The fame of Max’s Wine Dive brunch is growing.
“We are selling more French toast than anybody in the kitchen has ever seen,” chef Stefon Rishel said Monday, after workers had turned out 47 orders of lemon-blueberry French toast Sunday.
Having established the must-have French toast in town, Max’s is now brave enough to change it.
Rishel makes it with a thick-sliced brioche from Dallas-based Village Baking Co. instead of the former challah.
Coming next month: a new grilled Parker County peach-caramel French toast.
For Father’s Day, Max’s will open at 9:30 a.m. and serve brunch until 4 p.m., including smoked sliced beef tenderloin with eggs ($30) and a smoked shrimp cocktail ($15). Expectations are for a turnout that mirrors Max’s Mother’s Day crowd of 340 diners.
“We get an early crowd straight from church, then the people who got up late, then another church crowd,” Rishel said.
Max’s also serves a one-of-a-kind Monday brunch from 11 a.m. to 3 p.m. every week, whether the Monday is a holiday or not. (And, yes, that includes the French toast.)
The Houston-based restaurants are designed as casual, downscale wine bars and known for fried chicken.
Max’s also has joined the Thanx.com rewards program (www.thanx.com). Customers get a free dessert for joining and a free fried chicken dinner after reaching a spending level; 2421 W. Seventh St. (actually on Matisse Drive, behind Chuy’s), 817-870-1100, maxswinedive.com.
Give Dad the bird
More Father’s Day choices:
Reata Restaurant in downtown Fort Worth, always a good choice for the chief cowhand, will serve brunch specials including its new fried chicken dinner with bacon-poblano grits ($12.95); 310 Houston St., 817-336-1009, reata.net.
Ruth’s Chris is open downtown, along with the Wild Mushroom in Ridglea and some other prime steakhouses.
Many restaurants still had Sunday reservations available early this week, but times were thinning at popular holiday stops such as Restaurant506 at the Sanford House in Arlington, Cafe on the Green at the Four Seasons Dallas in Irving, Hunter Brothers’ H3 Ranch at the Stockyards Hotel in Fort Worth and Mac’s on Main in Grapevine.
Father’s Day is an ideal day for North Main BBQ, a down-home barbecue brisket-and-ribs buffet open Fridays, Saturdays and, from 11 a.m. to 4 p.m., Sundays; 406 N. Main St., Euless, 817-267-7821, northmainbbq.com.
At the other end of the price scale, Fearing’s Restaurant in the Ritz-Carlton is offering a $75 three-course brunch including a barbecue combination plate; 2121 McKinney Ave., Dallas, 214-922-4848, fearingsrestaurant.com.
Vintage Grill & Car Museum in Weatherford, a very guy-friendly brunch bar and grill, is offering dads a special tasting flight of four whiskeys for $15; 202 Fort Worth Highway (U.S. 180), 817-594-3750.
(By the way, that whiskey is not restricted to Dad.)
Bud Kennedy's column appears Wednesdays in Life & Arts and Fridays in DFW.com. 817-390-7538