, with hearty portion of tenderly stewed meat. My surf and turf was very good. The steak was so delicous every bite was like eating a bite of candy. The lobster tail was different than the normal lobster. It was flavorful and had more of a fishy or gamey taste than I'm used to. Maybe it's because of its freshness. The liquified butter was on the side, allowing this natural flavor to come through. At one point I mentioned to my dining companion that I wish I had one of those little forks for eating shellfish. About ten seconds later, the server placed the tiny fork on my table. I wonder if she heard me. Also, the sommolier selected a great pinot noir to match my surf and turf, which made the experience even more enjoyable. --["BenMargolis"] - ------ - ''2006-02-15 12:21:17'' [[nbsp]] Coincidentally, I too was there for Valentine's Day! (Actually, I was ["BenMargolis"]'s dining companion.) I just wanted to add that the desserts were fabulous as well. I got a root beer float (yes, really)--the root beer tasted homemade and the vanilla bean ice cream was delicious. It was served with ginger snap cookies. Ben got banana crepes, which were also excellent. Our server was very attentive, as were the sommelier and the girl with the bread basket. The atmosphere was romantic and upscale but not snobby. We also got an appetizer which was absolutely delicious--shrimp, chorizo, and potato slices in a garlic-oil sauce. So good :) --["RachelBlumenthal"] - ------ - ''2006-06-30 12:17:13'' [[nbsp]] Celebrated a friend's b-day here. Food was ok - I didn't care for the soft-shell crab - the accompanying soy dip was wrong for it...I ended up using it on the frites. They could have gone w/ a sharp chili-lime sauce. I also struggled through my dessert. BUT - the chef's-compliment salad was a pleasing start (dig walnuts) and our server was fabulous - observent, w/ great timing, patient, and knew when to disappear. So - given how rare that seems to be for ROC, I'd recommend Max on the service alone. --["ChristineLeo"] - ------ - ''2006-07-05 08:34:05'' [[nbsp]] Well. After reading RocWiki's glowing commentary on Max of Eastman Place, I was expecting my first trip to be a sort of culinary eye-opener. Unfortunately, I was disappointed. The food was good, but lacked the flavor, complexity, and presentation that I was looking for in a gourmet meal. I had the chef's special - scallops paired with pulled pork - and the result was interesting, but not sensational. My dining companions felt the same about their dishes as well. It seems that Max's chef has sacrificed bold flavor for perfect technique. One final note: be careful to look over your check at the conclusion of your meal. One of my dining companions ordered a salad on the menu that we were intially told would be $11, but our waiter charged $21 on our bill. Also, although our total came to $84, there is now a $89 charge on my Visa card, which we are still waiting for the restaurant to resolve. Although Max at Eastman Place is touted as the "best in Rochester," our experience left MUCH to be desired. --["GreenBrenana"] - ------ - ''2006-10-02 12:20:30'' [[nbsp]] Tony Gullace provides the 2 best upscale dining experiences in town - period --["GordonAnderson"] - ------ - ''2007-08-30 14:38:23'' [[nbsp]] The finest restaurant in Rochester with excellent food and a great ambiance. - - I like how the dining room is separated from the bar to not have to listen to bar patrons, who can often be loud. --["SteveVogt"] - ------ - ''2007-09-10 11:58:37'' [[nbsp]] 09-07-07 - - Best meal of my life. The food was fabulous, each bite better than the last. Service was perfect. Chef came out to speak to us. Food was fresh and interesting. Well worth the premium price. I can't wait for another event to celebrate so I can talk my husband into it again! --["ErinDwyer"] - ------ - ''2007-09-25 09:53:17'' [[nbsp]] On September 7, 2007, my partner and I celebrated our 22nd anniversary with dinner at Max. It was the best food I have ever eaten, that I didn't prepare myself. - - I highly recommend this restaurant for a special night out. While the prices are high, they reflect the high quality of the ingredients and the care put into preparation. - - --["ErinDwyer"]	+ deleted

Max of Eastman Place

ErinDwyer — 2007-09-25T13:53:17Z

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	+ ------ + ''2007-09-25 09:53:17'' [[nbsp]] On September 7, 2007, my partner and I celebrated our 22nd anniversary with dinner at Max. It was the best food I have ever eaten, that I didn't prepare myself. + + I highly recommend this restaurant for a special night out. While the prices are high, they reflect the high quality of the ingredients and the care put into preparation. + + --["ErinDwyer"]

