Bar open late
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Max Lager's Wood-Fired Grill & Brewery Restaurant Review: Chef Tim Magee is devoted to local and sustainably produced ingredients, as he moves Max Lager's toward chef-driven criteria. The restaurant now makes its own andouille and bread for the sliders. Tempura oysters sound over-the-top but are crisp and tasty. The pecan-crusted trout with black truffle grits was good, but the truffle was too strong for the grits, obscuring their flavor. Ginger-flecked wild mushrooms with spinach made a fine accompaniment, however. The renovated brick building offers two levels of atmospheric enjoyment, with the top level chiefly designated for private parties. The beer sampler guides you through what's currently in the tanks. For the kids, get the house-made root beer or the ginger beer. There also is a wine list, but whatever for? Owners and spouses, Alan and Cindy LeBlanc, and their partner John Roberts, brewmaster, have outlasted many other downtown dining ventures.