July 4 Weekend @ MAX

06/30/22 - Happy Holiday Weekend!

By Max Hospitality



Max Downtown wins again!

04/07/22 - Statewide Runner-up - Best Wine List

By Max Hospitality

Max Downtown wins Statewide Runner-Up for Best Wine Selection in Connecticut Magazine poll


Max Hospitality in the news

03/30/22 - in the news

By Max Hospitality

Read all about it:

Max Hospitality Begins (3/9/22)

Hartford Courant

Hartford Business Journal


An Interview with Scott Smith & Steven Abrams in the Hartford Business Journal (3/28/22) <read more>



Introducing Max Hospitality

03/08/22 - New Name, Same Great Company

By Max Hospitality

Hartford, CT – March 7, 2021   Max Restaurant Group announced today that Rich Rosenthal, CEO and founding member of the award-winning restaurant and catering business, is retiring and selling his shares to his current partners under the leadership of Scott Smith and Steven Abrams. Rosenthal said the moment was right to step back from the business. The transition will be seamless, he said, and have no impact on restaurant operations, customer service, or Max Group employees. 


“With our many restaurants fully reopened and the business stabilized after one of the most difficult times in our history, this seemed like the right time to pass the baton,” Rosenthal said. “Under the leadership of Scott and Steve, Max Restaurant Group is well-positioned to prosper and move forward in new and innovative ways. It is thanks to their dedication and that of all my partners and hardworking team members, that Max Restaurant Group is a success. My partners have weathered this storm with me and understand the challenges that lie ahead for us and the entire restaurant industry. I am confident that we are ready to meet whatever new challenges come our way.”

Smith will succeed Rosenthal as CEO and President of Max Group and Abrams will take over Smith’s job as Senior VP and COO. Smith and Abrams have formed a new management company Max Hospitality, with their other partners, who will remain in their current roles. In addition, Max Hospitality has retained the full group of investors many of whom were original investors.

Smith has had a long career in the culinary industry and met Rosenthal in the late 1980s while interviewing to be a chef at Max-On-Main. Later, he helped open Max-A-Mia Ristorante in Avon and has since helped open other restaurants for the group, first as Director of Operations and then VP and COO. Abrams was raised in his family's retail business and transitioned to the restaurant business after college, working at restaurants in Manhattan and Colorado before teaming up with Rosenthal, his college roommate, in 1986. He worked first as an assistant manager at Max-On-Main and became a partner in 1996 and opened Max Downtown in Hartford. He also is a partner in Max's Oyster Bar and Trumbull Kitchen. Other Max Group partners are Bob Cooke, of Max's Oyster Bar; John Thomas, of Max's Tavern; Doug Kelly, of Max Burger; Chris Torla, of Trumbull Kitchen; Hunter Morton, of Max Catering; Brain Costa, of Max Fish; and Will Penenori, of the Cooper.  The ownership group have a combined 190 years of experience operating Max Restaurants and many additional years of industry experience.

Liberty Bank provided the financing for the deal. Abrams and Smith praised David Glidden, Stephen Roche and John Jepsen and the entire Liberty Bank team for their tireless work to make the deal happen. “Not only do Steve Roche and Liberty Bank know banking, they understand business, and most importantly, our business,” Abrams said.  They provided guidance during every step of the transaction and did everything possible to simplify and facilitate the lending process.

Max Group grew from one downtown Hartford restaurant started by Rosenthal and his wife, Vicki Rosenthal in 1986, into a renowned collection of restaurants scattered throughout Greater Hartford, Massachusetts, and Florida.

Max Group currently runs 10 successful, distinct, and independent restaurants, and an award-winning catering company. It currently has 900 employees and is actively hiring more. The restaurants include: Max A Mia Ristorante in Avon; Max Downtown and Trumbull Kitchen in Hartford; Max’s Oyster BarSavoy Pizzeria, and Max Burger in West Hartford; Max Fish in Glastonbury; Max’s Tavern in Springfield, MA; Max Burger in Longmeadow, MA; and The Cooper Craft Kitchen & Bar in Palm Beach Gardens, FL.