Max of Eastman Place

ErinDwyer — 2007-09-10T15:58:37Z

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	+ ------ + ''2007-09-10 11:58:37'' [[nbsp]] 09-07-07 + + Best meal of my life. The food was fabulous, each bite better than the last. Service was perfect. Chef came out to speak to us. Food was fresh and interesting. Well worth the premium price. I can't wait for another event to celebrate so I can talk my husband into it again! --["ErinDwyer"]

Max of Eastman Place

SteveVogt — 2007-08-30T18:38:23Z

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	+ ------ + ''2007-08-30 14:38:23'' [[nbsp]] The finest restaurant in Rochester with excellent food and a great ambiance. + + I like how the dining room is separated from the bar to not have to listen to bar patrons, who can often be loud. --["SteveVogt"]

Max of Eastman Place

eastsidestephen — 2007-04-11T17:43:25Z

fixed

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- * Dietary restrictions: Shouldn't be a problem - inform your server. Vegetarians who want more options can order one of the appetizers in an entree size. One person I eat with can't stand onions, and this can be accomidated without a problem. Vegans might have trouble, but I'll try to find out. --["RossMessing"]	+ * Dietary restrictions: Shouldn't be a problem - inform your server. Vegetarians who want more options can order one of the appetizers in an entree size. One person I eat with can't stand onions, and this can be accomidated without a problem. Vegans might have trouble, but I'll try to find out. + --["RossMessing"]

Max of Eastman Place

eastsidestephen — 2007-04-11T17:42:32Z

moved comment to the comment section

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- This is my favorite restaurant in the area (for nearly any definition of area). I've got a soft spot for several others, but this is the best restaurant in the area. If it were transplanted to Manhattan, and had the prices multiplied by 2 or 3, it would be one of the best restaurants there. Tony Gullace, the chef, is a culinary genious. I take a cynical attitude towards most restaurants, looking at the menu, and figuring out what the places is least likely to do wrong. This strategy has served me very well, to the point where my friends comment that I always seem to order the "right" thing. This strategy has no place at Max, because everything here, on an off night, is still phenominal. Everything on the menu is done just right - when you read the description on the menu, and an image in your mind forms of the dish prepared perfectly, you receive something very close to that image (often with a surprising, but pleasant twist). Presentation is elegant and simple. The only problem, if you can call it that, is that the food might be lighter than what a young hungry person might want. If you're jonesing for filet mignon, you're set, but if this isn't a steakhouse. For that, try ["Max Chophouse"] in ["Brighton"], which, and despite this review, I'm not one who says this lightly, serves the best steak I've had outside of Kobe, Japan.	+ + + [[Comments]] + ------ + + ''2005-08-16 08:40:23'' [[nbsp]] This is my favorite restaurant in the area (for nearly any definition of area). I've got a soft spot for several others, but this is the best restaurant in the area. If it were transplanted to Manhattan, and had the prices multiplied by 2 or 3, it would be one of the best restaurants there. Tony Gullace, the chef, is a culinary genious. I take a cynical attitude towards most restaurants, looking at the menu, and figuring out what the places is least likely to do wrong. This strategy has served me very well, to the point where my friends comment that I always seem to order the "right" thing. This strategy has no place at Max, because everything here, on an off night, is still phenominal. Everything on the menu is done just right - when you read the description on the menu, and an image in your mind forms of the dish prepared perfectly, you receive something very close to that image (often with a surprising, but pleasant twist). Presentation is elegant and simple. The only problem, if you can call it that, is that the food might be lighter than what a young hungry person might want. If you're jonesing for filet mignon, you're set, but if this isn't a steakhouse. For that, try ["Max Chophouse"] in ["Brighton"], which, and despite this review, I'm not one who says this lightly, serves the best steak I've had outside of Kobe, Japan.
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- * Dietary restrictions: Shouldn't be a problem - inform your server. Vegetarians who want more options can order one of the appetizers in an entree size. One person I eat with can't stand onions, and this can be accomidated without a problem. Vegans might have trouble, but I'll try to find out. - - [[Comments]]	+ * Dietary restrictions: Shouldn't be a problem - inform your server. Vegetarians who want more options can order one of the appetizers in an entree size. One person I eat with can't stand onions, and this can be accomidated without a problem. Vegans might have trouble, but I'll try to find out. --["RossMessing"]

Max of Eastman Place

gordonanderson — 2006-10-02T19:20:30Z

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	+ ------ + ''2006-10-02 12:20:30'' [[nbsp]] Tony Gullace provides the 2 best upscale dining experiences in town - period --["GordonAnderson"]

Max of Eastman Place

2006-09-08T22:08:38Z

Map location(s) modified

Max of Eastman Place

peteb — 2006-09-08T22:08:38Z

Updated address for macro

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- \|\|25 Gibbs Street\|\|	+ \|\|[[Address("25 Gibbs Street, Rochester NY, 14604")]] \|\|

Max of Eastman Place

GreenBrenana — 2006-07-05T15:34:05Z

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	+ ------ + ''2006-07-05 08:34:05'' [[nbsp]] Well. After reading RocWiki's glowing commentary on Max of Eastman Place, I was expecting my first trip to be a sort of culinary eye-opener. Unfortunately, I was disappointed. The food was good, but lacked the flavor, complexity, and presentation that I was looking for in a gourmet meal. I had the chef's special - scallops paired with pulled pork - and the result was interesting, but not sensational. My dining companions felt the same about their dishes as well. It seems that Max's chef has sacrificed bold flavor for perfect technique. One final note: be careful to look over your check at the conclusion of your meal. One of my dining companions ordered a salad on the menu that we were intially told would be $11, but our waiter charged $21 on our bill. Also, although our total came to $84, there is now a $89 charge on my Visa card, which we are still waiting for the restaurant to resolve. Although Max at Eastman Place is touted as the "best in Rochester," our experience left MUCH to be desired. --["GreenBrenana"]

Max of Eastman Place

ChristineLeo — 2006-06-30T19:17:13Z

Comment added.

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- This is my favorite restaurant in the area (for nearly any definition of area). I've got a soft spot for several others, but this is the best restaurant in the area. If it were transplanted to Manhattan, and had the prices multiplied by 2 or 3, it would be one of the best restaurants there. Tony Gullace, the chef, is a culinary genious. I take a cynical attitude towards most restaurants, looking at the menu, and figuring out what the places is least likely to do wrong. This strategy has served me very well, to the point where my friends comment that I always seem to order the "right" thing. This strategy has no place at Max, because everything here, on an off night, is still phenominal. Everything on the menu is done just right - when you read the description on the menu, and an image in your mind forms of the dish prepared perfectly, you receive something very close to that image (often with a surprising, but pleasant twist). Presentation is elegant and simple. The only problem, if you can call it that, is that the food might be lighter than what a young hungry person might want. If you're jonesing for filet mignon, you're set, but if this isn't a steakhouse. For that, try ["Max Chophouse"] in ["Brighton"], which, and despite this review, I'm not one who says this lightly, serves the best steak I've had outside of Kobe, Japan.	+ This is my favorite restaurant in the area (for nearly any definition of area). I've got a soft spot for several others, but this is the best restaurant in the area. If it were transplanted to Manhattan, and had the prices multiplied by 2 or 3, it would be one of the best restaurants there. Tony Gullace, the chef, is a culinary genious. I take a cynical attitude towards most restaurants, looking at the menu, and figuring out what the places is least likely to do wrong. This strategy has served me very well, to the point where my friends comment that I always seem to order the "right" thing. This strategy has no place at Max, because everything here, on an off night, is still phenominal. Everything on the menu is done just right - when you read the description on the menu, and an image in your mind forms of the dish prepared perfectly, you receive something very close to that image (often with a surprising, but pleasant twist). Presentation is elegant and simple. The only problem, if you can call it that, is that the food might be lighter than what a young hungry person might want. If you're jonesing for filet mignon, you're set, but if this isn't a steakhouse. For that, try ["Max Chophouse"] in ["Brighton"], which, and despite this review, I'm not one who says this lightly, serves the best steak I've had outside of Kobe, Japan.
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-	+
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- Desserts are great, and often creative. Light sorbets, creme brulle, other standards from upscale places are done very well. In addition, he currently has a lovely root beer float, a fudge brownie sundae, and a martini glass filled with fresh berries, chambord, and fresh whipped cream. These less conventional deserts are just as solid.	+ Desserts are great, and often creative. Light sorbets, creme brulle, other standards from upscale places are done very well. In addition, he currently has a lovely root beer float, a fudge brownie sundae, and a martini glass filled with fresh berries, chambord, and fresh whipped cream. These less conventional deserts are just as solid.
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- The menu changes regulalry - dishes slide on and off the menu, with favorites returning. Daily specials are often very interesting.	+ The menu changes regulalry - dishes slide on and off the menu, with favorites returning. Daily specials are often very interesting.
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	+ ------ + ''2006-06-30 12:17:13'' [[nbsp]] Celebrated a friend's b-day here. Food was ok - I didn't care for the soft-shell crab - the accompanying soy dip was wrong for it...I ended up using it on the frites. They could have gone w/ a sharp chili-lime sauce. I also struggled through my dessert. BUT - the chef's-compliment salad was a pleasing start (dig walnuts) and our server was fabulous - observent, w/ great timing, patient, and knew when to disappear. So - given how rare that seems to be for ROC, I'd recommend Max on the service alone. --["ChristineLeo"]

