By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Apr 14, 2021 at 10:26 AM Photography: Maxie's

For years Maxie's, 6732 W. Fairview Ave., has been one of Milwaukee's favorite places to celebrate the Kentucky Derby.  And – despite scaled back plans –  2021 will be no exception. 

In fact, the restaurant will be rolling out a four-day menu that celebrates the land of Bluegrass and Bourbon.

The Kentucky Derby menu –which will  be available for both dine-in and curbside pick-up – will be available Wednesday, April 28 through Saturday, May 1, with 10% of sales going to support the Hunger Task Force.

Reservations are highly recommended for dine-in service, as they are expected to sell out quickly due to the restaurant’s safety plan and associated reduced capacity.

Place your "bets"

 During the four-day celebration, Maxie’s will roll out extra televisions so guests can view both the Kentucky Oaks, America's premier race for fillies on Friday, April 30 at 4:50 p.m.; and the 147th run of the Kentucky Derby on Saturday, May 1 at 5:50 p.m.  

Maxie’s will also host their annual “betting” raffle, with “bets” available for purchase starting April 28.  Prizes will include: 

  • Win:  Maxie’s catering for 20, delivered ($500 value; gratuity not included);
  • Place prize: Wine table for four at Story Hill BKC ($400 value; gratuity not included);
  • Show prize: Family Box from Maxie's online Catering Store ($150 value). 

All (100%) of "betting" proceeds will benefit the Hunger Task Force. Maxie's annual Derby Day celebration has raised more than $64,000 for the Hunger Task Force since 2011.

Deviled crab dip
Deviled crab dip

Dine in details

Maxie’s Derby menu will include libations like Mint Juleps, Oaks Lilys, and Derby Teas at the bar, plus a host of bourbon-country inspired bites, from Kentucky Bourbon Barrel beer cheese soup ($5.95/$8.95) to pimento cheese flatbread ($10.95), housemade fried bologna sandwiches (with pimento cheese, Hook’s 4-year cheddar and cajun fries, $14.95); country ham mac ‘n cheese ($12.95); and Deviled crab dip with Hook’s 4-year white cheddar, parmesan, lemon and crostini  (pictured above, $13.95).

There will also be Kentucky Platters like buttermilk fried chicken with mashed potatoes, gravy, creamy slaw, buttermilk biscuit and stewed beans and  bacon (four-piece for $18; eight piece for $32); BBQ Memphis spare ribs with sweet sauce, mashed potatoes, bbq beans and creamy slaw (half-rack for $22.50; full rack for $29.95); or a combo of ribs, fried chicken  and sides for $34.95.

Guests can also enjoy Eastern North Carolina style pulled pork (sandwich for $12.95; plate for $15.95); bourbon BBQ salmon with asparagus, tasso ham, potato hash, greens ($20.95); or Kentucky Hot Browns  (two with side salad for $18.99).

Hot brown
Hot brown

Desserts will include Key Lime pie,  bread pudding, banana chocolate coconut cream pie, peanut butter pie, “Derby” walnut chocolate pie and bourbon  balls  ($6 to $9 each). 

The full menu is available online.

Curbside options

Derby dishes from the menu above will also be available nightly for curbside pick-up from 4 to 9 p.m. Orders can be placed online.

Derby Party Packs will also be available for pre-order in the Maxie’s online catering store.  Packs include everything you need to celebrated the Derby at home including signature Kentucky hot browns, buttermilk-fried chicken, mashed potatoes, stewed green beans & bacon, cucumber tomato salad and cornbread with orange honey butter.  Mint julep kits and Black Shoe's Single Barrel Wathen's Bourbon will also be available.

Pre-order yours on or before April 29 for pick-up on Saturday, May 1 from 1 to 3 p.m.

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.