Café Maxx is a destination, not just a dining experience. Those who desire impeccable food in a lively yet unpretentious atmosphere will be drawn to this landmark restaurant in Pompano Beach.
Darrel Broek greets guests as they enter the main dining area. He has a charm and energy that’s captivating. The same is true of Chef Oliver Saucy, as he moves effortlessly in his kitchen preparing enticing dishes for patrons in the café. That identical energy radiates throughout the staff. Justin Dever, our server, has been with Café Maxx for more than 13 years. He enthusiastically shares how the chef changes the menu daily, but some items are favorites and remain always. He’s not a typical server. Justin has taken a step beyond to learn specifics on wine, food, and how to educate the diner on what is best to order with a specific entrée.
Chef Oliver makes it extraordinarily difficult to choose between appetizers. They’re all enticing. The fresh chilled Maine Lobster Summer Roll with citrus and sweet chili ponzu is light and delicious. The Slice of Caviar Pie is served with egg, onion, layers of sour cream, and topped with tobiko caviar. It’s wonderful. But there are two must-haves appetizers you won’t want to miss. The Tuna Sashimi Pizza is unique. Served on a fried wonton, this crispy pizza with wasabi cream cheese, ginger, and caviar is outrageous.
“Almost every table orders the pizza,” Justin smiles, and now I know why. The most tempting is the Sautéed Hudson Valley Duck Foie Gras. Served with key lime curd, wilted spinach, and orange-pomegranate sauce, this is beyond words. The curd almost resembles a bread pudding. Unbelievably delectable!
There are many options when ordering at Café Maxx. Soups, salads, pastas, lighter fare (reduced calories, lower carbohydrates and smaller portions), along with other selections that will tempt you. There is something for every palate.
When the entrees are served, every plate is a piece of art.
The Dark Cherry and Raspberry Glazed Duck Breasts rest on a double potato and mascarpone au gratin with beans and carrots. The sauce is a mixture between a touch of sweet with the right amount of spice to sneak up on you. The Three Peppercorn Filet Mignon is tender and extraordinary. The steak is prepared spot on and is delicately placed next to the three cheese au gratin potatoes, shallot-thyme compound butter, and natural jus. This is one menu item that is always offered and ordered. A fish dish not to miss is the Lemon Herb Salmon. Perfectly seasoned, flaky and delicious, the salmon is placed on top of ruby and gold beets, sweet potatoes, spinach, and just the right amount of citrus butter.
By this time, you are satiated but you cannot miss dessert. Room must be made for pastry chef Bernie Delacruz’s specials and house favorites. I believe in eating desserts always. Life is short and sweets are worth indulging. I also believe that Café Maxx’s Butterscotch Bread Pudding may be one of the best I have ever had in the world. Served with pretzel crumble, caramel drizzle, and vanilla ice cream, you will not be disappointed. The Warm Apple Tart with apple jack caramel, almond frangipane, and cinnamon-scented ice cream also rivals the pudding. Also worth mentioning is the Vanilla Bean Crème Brulee. You will love the almond lace cup with pineapple rum caramel sauce and cookies decorating the plate.
Café Maxx celebrated its 29th year anniversary last month. Enjoy a simply wonderful dinner or celebrate something special with Darrel and Chef Oliver.
2601 E. Atlantic Blvd. Pompano Beach
5:30 p.m. – 10:30 p.m.
5:30 p.m. – 11:00 p.m.
5:30 p.m. – 10:00 p.m.