Maximilians Restaurant Restaurant Review: For 20 years, chef Laszlo Bossanyi introduced Valley diners to authentic Hungarian cuisine at his Ventura Boulevard eatery, Hortobagy. Now he’s at Maximilians, in the burgeoning NoHo arts district. In one room, murals of Parisian storefronts are left over from the previous tenant, while the main dining room is a tasteful collection of white linen-clad tables dressed up with flowers and candles. The patio is particularly romantic, adjoining a lovely rose garden and offering seating inside private cabanas. Austro-Hungarian classics include smoked pork knuckle with horseradish, quail egg and celery mayonnaise to start. Mains range from classics like gulyas (veal stew) to chicken paprika, house-made "laska" pasta with shiitake mushrooms, and a very respectable wiener schnitzel. An impressive crispy-skinned half-duck arrives with a trio of fruit sauces and braised red cabbage, and some lighter seafood dishes are served as well. House-made desserts are definitely worth lingering over, include two versions of strudel, apricot crêpes called palatschinken, and a Sacher torte with crème fraîche. The wine list is not extensive, but provides a reasonably priced selection of California, French, Austrian and Hungarian labels that pair well with the cuisine.
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