Openings and Closings

Max's Harvest Opens in Delray Beach

Max's Harvest, the farm-to-fork concept restaurant by restaurateur Dennis Max, has opened in Delray Beach's Pineapple Grove district.

The restaurant, located at the former Taste Gastropub location, focuses on clean ingredients by local farmers and purveyors. Vegetables and fruit are raised by farmers in Delray, Boynton, and Loxahatchee, and meat is humanely raised and free of steroids, growth hormones, and antibiotics. Seafood is caught or raised by means that do not damage the fragile ecosystem of our waters.

The menu starts with small bites like ricotta gnocchi with morel mushrooms ($14), Broward County burrata ($16) and Cedar Key clams and Florida shrimp ($16).

Entrées include wild salmon with yuzu-truffle vinaigrette ($28) and Heritage pork chop with sweet corn polenta ($26).

The menu also features a selection of snacks, including a BLT slider ($4), free-range deviled eggs ($4), and Heritage meatballs ($6).

Chris Miracolo, a chef with 21 years of culinary experience, most recently at Himmarshee Bar & Grille, has been named executive chef.

Max's Harvest, 169 NE Second Ave., Delray Beach

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss