Dallas native Patrick Russell will be the executive chef at the soon-to-open Max’s Wine Dive on McKinney Avenue in Oak Lawn. Russell spent the last four years at Craft Dallas where he started as a line cook and ended as a sous chef. He’s now in the top-clog position and will preside over a staff that includes Adam Shallenberger former sous chef at Ellerbe Fine Foods in Fort Worth.
On the floor and in the cellar will be Paul (Dali, Nana) Pinnell and Mark Cotton. Pinnell will be generally managing with Cotton assisting. Juan Taboada, who put together a nice list at Decanter Restaurant and Wine Lounge, will be buying and managing the restaurant’s retail program.
Cue the press release
MAX’s Wine Dive is bringing its mantra of “Fried Chicken and Champagne?…why the hell not?!?” to Uptown Dallas. With a plethora of wines from around the world and expertly prepared gourmet comfort food, MAX’s provides an “urban-chic” atmosphere that is relaxed and unpretentious. Half of the menu will showcase MAX’s “Classics,” known to all MAX’s locations, including the Famous Southern Fried Chicken, The Texas “Haute” Dog, and Pan Borracho (“drunk bread”). The other half of the menu will feature Chef Russell’s own creations – items which will be unique to Dallas – utilizing the freshest seasonal ingredients available.
Opening date is mid-September.