Max of Eastman Place

RachelBlumenthal — 2006-02-15T14:21:17Z

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	+ ------ + ''2006-02-15 12:21:17'' [[nbsp]] Coincidentally, I too was there for Valentine's Day! (Actually, I was ["BenMargolis"]'s dining companion.) I just wanted to add that the desserts were fabulous as well. I got a root beer float (yes, really)--the root beer tasted homemade and the vanilla bean ice cream was delicious. It was served with ginger snap cookies. Ben got banana crepes, which were also excellent. Our server was very attentive, as were the sommelier and the girl with the bread basket. The atmosphere was romantic and upscale but not snobby. We also got an appetizer which was absolutely delicious--shrimp, chorizo, and potato slices in a garlic-oil sauce. So good :) --["RachelBlumenthal"]

Max of Eastman Place

benmargolis — 2006-02-15T13:56:46Z

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	+ ------ + ''2006-02-15 11:56:46'' [[nbsp]] The valentines day menu was very good. There were what sounded like 4-5 specials for appetizers and 4-5 for entrees. My dining companion's veal osso bucco pasta had a wonderful texture, with hearty portion of tenderly stewed meat. My surf and turf was very good. The steak was so delicous every bite was like eating a bite of candy. The lobster tail was different than the normal lobster. It was flavorful and had more of a fishy or gamey taste than I'm used to. Maybe it's because of its freshness. The liquified butter was on the side, allowing this natural flavor to come through. At one point I mentioned to my dining companion that I wish I had one of those little forks for eating shellfish. About ten seconds later, the server placed the tiny fork on my table. I wonder if she heard me. Also, the sommolier selected a great pinot noir to match my surf and turf, which made the experience even more enjoyable. --["BenMargolis"]

Max of Eastman Place

benmargolis — 2006-02-14T16:45:32Z

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	+ ------ + ''2006-02-14 14:45:32'' [[nbsp]] This is the best restaurant in Rochester. Everytime I go there I'm transported to some kind of gastronomic dreamland. It's a great place to impress a date. In fact I'm going there tonight for v-day, I'll let you guys know how it goes! Budget Dining Tip: go during lunch, when the prices are around $10 per entree. --["BenMargolis"]

