Restaurant Review: Maxwell’s Plum
Disclosure: I was invited to dine at Maxwell’s Plum in exchange for this post. All opinions here are my own.
Warner LeRoy first opened the doors of Maxwell’s Plum in New York of 1966. Established as the first known singles bar, the restaurant was known for its quirky yet refined decor and groundbreaking cuisine.
Fast forward to 56 years later, and his daughter Jennifer Oz LeRoy has brought the second Maxwell Plum location to the equestrian city of Wellington. Here are some highlights.
Prince’s Pear
Absolute pear, St Germaine elderflower, Pineapple, Prosecco
I usually err on the side of caution when trying fruity drinks, but decided to try the Prince’s Pear because, well, it looked cute online. I was pleasantly surprised to find out that this drink was not sweet and instead had a fresh pear taste with a slightly bitter finish.
Wagyu Steak Tips
Chimichurri, Roquefort, Bourbon onions, Grilled brioche
The meat had a nice, tender texture to it. The chimichurri was made with fresh cilantro, and complimented the steak nicely. For the perfect bite, pair the steak with the brioche on your fork and swirl it around in the sauce. *Chef’s kiss*
Whole Roasted Yellowtail Snapper
Olives tapenade, Lemon confit
Although I’ve eaten plenty of seafood in my life, this was my first time eating a whole fish, head to tail. Dealing with the bones was a bit tedious, which was to be expected, but the payoff was crispy skin with soft, juicy meat. A squeeze of lemon enhanced the dish with a pleasant citrus undertone.
Gratinee of Truffle Mac & Cheese
Bread crumbs added a satisfying crunch to this dish and it stayed warm the entire time due to the pan it was served in. These noodles actually were not traditional mac & cheese noodles, but were long noodles instead. This was quite surprising, but the dish was tasty nonetheless.
Maxwell’S Plum is located at 12300 South Shore Blvd. in Wellington, FL. Visit https://www.maxwellsplum.com/.