Rosenthal’s steady hand helped the company successfully navigate the ups and downs of the economy,

changing tastes, and, most recently, the pandemic, Smith said. The $1.6 million renovation and refresh

of Max Downtown in 2017 that gave the group’s flagship restaurant a more modern, informal feel with

broader appeal is typical of the savvy with which Rosenthal and his team have adapted changing conditions and kept the brand strong. The closing of Max Amore in Glastonbury and pausing operations at Trumbull Kitchen in Hartford during the pandemic downturn are other examples of this strategic approach. 


During his 35 years in the business, Rosenthal has created hundreds of jobs in the Greater Hartford region and launched the careers of many well-known area chefs now running restaurants of their own. Billy Grant, the owner of Bricco and the former Grant’s in West Hartford Center, worked with the group at Max-On-Main and was opening chef at Max Amore in Glastonbury. Dorjan Puka, owner of Treva, Avert, Zohara, Artisan Burger, and Doro Marketplace, worked at Max’s Oyster Bar and as Executive Chef at Max’s Tavern before striking out on his own.  Dan Mieser who got his start in the restaurant business at Trumbull Kitchen now owns the Oyster Club and the Engine Room in Mystic and is a past President of the Connecticut Restaurant Association. 


Under Rosenthal’s leadership, Max Group has also raised millions of dollars for local charities and, during the pandemic, for displaced Max employees. In 2015, the group created the Max Cares Foundation, which has provided food and support to countless charities and non-profit organizations in the Greater Hartford region. The foundation also offers scholarships to students interested in pursuing a career in the culinary arts and, during the COVID crisis, provided aid to all displaced restaurant workers and their families, not just Max employees. Smith praised Rosenthal’s many contributions to both the community and the restaurant business in Connecticut.


“Rich is the very embodiment of our group’s mission of providing a truly unique and enjoyable dining experience,” Smith said. “Thanks to his vision, creativity, and example, that mission lives on and will remain at the heart of everything we do.” 


Rosenthal will continue to be a visible presence in the restaurants as a consultant for the group and will have input on real estate and menu development.


“Our mission is constant,” added Abrams. “We could not have gotten here without Rich, and thanks to his myriad contributions over the years, we are poised for success in the future.” 


“Over many years, Max Restaurant Group has built a unique and special place in the landscape of Connecticut dining, and they’ve done it through the tireless work and leadership of Rich Rosenthal,” said Scott Dolch, President and CEO of the Connecticut Restaurant Association. “In addition to employing hundreds and hundreds of people, Rich and his partners have been leaders in their communities, supporting important causes throughout the Greater Hartford region. Connecticut is a better place to live, work and dine thanks to Rich Rosenthal, and the restaurant industry both thanks and salutes him as he takes this next step in a distinguished career.” 


Rosedale Farms Community Supported Agriculture

03/01/22 - Enjoy weeks of Rosedale Farms' delicious CSA Program!

By Max Restaurant Group


Enjoy weeks of Rosedale Farms' delicious CSA Program! (Summer & Fall,) Their CSA (Community Supported Agriculture) Farm Membership Plan is a program at Rosedale Farms where Community Members such as yourself sign up in the Winter, before the growing season begins, to receive 10 or 18 weeks worth of fresh produce in the height of their growing season. Typically, each bag is valued at around $50 and is adequate for a family of 4 so you're actually coming out ahead of typical retail prices!





Valentine's Day Dinner Packs TO GO

02/01/22 - Wine & Dine with your Valentine

By Max Catering & Events



Thanksgiving 2020

11/01/21 - Let Max do the Cooking

By Max Catering & Events


The best meals are the ones you don't have to worry about.

This Thanksgiving, let Max Catering & Events handle it all.

We'll provide the turkey and all the trimmings.

We have some new items this year, including wines and cocktails,

so relax, spend time with family, stay safe, and enjoy.



Easter at Home

03/12/21 - Let Max do the Cooking for your Easter celebration

By Max Restaurant Group


Did you order a Dinner Box?

Click HERE for reheating instructions.




Passover 2021 : Let Us Cater Your Seder

03/07/21 - Let Max do the Cooking

By Max Restaurant Group



We're Hiring!

03/05/21 - Looking for work? Look no further!

By Max Restaurant Group


Send us your resume HERE




Meatball Mondays are BACK @ Savoy

03/01/21 - $2 meatballs. Every Monday. All day long!

