Open late Fri.-Sat.
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Max Downtown Restaurant Review: Richard Rosenthal and Steve Abrams have a winner in Max Downtown. They know it, and so do their clientele: Max caters to big shots looking to flash a bit---okay, a lot---of cash. The kitchen, however, more than lives up to the hype it generates, taking you on a world tour with a sophisticated menu that befits the cosmopolitan vibe. For starters, there's Rhode Island-style calamari with cherry peppers and garlic butter or Maryland lump crab cakes with chipotle-orange tartar sauce and crispy potatoes. Move on to oven-roasted Nantucket striped bass with a saffron corn sauce and lemon-basil ricotta gnocchi, or soy-and-maple-brined Kurobuta pork chop, enriched by a red wine and miso sauce and paired with pork fried rice and shiitake wontons. Of course, where fat cats gather, chops proliferate; here the choice cuts come with an array of neo-classic sauces such as foie gras butter, thyme-scented jus and Cognac-peppercorn cream. If you've somehow saved room for dessert, try the chocolate chip ice cream cake or Max’s cheesecake.