This week’s establishment: Max’s Harvest, Farm to Fork
The scene: It’s no wonder Max’s Harvest has become a locals’ favorite since, throughout the seasons, local farmers dictate the menu. That is, this casual spot just off the main drag, in Delray Beach’s Pineapple Grove district, relies on whatever the freshest local ingredients are to design weekly menus. (Max’s lists the eight local farms it works with on its menu.) And it flies in fresh ingredients daily to highlight the national food trends that diners enjoy, surrounded by dark woods and earth tones, low light and a cozy familial atmosphere. Despite a recent change in the kitchen, with the departure earlier this year of chef Chris Miracolo, the menu is firmly in the hands of Max Group executive chef/ partner Patrick Broadhead, who has nipped off a few items to continue playing to Max’s Harvest’s strengths.
Subscribers get total access to this story, and all our in-depth news, digital editions and exclusive content. Subscribe today, or try a 24-hour or 7-day digital pass.
All Day Access — 24-hour digital pass99¢ for 24 hours
All Week Access – 7-day digital pass$3.99 for 7 days
All Access, All the Time – Print & DigitalView Offers
Post Print Subscriber — I need to register my account for digital access.Access Digital
Registered Post Subscriber — Sign me in.Sign In
C O C K T A I L
2 ounces Hangar One Maine Wild Blueberry Vodka
1 ounce simple syrup
10 to 12 blueberries, muddled
Fresh mint sprigs
Combine ingredients in a shaker and shake vigorously. Strain over ice and top with a splash of soda water. Add several blueberries to garnish.