By Max Restaurant Group



Holiday Dinner Packs

12/10/20 - Holiday Dinner Packs @ Max

By Max Restaurant Group



Roasts for the Holidays

12/02/20 - Help us donate a Roast

By Max Cares Foundation






Thanksgiving TO GO

11/20/20 - Roast Turkey Dinners to go!

By Max Restaurant Group



Order Online




Order Online




Order Online




Order Online




Order Online




Max Chef to Farm : Tapas & Corn Dinner

07/14/20 - 13th Annual Tapas & Corn Dinner

By Max Restaurant Group



Max Chef to Farm : Downtown al Fresco

06/23/20 - City Dining on the Farm

By Max Restaurant Group



2020 News @ MAX

06/05/20 - News you can use

By Max Restaurant Group

 For the latest information on Events at MAX, visit our BLOG.












Mother's Day 2020

05/07/20 - Special Menu Available

By The Cooper Craft Kitchen & Bar





Max Fish & Max's Oyster Bar Family Packs To Go

04/29/20 - Family Share Packs Available

By Max Restaurant Group


(photo by Cheyney Barrieau Photography)


Wednesday & Thursday : 12PM - 4PM

Max Fish : 860.652.3474
Max's Oyster Bar : 860.236.6299

Friday & Saturday : 4PM to 8PM





Savoy Pizzeria is now OPEN!

04/23/20 - We're back!

By Max Restaurant Group


3 - 9 PM

No Contact Curbside Pickup in the back parking lot.




Mother's Day 2020

04/21/20 - Details on Take Out & Delivery Coming Soon

By Max Restaurant Group

Select Max locations will be offering special Mother's Day menus for take-out and delivery.

Details will be posted soon! 


Passover & Easter Food TO GO!

04/07/20 - Food by Max Catering & Events

By Max Restaurant Group

Looking for some food for the upcoming holidays?

Max Catering & Events has got you covered!


Ordering has closed!


For re-heating instructions for PASSOVER, click HERE




Max Closed Temporarily

03/31/20 - All locations closed temporarily

By Max Restaurant Group

After much consideration, the Max Restaurant Group has made the difficult decision to temporarily close our restaurants, effective Tuesday, March 31, 2020. Although we have practiced increased efforts in sanitizing and cleaning, we feel that it is best to eliminate interactions with the public and with each other.  We consider our guests and our employees as family and for the protection of all we feel it best to close our doors.  We are fortunate to have been able to make this decision at a time that no one in the Max family has been exposed, diagnosed, or symptomatic with COVID-19

We are so very grateful for the hard work from our team to keep our restaurants going, and the incredible support that our guests have shown us during this crisis.  We are devastated to have to put all of these relationships on hold until it is safe to reopen. Max Catering & Events, however, will continue to operate and offer catered meals to go for Passover and Easter.

All of us at the Max Restaurant Group are thankful to the community, many of whom purchased gift cards last week in support of our employees and are extremely grateful for that support . Those funds will provide much needed aid to our staff and their families through this crisis. Our team is anxious to get back to serving the community and to continue to offer uncompromising commitment to quality, service, style, and cuisine.

Thank you.

Richard B. Rosenthal


Max Restaurant Group



6 Feet Apart Family Packs @ Max

03/25/20 - Serves 4 people

By Max Restaurant Group



Savoy Pizzeria

Max Burger West Hartford

Max Burger Longmeadow


Max Employee Relief Fund

03/24/20 - Please support our Employees!

By Max Restaurant Group



Max PREParation

03/09/20 - What we're doing about Coronavirus

By Max Restaurant Group

We take great pride in the work that goes into serving the 4,000,000 of you that come to our restaurants every year because you know that we care and because we take the work out of having an enjoyable meal.  You don’t need to think about how much fish to buy or how much soup to make nor do you have to look up a recipe for a salad dressing.  It takes countless man hours and indescribable effort to always be prepared for you, yet here we are in 2020 taking our preparations for serving you to a whole new level as the threat of Coronavirus looms large dominating the news and the conscience of every one of us.


Get MAX Delivered!

01/13/20 - Order now from DoorDash, Grubhub or UberEats

By Max Restaurant Group

Can't get to your favorite Max restaurant today? Get it delivered!

