Maximo

Maximo’s new progressive Mexican cuisine focuses on more composed, small and shareable dishes for diners to explore, highlighting ingredients rarely seen on Houston menus like prickly pear tuna, palanqueta and more, all while sprinkling in some global flavors. Still, respecting the authenticity of Mexican ingredients and technique remains paramount. Complementing the food menu is a cocktail overhaul brought to life by Local Foods Group Director of Bars Máté Hartai, along with a revamped wine and list from Local Foods Group Wine Director Mark Sayre.