Maxie’s, 6732 W. Fairview Ave., has announced that it will open its doors to dine-in guests beginning tomorrow, June 24 at 4 p.m.
The opening is the first of three scheduled openings for Black Shoe Hospitality restaurants, which will include Blue’s Egg Milwaukee reopening on July 1 and Story Hill BKC welcoming guests back on July 8.
According to co-owner and chef Joe Muench, the re-openings will be accompanied by a number of new protocols. Reservations are strongly recommended for all guests, with tables limited to parties of six. Reservations will be available with up to two weeks’ advance notice.
Patio spaces at all venues have been enhanced and will be open to diners by reservation as well. At Maxie’s, dedicated patio space has been created in the parking lot along the side of the building, as well as along the front sidewalks.
Meet Lil' Max
Maxie’s has also added an additional outdoor food venue called Lil’ Max, which is open for both lunch and early dinner Tuesday through Saturday from 11 a.m. to 7 p.m. The venue features a food-truck style ordering counter, along with socially distant seating picnic table style seating available to guests.
The menu at Lil’ Max features a variety of items from freshly shucked oysters and peel-and-eat shrimp to pimento cheese spread with fresh vegetables and seasoned French bread; chicken liver pate; and hominy hummus.
Sandwich offerings include a North Carolina pulled pork sandwich or Memphis BBQ sandwich with creamy slaw.
There are also easy-to-eat entrees like Crispy Kentucky nuggets (breaded, fried chicken thigh nuggets with zesty comeback sauce and celery); tofu nuggets featuring smoked fried tofu; cornmeal catfish fingers with cajun mayo and slaw. There’s also white cheddar mac ‘n cheese and Caesar salad.
Folks can also look forward to affordable daily specials for $10-$12 each including Tuesday BBQ chicken thighs, Wednesday gumbo, Thursday shrimp and grits, Friday crawfish creole and Saturday jambalaya.
New dining protocols
Black Shoe Hospitality has also shared the following information safety measures, protocols and protocols for both staff and diners:
- Reservations are strongly encouuraged. Please keep at least six feet distance from all seated tables and guests, and in waiting areas. It is important to be on time for your reservation, and mindful that your table will be reserved for other diners at a later time.
- Dining rooms, bars, and policies have been redesigned to make the re-opening transition as safe and comfortable as possible. Parties must be limited to six guests, and we ask that only one member of a party wait in the building.
- Black Shoe Hospitality reserves the right to ask anyone not abiding by social distancing rules to leave the restaurant.
- All staff members will be wearing masks at all times while in the building. Diners are asked to consider wearing masks upon entry and whenever possible for the safety of our staff; however, masks are not required for guests.
- Employees' health will be monitored and all will undergo temperature checks prior to each shift; employees with a fever or other symptoms will not be allowed to work.
- High-contact use areas will be continuously sanitized, including after each use when possible.
- Extra hand-washing and sanitizing stations have been added for the Black Shoe team. Hand sanitizer is also available for guest use.
- Black Shoe will continue their commitment to food safety, maintaining necessary certifications and utilizing best practices and precautions, increased sanitizing and distancing.
- Menus be limited by what can be prepared and served in the safest and most effective way, and based on ingredient availability as supply chains have changed. Special requests will be accommodated as best they can.
- Single use paper menus will be used. in addition, tables have been cleared of condiments which can be delivered upon request and sanitized between each use. Single-serve portions are also available upon request.
Beginning June 24, Maxie’s will be open Wednesday through Sunday from 4 to 9 p.m. Curbside pick-up will continue to be offered as well as dine-in service. All restaurants will be closed on July 4.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.