Click (more) for all the information



Vote for MAX!

01/06/20 - Vote for Max!

By Max Restaurant Group


Our restaurants are up for a few awards in Hartford Magazine.

We'd really appreciate your votes. Click HERE to vote. Thank you!





Max News & Events

12/11/19 - News you can use

By Max Restaurant Group







Let Max do the cooking this Thanksgiving!

Orders due by Friday, November 22, 2019 @ 5pm.



(photo by Abel Santana)

 Raise a glass! This month, Max Restaurant Group debuts Max Family Cuvee Reserve Chardonnay. The Sonoma County chardonnay is the latest wine to be released under the Max Family Cuvee label. To welcome the new addition to the family, all Max locations in Connecticut and Massachusetts will offer reduced prices on bottles of the wine.

 The restaurant group launched into the wine business in 2007 with a Napa Valley red blend. The new chardonnay is French oaked with nuances of baking spices and is versatile enough to complement any dish.


Max Family Cuvee Reserve is specially curated wine. We work with a partner winery to customize the flavor profile and style,” said Brian Mitchell, Max Restaurant Group’s wine and beverage director. “I take part in the production cycle, tasting barrel samples before the wines are finalized to ensure each vintage works with the cuisine across our various restaurants.”

 Wine down with a bottle of Max Family Cuvee Reserve Chardonnay today!



Max Chef to Farm : 2019 Season is here!

Tickets available now.

Visit the website for all the details!


 Arrivederci Amore.

Max Amore to close after 25 years.

Read more HERE



Derby-inspired food & drinks in the bar areas at

Max Downtown | Max's Oyster Bar | Max's Tavern

Best Hat Contests for the ladies at Downtown & Oyster


Call for information:

Max Downtown | 860.522.2530 | purchase tickets

Max's Oyster Bar | 860.236.6299

Max's Tavern | 413.746.6299





Dine for a Cause to Promote Autism Awareness at MAX

All 11 Max locations to increase awareness and raise money for Autism Speaks New England & Palm Beach County Chapters.

HARTFORD, CT – Compassion needs no words when you dine at a MAX restaurant for its fourth annual “Dine for a Cause” event. On Tuesday, April 2, dine at any of the 10 Max restaurants in Connecticut or Massachusetts or at The Cooper in Palm Beach Gardens, FL, in support of World Autism Awareness Day and to help those in our community who have Autism Spectrum Disorder.

During the one-day fundraiser, a portion of your bill will be donated to Autism Speaks. Guests are asked to mention the fundraiser to their server or bartender for proceeds to go to the charity. Additional donations will be accepted through Sunday, April 7.

This feel-good event goes beyond charitable giving, it’s personal. Bobby Venetianer, Max Restaurant Group Director of Community Outreach, has a child on the spectrum. “Nearly everyone knows someone who has been touched by autism, whether it’s a family member or a friend. We are proud to raise awareness and funds so individuals with autism, and their families, can achieve their best life”, said Venetianer.

A bite at a Max Restaurant can help Autism Speaks’ mission, which is to promote solutions and support. So, grab a seat and champion your neighbors in the autism community!

About the Max Restaurant Group

Founded in 1986 by Richard Rosenthal, the Max Restaurant Group currently operates 11 successful, distinct, and independent restaurants in the Greater Hartford, CT/Springfield, MA areas and The Cooper in Palm Beach Gardens, FL. The company prides itself on its customer service and innovative approach in delivering the best dining experience possible and always put forth an uncompromising commitment to quality, service, style, and cuisine. To share in the experience, please visit us in our restaurants or at

About Autism Speaks

Autism Speaks is the world’s leading autism science and advocacy organization. It is dedicated to funding research into the causes, prevention, treatments and a cure for autism; increasing awareness of autism spectrum disorders; and advocating for the needs of individuals with autism and their families. Autism Speaks was founded in February 2005 by Suzanne and Bob Wright, the grandparents of a child with autism. Since its inception, Autism Speaks has committed more than $570 million to its mission, the majority in science and medical research. On the global front, Autism Speaks has established partnerships in more than 70 countries on five continents to foster international research, services and awareness. To learn more about Autism Speaks, please visit

For more information, please contact Mr. Venetianer at



@ Max's Tavern



Spring Vegetable Grain Salad

As seen on Better Connecticut - 3/11/19


An Italian Wine & Food Pairing Dinner w/ Frescobaldi at Max Amore

Wednesday, March 20 @ 6:30pm

Click here for details.



closed for a few days while we build a new kitchen.

