It’s an all-you-can-eat roast of cluster oysters — 3,000 to 4,000 pounds of the rocky bunches of sweet, briny, baby oysters shipped from the coast and roasted. Maxie’s is shucking fully grown raw East Coast oysters to round out the total oyster experience. Maxie’s is also serving a buffet of Low Country-inspired party food, featuring Eastern North Carolina Pulled Pork, Jambalaya, Charred Corn Mac ‘n Cheese, Veggie Hoppin’ John, 7-Layer Salad, Cornbread, Key Lime Pie, Bourbon Chocolate Chip Cookies, and Banana ‘Nilla Wafer Cream Pie Parfait.
Celebrate Maxie’s 10th annual Lundi Gras & Mardi Gras with us on Monday, Feb. 27 and Fat Tuesday, Feb. 28. Lundi Gras offers the chance to dine from Maxie’s special menu of shareable New Orleans-inspired classics before the party rages. Wisconsinites who can’t make it to the historic dining rooms of the French Quarter this carnival season should be here – with beads on!
Join us for Milwaukee’s best Mardi Gras party, with $4 Abita beers, $5 Hurricanes and our special NOLA menu both nights. We’re open at 4 p.m. on Lundi Gras, and 2 p.m. on Mardi Gras. Click here to check out the menu.Laissez les bons temps rouler!!!
We’ll be joined by the Extra Crispy Brass Band both nights — roving the restaurant 6-9 p.m. on Lundi Gras, and in the heated PARTY TENT 6-10 p.m. on Mardi Gras. Check out a song from ECBB at Maxie’s Mardi Gras 2015:
Costumes and masks are encouraged, of course, but certainly not mandatory. #dowhatchawanna
Note: Maxies’ weekly NOLA Night (formerly Mojito Monday) and Chicken-Fried Tuesday specials will not be offered on Feb. 27 and Feb. 28, respectively. Maxie’s will not be offering its $1 Fresh-Shucked Oyster and “Buck Off!” Drinks Happy Hour on Lundi Gras or Mardi Gras. We cannot accept reservations for Mardi Gras; we can accept limited reservations for parties of 7 or more on Lundi Gras.
Join us for a dinner featuring the whiskies of Wild Turkey Distillery on Monday, February 13. Wild Turkey makes “real bourbon with no apologies,” under the care of father-and-son Master Distillers Jimmy & Eddie Russell.
Get your sweetheart a seat at the table for a pre-Valentine’s Day date! Check out the menu below, and some of the blowout meals we’ve served here. $75 includes four courses plus reception and drink pairings (tax and gratuity not included). Call Maxie’s at 414-292-3969 to reserve. Reservations required.
We don’t have the decorations up yet… but we’re thinking about it! The holidays will be here before we know it, and we’re ready to party. As you’re thinking about your next big event, it’s important to keep in mind that we can do nearly anything.
Maxie’s is available for fully private daytime events. The entire upstairs is yours, so you can plan your luncheon however you like. And if you like Maxie’s food, you’re gonna love the Lemon Caper Chicken from our Lunch Catering menu.
In the evenings, you can host semi-private dinner parties of up to 50, or evening cocktail parties of up to 75. You’ll have your own space, but your guests will still feel part of the nightly Maxie’s party.
Maxie’s also offers off-site catering for offices, tailgates, large groups, and weddings, with pick-up or delivery options available. Our menus range from competitively priced Po’Boy sandwich platters to a supreme Southern spread to feed any size group.
We enjoyed a fantastic meal on Monday, with the added bonus of pairing each course with the iconic whiskies of Buffalo Trace Distillery. Take a peak at the menu. Executive Chef Jacob Schick brought out some Southern classics, riffed on fine dining, and showed Maxie’s whiskey inspiration with help from Sous Chef Drew Ladwig.
The distillery in Frankfort, Kentucky has been an epicenter of American whiskey since 1775. We’re making drinks from some of the properties iconic brands, including Sazerac Rye, E.H. Taylor Small Batch Bourbon, Eagle Rare 10yr Bourbon, and, of course, Buffalo Trace.
$75 includes four courses plus reception and drink pairings (tax and gratuity not included). Call us at 414-292-3969 to reserve. Reservations required.
We are looking for genuine, kind and passionate hospitality professionals, who are happiest when making others happy.
We have job openings for HOSTS and SUPPORT personnel; ideal candidates must have great customer service skills, genuine hospitality and enjoy working in a team atmosphere.
HOSTS are the first point of contact so we need happy smiling people welcoming our guests. Great organizational skills are needed in this position along with the ability to work well under pressure.
Members of our SUPPORT team keep the restaurant running! They must be happy and personable, while being able to multi task and also work well under pressure. This is a wage and tipped position.
Our Southern inspired menu includes Low Country cooking of the Carolinas, Creole and Cajun cooking of Louisiana. When our guests walk into Maxie’s they get the feeling of walking into a party. Come tryout for the team at one Milwaukee’s busiest and most consistent restaurants.
Maxie’s is open at 4 p.m. every day; candidates must be available for a 3 shift minimum and weekend availability is required.
Competitive Pay with meals and health insurance benefits for full time employees. You can learn more about us on this site, and download an application HERE.
Submit applications and resumes to email@example.com, or in person at Maxie’s, 6732 W. Fairview Ave., Milwaukee.
Maxie’s is CLOSED on Monday, July 4 to celebrate the holiday, but when we reopen again on July 5, it’ll be “Peach Week” here at all three Black Shoe Hospitality restaurants!
We partnered with Tree-Ripe Citrus to bring you dishes created with real, ripe Georgia peaches. If you’ve never had a Georgia peach, you’ve got to try one – they’re one of the greatest fruit pleasures (there’s a reason there’s 70+ streets named “Peachtree” in Atlanta)!
Tree-Ripe Citrus will also be SAMPLING their peaches here at Maxie’s on Saturday, July 9 starting at 5 p.m., and SELLING outside Story Hill BKC on Mondays from 5-7 p.m. (except July 4). Other sampling sessions: Story Hill BKC on Friday, July 8, starting at 5 p.m.; and Sunday, July 10 at Blue’s Egg, starting at 7 a.m.
Today is #NationalBourbonDay and we’re celebrating… by drinking some bourbon, of course! We have 70 to choose from (strictly speaking bourbon; there’s plenty more rye, some unique creations and a little Scotch), and we can mix any of it into an Old Fashioned or Manhattan.
Take a peek at the most current whiskey list here at Maxie’s.
We have a working menu for our big dinner coming up with High West Whiskey! Executive Chef Jacob Schick, along with Sous Chefs Elgin Harris and Drew Ladwig, with Chef/Co-owner Joe Muench have put together an epic, epicurean feast. There may be some tweaks, but here’s what they’re thinking…
1st Course Arrival
Bologna Jalapeño Cheddar Fritters, Maxie’s Bologna served with Smoked Ketchup • Lake View Buffalo Farm Liver Pâté, High West Bourbon Mustard, Pickles • Whipped Ricotta Spread, Housemade Ricotta Cheese, Blackberry Jam, Grilled French Bread • Scotch Quail Eggs, Housemade Andouille Sausage-Wrapped Quail Egg, Chicken Fried, Creole Mustard