Max Downtown
City Place
185 Asylum St. (Trumbull St.)
Send to Phone
Hartford, CT 06103
860-522-2530 | Make Restaurant Reservations
Cuisine
Open
Lunch Mon.-Fri., Dinner nightlyFeatures
- Private room(s)
- Full bar
- Reservations suggested
- Entertainment Thurs.-Sat.
- Open late Fri.-Sat.
- Business casual
Wine
Great Wine List* Click here for rating key
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 crispy Rhode Island-style calamari with cherry peppers and garlic butter and 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-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 like foie-gras butter, thyme-scented jus and Cognac-peppercorn cream. If you've somehow got room for dessert, Max's daily-made cheesecake should fix that. What's arguably the city's definitive restaurant also serves what is inarguably its definitive crème brûlée. |
Soothe
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Sip
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Serve
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RESTAURANT AWARDS
Just published! Our annual restaurant issue features the Best Cheap Eats and our Top 40 U.S. selections, including including Corton in New York and more!













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 crispy Rhode Island-style calamari with cherry peppers and garlic butter and 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-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 like foie-gras butter, thyme-scented jus and Cognac-peppercorn cream. If you've somehow got room for dessert, Max's daily-made cheesecake should fix that. What's arguably the city's definitive restaurant also serves what is inarguably its definitive crème brûlée. 

