Max a Mia
| Address: | 70 E Main St, Avon, CT 06001, USA |
| Phone: | +1 860-677-6299 |
| Site: | maxamiaristorante.com |
| Rating: | 4 |
| Working: | 11:30AM–10PM 11:30AM–10PM 11:30AM–10PM 11:30AM–10PM 11:30AM–11PM 11:30AM–11PM 11AM–9PM |
Location
Photos 100
Reviews 6
A
A Private User
Arthur K. from below is clearly someone that has no clue when it comes to eating out. First off the only two reviews you wrote are one from Max A Mia and one from Da Capos, now how can you rate anything you have zero experience with? Max a Mia should not be mentioned in the same breath as Da Capos! The prices are bit more than at Da Capos, because Max brings you some of the finest local ingredients around. The local cheeses that are used at Max are not only phenomenal but they are local, so besides keeping the money in CT, you know its the freshest money can buy. The chef at Max has a creative side that Da Capos cannot compete with, hence the reason Maxs always has new menus, they are not going to get bored and tired as the latter does. Of course the pizza is small because it is a 13" size pizza, you know a small pizza! Max uses the best ingredients and therefore has to keep the portions smaller than Da Crap-os in order to allow cheapos like you to go out and eat! Viron is the furthest thing from a restaurateur; tell me does a restaurateur tell the guest the coffee machine is broke just to get the guest out for a new table? Does a restaurateur give away free desserts to prevent a guest to sit and relax and actually order something they want besides the week old tiramisu. The Max group is head and shoulders above anything Da Capos can put out. With Maxs idea of bringing local fare and an ever changing menu with the finest executive chefs CT has to offer. These two restaurants cannot be mentioned in the same breath and anyone with any foodie experience can tell you this. Ask anyone that knows about the restaurant business and they will tell you that large portions result in doggie bags and any good chef doesnt want his food reheated in a microwave... GET WITH THE PROGRAM!! Now Arthur go to a real restaurant a couple of times and spend some money and you will see what eating out is all about!
BL
Black Truffle
I cant go above 3 stars, which may be generous, as this place has suffered many managerial issues in the past 6 or so months. Until that time, they were making good food at reasonable prices. Since then, a bunch of menu items came and went, giving up some good items for poorer. On one visit I observed the young hostess covering her cough several times with the menus she was then handing to diners. On another visit I was served wine in a glass with ? crusted (thankfully) on the outside. When I noticed and informed my waitress she gave a response that indicated she had seen it there before and still served me the glass?! The cocktail list has declined and the drinks are not as well thought out or tasty. The last time there I went with a party of 6 and were seated in a booth with two of us in chairs in the aisle. Confusing since they could have put two tables together as the room had a lot of empty tables and then we wouldnt have people hanging out getting bumped by the waitress. When the meals came the waitress noted that I needed a steak knife, then left and didnt return with one for 10 minutes despite coming back to other surrounding tables. Bottom line, this is a Max restaurant, a name they try to make synonymous with fine dining, and they are falling short. Add this to the fact that Italian restaurants are a dime a dozen in the area and I can easily get a good meal elsewhere. They could easily be good, consistently, but not at this time.
CH
Cheryl Ben-David
The manager said it best "Were batting 100" Couldnt have said it better, this restaurant has tanked. Where it once was our go to for special occasions and for the reliability of a great meal; no longer. The manager doesnt pale to their former manager "Liz" who who would circle the dining room as if she was hosting a private party. What a shame. Fair balance the manager flippantly let us know that one of the meals was removed from the tab following 40 minutes of waiting and a steak ordered medium coming out rare, asparagus barely cooked and a NY Strip that my husband preps better at home. Only after we exchanged a brief conversation with the manager at our bequest (he was no where to be found); the manager said it was unacceptable for us to have waited 40 minutes. Previous meals recently this summer fell short of what we came to expect from this restaurant and tonight was the tipping point. Starting at the top, the manager presumed taking off one meal was sufficient, didnt even bother to come back to the table to see if the meal when served a second time was okay, the quality of the service has gone down, the food preparation, sadly lacks luster and the only thing they still have is a great slice of coconut cake (wonder who they order it from). The manager, had he given it some thought, would have provided his card and offered us to return as his guests back to the restaurant to right the debacle; he didnt and we wont.
A
A Private User
We have frequented this restaurant for years, but had two unfortunate experiences and management did not even return our calls. Last evening, the second of two disappointing experiences, we waited nearly 1.5 hours to be served our meals, during which my husband ordered soft drinks several times, and his orders were ignored. When the food finally came, we realized there was something drastically wrong. I had ordered the chicken Costello, which looked like a bundle of chicken wrapped in browned skin. After removing the skin, I realized that there was only cartilege, gristle and more rolled skin inside. There was virtually no chicken meat involved. There was nothing to eat, so I set the plate aside to bring it to the waitresss attention. It was quickly whisked away by a person who was busing tables. After more than two hours in the restaurant, I literally had nothing at all for dinner and left to go elsewhere. My husbands meal at least contained the food it should contain, but it tasted warmed over and was served at room temp, although it should have been hot. Never again.
DA
David Cash
Very "unhappy" about their happy hour restrictions. We went there specifically for happy hour, having been to Max Fishs and Max Amores happy hours. At those two Max restaurants, the happy hour menu is available in the bar area--at the tables and at the bar. I was VERY curtly told by the unhelpful hostess that the happy hour was only available if you sat at the bar (about 12 stools at most--all were full at the 5pm time we went). When I pointed out that this was not the way it is done at Max Fish and Max Amore, she became indignant and said "well, THATS the way we do it here." So thats our last visit to Max-a-Mia---the restrictions are one thing, but rudeness should not be tolerated.
A
A Private User
Its really hard to write at length about something which simply sucks. The food is terrible and so is the waitstaff. We ordered an appetizer which was poorly plated and inappropriately cold. I got the rack of lamb - I have never had such a poorly made rack of lamb in my life. The dessert was even worse - Ive had better and fresher pastries at McDonalds. I will never visit this restaurant again and going forward I will always think twice before going back to a Max group restaurant. This restaurant is a nasty, pus filled, hairy sore on the face of Connecticut dining.