Will re-open for dinner on Thursday, March 7, 2019

Thank you for your understanding




A week-long event hosted by the CT Restaurant Association to showcase and celebrate restaurants across the state. Funds raised during the event support the CT Hospitality Education Foundation, dedicated to the development of future restaurant industry leaders. Max Restaurant Group is honored to participate.

For menus, please visit the website of the Max restaurant at which you wish to dine.


As seen on Better Connecticut - Wed., February 6, 2019

Will You Be Mine?

A Valentine’s Day Salad


(Serves 2 people)


Recipe by Chef Hunter Morton



1 ea red beet- roasted, ¼ inch dice

1 ea chiogga beet- roasted, ¼ inch dice

1 ea blood orange, peeled and sliced

6 oz red watercress (green is fine)

3 oz goat cheese, rolled into small balls

2 oz pistachios, toasted and chopped

1 oz pomegranate seeds

3 oz pomegranate vinaigrette (recipe follows)


Pomegranate Vinaigrette

2 tbsp honey

¼ cup red wine vinegar

½ cup pomegranate juice

½ cup extra virgin olive oil

Salt and pepper to taste

Mix all liquids into honey, season with salt and pepper




Mix all ingredients together and enjoy!


Savoy Cares

An on-going series of fundraisers for local West Hartford organizations.

The 2nd Tuesday of every month.

February benefits West Hartford Little League.


As seen on Better Connecticut – Monday, January 7, 2019

Savoy Pizzeria Veal & Pancetta Meatballs


(as voted by readers of CT Magazine)

Yield : -12- 3 oz. meatballs

Recipe by Chef Hunter Morton


1 lb. ground pork

1 lb ground veal

4 oz. diced pancetta

1 onion, diced

4 ea. garlic clove, chopped

2/3 cup parmesan cheese

2 ea. eggs

2 slices sourdough bread

½ cup milk

2 Tbsp salt

1 Tbsp red pepper flake

1 tsp black pepper


Soak sourdough bread in milk for 10 minutes, squeeze out milk discard

Combine all ingredients in a mixing bowl, mix by hand, do not OVERMIX

Roll into 3 oz balls

Place on sheet tray

Chill for 30 minutes

Bake for 15 minutes till brown at 375Ëš

Simmer in your favorite tomato sauce for 20 minutes

Enjoy – but be careful…they’re hot!



West Hartford Restaurant Week

January 7 - 20, 2019























10/8 - 10/14/18

At all CT Max locations

Special prix-fixe menus available all week long!

Check it out!






To see all events, visit out CALENDAR




Max Culinary Director Hunter Morton is cookin' on TV

Better CT

Fox61 Morning Show






Max Belltown Hill Orchards Blueberry Salad

With Cornbread Crotons & Honey Lemon Vinaigrette


Yield 4 salads

By Chef Hunter Morton



8 oz mixed greens (feel free to use spinach or arugula)

4 ears of fresh corn, grilled or boiled, removed from cob

4 oz ricotta cheese

1 cucumber, sliced- optional

1 pint cherry tomatoes, halved – optional

2 oz sunflower seeds, toasted

2 cups cornbread croutons (recipe below)

6 oz blueberry honey vinaigrette (recipe below)

1 cup fresh blueberries

Salt and Pepper



Place greens, croutons, and dressing in bowl. Lightly toss, top with blueberries, charred corn, cucumbers, tomatoes, ricotta, sunflower seeds, enjoy!!


Cornbread Croutons

Cornbread- feel free to use a box cornbread or muffin mix just add 1 cup to small batch recipe


Chef Hunter Morton’s Cornbread Recipe

Place cast iron skillet in 400-degree oven while preparing

1 ½ cup cornbread

1 cup all-purpose flour

¾ cup granulated sugar

1 ½ tbsp baking powder

2 eggs

1 ½ cup milk

1 tsp salt

¼ cup melted butter

Combine all dry ingredients in a bowl, crack eggs and whisk in separate bowl, make a “well” in dry ingredients place all wet ingredients in well, slowly mix in, should be nice and smooth, fold in blueberries, Pour into cast iron skillet. Bake 20 minutes or till toothpick comes out clean. Set aside to cool. Cut Cornbread in half dice into ½ inch croutons and place on sheet pan for 3 minutes. Use the other half to make friends.


