Saved By The Max: Final Semester in Chicago

As the Final Semester winds down before Saved By The Max hits the road, we stopped by to check out new dishes from Chef Brian Fisher. Did you know AC is short for Albert Clifford? We didn’t either so let's dig into our choice snaps!

But first, a drink - Samuel’s Mulled Wine combines Cabernet Sauvignon, mulling spices, house made apple cider and local honey.

Before we jumped into the new offerings, we sampled a staple of the menu since The Max opened in Summer of 2016. The Mac & Screech appetizer is stuffed with cheesey goodness. Oh yeah!

On the lighter side of things, the Senior Prom Salad drops pork belly onto a bed of escarole, frisee and kale with a one hour egg and a warm mustard vinaigerette. Lisa Turtle would be proud. 

Up next, we went all in on the new poutine dish. The Poutine Engel has French Fries drenched in mushroom coffee red eye gravy with cheese curds and tasso ham. The Bayside gang knows a thing or two about gluttony.

Zack Morris may have struggled in Mr. Dewey’s math class but we had no struggle in ordering this next dish. Mr. Dewey’s Chicken Sausage Sandwich tops housemade chicken sausage with scrambled eggs, American cheese and dijonnaise on a croissant.

Finally, Leon Carosi was an uptight resort owner who gave the entire crew summer jobs. Little did he know that years later, The Max would honor his beach resort with a signature sandwich. Leon’s Lobster Roll drops market lobster, aioli and orange zest into a split-top roll with stacks of Old Bay seasoned fries.