A few more details of Dennis Max’s coming Delray restaurant, Max’s Harvest (169 NE 2nd Ave., 561/381-9970) have sprouted so I thought I’d pass them on.
First, the “farm to fork†restaurant will debut Thursday, June 9, which just happens to also be the date of the 20th anniversary of Max’s Grille in Mizner Park. The new Max’s will seat 120 indoors and out and be open for dinner daily.
Chef Chris Miracolo, formerly of Himmarshee Bar & Grill in Fort Lauderdale, will rely heavily on local purveyors and growers, among them Swank Farms, Farmer Jay’s Organics and Heritage Hen Farms. A few menu items will be wahoo crudo with yellow chili emulsion, hand-cut pappardelle with spring lamb ragout and burrata made by Mozzarita in Pompano Beach.
Michael “Iggy†Ignatowicz is putting his name on a new endeavor too. The long-time GM of City Cellar Wine Bar & Grill (700 S. Rosemary Ave., 561/366-0071) in CityPlace have given his moniker to Iggy’s Bar, the restaurant’s new outdoor watering hole.
Along with some 400 bottles of wine and 50 wines by the glass, Iggy’s will also serve all the good stuff off City Cellar’s menu, from pizzas and sammies to braised lamb shank and gnocchi al forno.