Blueberry Honey Vinaigrette Dressing

½ cup blueberries

1/3 cup lemon juice

3 tbsp honey

½ cup olive oil

A pinch of salt

Combine blueberries lemon juice and honey in blender, slowly emulsify in oil, season








(photo by Winter Caplanson | Connecticut Food & Farm)




A chef returns and the other is movin’ on up


HARTFORD, CT - The MAX Restaurant Group, with eleven locations in Connecticut, Massachusetts, and Florida, is proud to announce the return of a former executive chef to the Max family and another long-time chef getting a well-deserved promotion.


Hunter Morton has been promoted to the newly created position of Culinary Director of the Max Restaurant Group. Hunter was most recently Executive Chef at Max’s Oyster Bar in West Hartford, CT. Bob Peterson, formerly Executive Chef at Max Fish in Glastonbury, returns after a few years away from the Max group, to become the new Executive Chef at Max’s Oyster Bar.


Mr. Morton is excited about this new opportunity within the Max Restaurant Group. “I look forward to working with all our chefs and helping them bring even more creative and fresh ideas to all our menus and ultimately to our guests”, he says. In his new role, Mr. Morton will work with all the Max Executive Chefs to support their cooks and Chefs and help evolve their food and menu items. He will also oversee all of the dining aspects this summer during the 11th Annual Max Chef to Farm series of events. Scott Smith, VP/COO of the Max Restaurant Group says “We have toyed with the idea of having someone in this position for years but finding the ‘right’ person for the job was difficult; someone who is hard-working, understands our culture, makes great food and has the respect of our Chefs and the group. Hunter has met those qualifications during his thirteen years with the group”.


Mr. Morton is passionate about cooking and has always been committed to giving back to the community. In 2010, he was one of the founding chefs at Growing Great Schools, a West Hartford non-profit which helped to introduce fresh, healthy lunch items and overall wellness into the public-school system. In addition, Hunter has spent time with students during annual school career days and conducted cooking classes at various schools. Since 2014, he has been involved with Journey Home, a non-profit in Hartford that works to end homelessness in Greater Hartford.


Bob is happy to return to the Max group and take the reins at Max’s Oyster Bar. His expertise and creativity will help maintain the culinary standards that the restaurant has cultivated over the years and continue to keep it as the “Best Seafood Restaurant”, as voted in a number of recent local polls.


For more information, please contact Bob Venetianer at





Max Restaurant Group : The Best of Hartford

Hartford Magazine's Best of 2018



Best Overall Restaurant - Max Downtown

Business Entertaining - Max Downtown

Power Lunch Spot - Max Downtown

Wine List in a Restaurant - Max Downtown

Best Bartender (Scott Burns) - Max Downtown

Happy Hour - Max Fish

Best Seafood - Max's Oyster Bar

Best Place to Get a Burger - Max Burger


1st Runner Up

Best Place to Get a Pizza - Savoy Pizzeria & Craft Bar

Best Seafood - Max Fish

Special Occasion Restaurant - Max Downtown

Best Waitstaff - Max Downtown


Thank you to all who voted!







07/18/19 - Events

By Max Restaurant Group





Max Downtown - Wine Spectator

07/18/19 - Max Downtown Restaurant Spotlight in Wine Spectator Magazine

By Max Restaurant Group

A longtime local go-to for superior wine and food, Max Downtown

opened in Connecticut’s capital city in 1996.


< < < Read more > > >


4th of July Lobsterfest Weekend!