Max of Eastman Place

RossMessing — 2005-08-16T15:40:23Z

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	+ \|\|<bgcolor='#E0E0FF'>'''Location'''\|\| + \|\|25 Gibbs Street\|\| + \|\|<bgcolor='#E0E0FF'>'''Hours'''\|\| + \|\|Lunch: Hours unposted on website, but open days they're open for dinner\|\| + \|\|Dinner: Monday - Thursday 5:30-10:00\|\| + \|\|Dinner: Friday - Saturday 5:30-11:00\|\| + \|\|<bgcolor='#E0E0FF'>'''Phone'''\|\| + \|\|(585)697-0491\|\| + \|\|<bgcolor='#E0E0FF'>'''Website'''\|\| + \|\|[http://www.maxofeastmanplace.com]\|\| + + This is my favorite restaurant in the area (for nearly any definition of area). I've got a soft spot for several others, but this is the best restaurant in the area. If it were transplanted to Manhattan, and had the prices multiplied by 2 or 3, it would be one of the best restaurants there. Tony Gullace, the chef, is a culinary genious. I take a cynical attitude towards most restaurants, looking at the menu, and figuring out what the places is least likely to do wrong. This strategy has served me very well, to the point where my friends comment that I always seem to order the "right" thing. This strategy has no place at Max, because everything here, on an off night, is still phenominal. Everything on the menu is done just right - when you read the description on the menu, and an image in your mind forms of the dish prepared perfectly, you receive something very close to that image (often with a surprising, but pleasant twist). Presentation is elegant and simple. The only problem, if you can call it that, is that the food might be lighter than what a young hungry person might want. If you're jonesing for filet mignon, you're set, but if this isn't a steakhouse. For that, try ["Max Chophouse"] in ["Brighton"], which, and despite this review, I'm not one who says this lightly, serves the best steak I've had outside of Kobe, Japan. + + Before I get the review fully underway - No, I'm not someone who uniformly praises restaurants, nor someone with a vested interest (aside from eating more of his cooking) in Chef Gullace's success. But this is the best restaurant in Rochester, and if you go there, and eat light, and disagree, please add it to the comments below this review, for all to see. + + The drinks at Max are solid. I'm not a wine guy, but friends of mine who I go with are, and they're always happy with the offerings, and they sometimes discover something new. I drink cocktails, and they make flawless margaritas and cosmopolitans (neither are too sugary, salty, heavy, as often happens). + + The food is, as I've said, extraordinary. I'll mention specific favorites of mine, but I've tasted almost everything, and I've never been dissappointed - so don't order something just because I mention it over something unknown that sounds better. That said, I'll begin with the salads (we tend not to order appetizers, except as entrees, but when we've had them they've been great (they tend to be the least traditional, and hence most interesting). The green salad makes you realize just how much a good vinaigrette adds to a salad. There's a solid caesar, but my favorite are the arugala salads - they change every few weeks, but the often have walnuts or pinenuts, a little cheese (goat cheese or gorgonzola), a fruit or sweet vegetable, and a vinaigrette. + + Entrees fall into a few different categories. Pastas and risottos tend to have a light but rich brothy sauce, and vegetables (most often spinach). The entree pastas have red meat (veal in the bolognese sauce, sausage in the most recent iteration). The chicken dish is very good, and not too heavy. The most interesting things are often the fish entrees, always prepared perfectly with an interesting sauce and vegetables to complement it. The red meat dishes are also very good, but if you're interested in larger red meat servings, check out ["Max Chophouse"], the best steakhouse around. Specific favorite entrees of mine: The pastas and risottos (no Atkins for me), and the fish. His swordfish, in particular, is leaps and bounds beyond any other swordfish preparation I've had - he manages to make it neither tough, nor heavy. The tuna, whether done with a soy citrus sauce, or in a more mediterranian style, is always great. The lighter white fishes are probably the best, however - Gullace has the lightest touch with fish I've ever expericenced, and nothing's better than a light but solid and flavorful fish. + + Desserts are great, and often creative. Light sorbets, creme brulle, other standards from upscale places are done very well. In addition, he currently has a lovely root beer float, a fudge brownie sundae, and a martini glass filled with fresh berries, chambord, and fresh whipped cream. These less conventional deserts are just as solid. + + The menu changes regulalry - dishes slide on and off the menu, with favorites returning. Daily specials are often very interesting. + + * Prices can be seen on the [http://www.maxofeastmanplace.com/dinner.asp menu], but salads are $5-9, entrees are around $17-30 (Menu changes, but the prices remain fairly stable) + + * Dietary restrictions: Shouldn't be a problem - inform your server. Vegetarians who want more options can order one of the appetizers in an entree size. One person I eat with can't stand onions, and this can be accomidated without a problem. Vegans might have trouble, but I'll try to find out. + + [[Comments]]