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Maximillians Grill & Wine Bar Restaurant Review: Maximillians’ adventurous menu has drawn a loyal following in Cary for more than 20 years. The bistro specializes in offbeat flavor combinations, appealing to those who like to walk on the culinary wild side. Owner-chef Michael Schiffer turns out boldly inventive dishes such as pork tenderloin stuffed with pistachios and served with a port-fig reduction sauce, the signature voodoo tuna with mahogany noodles, crisp slow-roasted duck with a ginger-cumin-apricot glaze, espresso-crusted rib-eye steak, or grouper with a balsamic-ginger-wild mushroom sauce. The flavors are such that one might fear losing sight of the primary ingredients. Tamer tastes will find winning options like a Greek salad with grilled mahi or the daily pasta special. Homemade gelati rate as the house signature dessert. The global wine list, with some choices by the glass and some half bottles, covers about 100 options, including dessert wines.