07/01/19 - $29.95 special at Max Fish & Max's Oyster Bar

By Max Restaurant Group




09/13/16 - Recent Reviews for Max Amore

By Max Restaurant Group

Here's what people are saying about Max Amore:




5 stars - Buzz355 - Windsor Locks, CT

Every time I go here the quality of the food is excellent and the price is reasonable for what you are getting. I compare this place to...Bricco in West Hartford and Glastonbury, and Rizzutos in West Hartford. Max Amore stands out among these others. The food and the specials are excellent and the service is always good. (Trip Advisor)


4 stars - KMAN1981 - Coventry, CT

Great little stop in on a Sunday for brunch. $20 and I had a bloody Mary (not from a bottle) with fresh horseradish, yogurt parfait, prosciutto eggs benedict, and a cannoli. I wish the eggs benedict had a bit more prosciutto and was a bit crispier, but the hollandaise was on point. Not too heavy and had slight citrus notes. For the quality and amount of food, this was definitely worth the visit. (Trip Advisor)


5 stars - Ashika B. - Wethersfield, CT

Max Restaurant Group never disappoints and Max Amore is no exception. My most recent visit was during brunch. This is easily one of the best (non-buffet) brunch experiences you can have in the Greater Hartford area. The $20 Prix Fixe menu includes a brunch cocktail (Bloody Mary, Mimosa, Bellini or Screwdriver), a parfait, coffee/tea, a bread basket, main course and dessert. Main course options include your choice of either Proscuitto Benedict, Wine and Cheese Frittata, Cotto Ham and Eggs, French Toast, Eggs in Pergatory or Egg Florentine Pie. Delicious! The food is amazing, the service is efficient and the restaurant has warm decor. A great place to spend a Sunday morning alone or with friends. (Yelp)


4 stars - Stm T. - Stamford, CT

This is a great restaurant with great food and service. I've been going here since the late '80s when it opened! They have maintained the overall quality all this time! (Yelp)




Chef Hunter Morton's Herb Grilled Lobster with Asparagus & Chipotle BBQ Glazed Squash

06/17/16 - As seen on Fox 61

By Max Restaurant Group

 Herb Grilled Lobster

Recipe By Chef Hunter Morton
2 each 1 ½ lb. Lobsters
¼ cup olive oil
Garlic Butter
8 Tbsp. soft butter
1/4 cup spring garlic, chopped fine
1 Tbsp. parsley, chopped
1 Tbsp. tarragon, chopped
1 Tbsp. chives, chopped
1 each lemon, zested
1 Tbsp. old bay
Heat Grill for 12 Minutes
Combine all garlic butter ingredients together in bowl and chill.
Split Lobster in half lengthwise, remove tomalley (the green stuff inside), crack claws
Drizzle lobster with oil, season with salt & pepper
Place lobster on hottest part of grill cut side down
Cook for 3- 4 minutes
Flip Lobster over, top with some of lemon-garlic butter
Grill for 5 additional minutes, and then remove from grill, top with more lemon-garlic butter
Serve Hot.
Smoky Brown’s Harvest Asparagus
1 lb. asparagus, trimmed
¼ cup mayonnaise
1/8 cup extra virgin olive oil
3 Tbsp. lemon Juice
1 garlic clove, crushed
1 Tbsp. smoked Paprika
1 Tbsp. cumin powder
2 Tbsp salt
Whisk oil into mayonnaise; add lemon juice, paprika, cumin, salt
Add asparagus, let sit 30 minutes
Grill asparagus over moderate heat for 5 minutes, turning as needed.
Asparagus should char and blister
Remove from grill. Season if needed
Chipotle BBQ Glazed Rosedale Squash
3 medium zucchini cut in half
3 medium yellow squash cut in half
Chipotle BBQ Sauce
½ cup ketchup
¼ cup chipotle peppers, puréed
¼ cup Worcestershire sauce
3 Tbsp. brown sugar
3 Tbsp. molasses
3 Tbsp. cider vinegar
3 Tbsp. lemon juice
1 Tbsp. dijon mustard
2 tsp. salt
1 tsp. pepper
Combine all ingredients
Place squash in BBQ sauce let sit 10 minutes
Place squash on hot spot on grill
Turn after 2 minutes, brush on more sauce
Cook another 3 minutes, turning as needed
Serve hot

4 Star Review in Hartford Magazine (Feb. 2016)

02/03/16 - 4 Star Review in Hartford Magazine (Feb. 2016)

By Max Restaurant Group

Read the Review in Hartford Magazine


A Profile of Richard Rosenthal in Bentley (College) Magazine

08/28/15 - Read about Rich in Bentley Mag

By Max Restaurant Group

Click here to read the full article.



The Cooper Announces New Brunch Menu

10/30/14 - November brunch proceeds to benefit the Palm Beach County Food Bank

By The Cooper

Chef Adam Brown has announced that “Sunday Funday” is about to get really appetizing with the launch of a new brunch menu. Available every Sunday from 11 a.m. to 3 p.m., the rustic, let’s-try-it-all menu caters to hungry foodies who enjoy spending time with family and friends over a good meal. 


Max's Tavern Featured on Phantom Gourmet

08/12/13 - Max's Tavern Featured on Phantom Gourmet

By Max Restaurant Group

 Max's Tavern Featured on Phantom Gourmet on Saturday, August 11, 2013.


Fox CT and Max Restaurant Group Pour In HUGE Returns for Hartford's Kids

07/19/13 - Guest Bartender Night at Trumbull Kitchen Raises Excitement and Funding for Hartford's Camp Courant 2013 Buddy Bash

By Max Restaurant Group

A packed Trumbull Kitchen was the scene on a steamy July night for a wonderful evening in celebration of Hartford. Stephen King, Justin Beiber, and a fireworks celebration were not even the headline event, as special guests flocked to the downtown location in support of Hartford’s Camp Courant. The team from Fox CT continued is fantastic history of giving to the youth organization by taking part in a ‘Guest Bartender Night’ raising much needed funding for Hartford’s youth. The doors of Trumbull Kitchen were opened as a result of the continued kindness and generosity of Max Restaurant Group President Rich Rosenthal. Rosenthal, who always has made the community of Hartford and its children a priority, once again will be a major contributing force behind the upcoming annual Camp celebration known as Buddy Bash. Jimmy Altman, Erika Arias, Logan Byrnes, Rich Coppola, Ray Dunaway (WTIC AM 1080), and Joe Furey provided guests with a variety of cool libations in an effort to support the oldest and largest FREE summer program currently in the United States. More than $1100 was raised in less than two hours which Hartford’s Camp Courant will use to continue its ongoing work in making a difference for Hartford’s kids. Located in Farmington, it has been Hartford’s Camp Courant mission since 1894 to provide a FREE summer sanctuary where children can develop positive relationships, learn, and most importantly, have fun.



MRG supports GGS (Growing Great Schools)

11/01/12 - Our Hartford and W. Hartford restaurants feature desserts made with locally grown apples

By Max Restaurant Group

This weekend, November 2, 3, & 4, four Max restaurants will be featuring dessert made with locally-grown apples to raise money for Growing Great Schools (GGS). 


Max Burger Graces the cover of Hartford Magazine

09/28/12 - Max Burger Graces the cover of Hartford Magazine

By Max Restaurant Group

 Max Burger graces the cover of Hartford Magazine


The "Kobe Fun" guy burger lands on the cover of the latest issue of Hartford Magazine in their story highlighting the best burgers and brews in the Hartford area.




Max's Chef to Farm Dinner nationally recognized by Fodor's

07/09/12 - One of the Top 5 "fabulous farm dinners" in the US.

By Max Restaurant Group

Max Restaurant Group is thrilled to be nationally recognized by Fodor's Travel Guide for our Chef to Farm Dinners. 


MRG Salutes Michael Corcoran on his Environmental Excellence Award

04/27/12 - Conservationist, Environmentalist and Migratory Songbird Enthusiast Michael Corcoran to receive the 2012 Environmental Excellence Award

By Max Restaurant Group

Max Restaurant Group salutes Michael Corcoran, who has worked for many years at Max Amore, for this distinguished award. He is set to receive this award on Saturday, April 28th, 2012 at the Earth Fair at the Connecticut Audobon Society Center at Glastonbury.


Rave review of Max Downtown in the NY Times

04/08/12 - "Terrific", "Max impresses".

By Max Restaurant Group

From the Sunday New York Times (4.8.12)


Connecticut Magazine Features Max's Farm Dinners

07/07/10 - Dining at a farm is more than a magical experience; it cultivates the local-sustainable food movement.

By Elizabeth Keyser

Click here for the full story.


Chef Morton's Potato and Sweet Potato Latke Recipes!

12/07/09 - Chef Morton's Potato and Sweet Potato Latke Recipes!

By Hunter Morton, Executive Chef, Max Downtown