By Lori Fredrich Senior Writer Published Jan 31, 2020 at 12:30 PM

Year after year, Maxie's, 6732 W. Fairview Ave., has been one of Milwaukee's favorite places to celebrate both Lundi Gras and Mardi Gras.

But this  year – in a shift of tradition – the restaurant will be extending the run of its special Mardi Gras menu, offering guests five days to experience every last bite of New Orleans deliciousness.

"We put a lot of love into switching out the menu for Mardi Gras," says Maxie’s executive chef Jacob Schick. "Everybody wants to be here for the big party, but we’ve seen more and more guests coming specifically for the food. We wanted to expand it to give more people a chance to enjoy this tradition."

For the first time, guests will be able to enjoy the menu featuring NOLA classics and Big Easy inspired party favorites from Feb. 21 through Feb. 25.

The New Orleans menu will include starters like New Orleans BBQ shrimp ($11.95); alligator, tasso and pork fritters ($11.95); crispy boudin balls ($7.95) and fried andouille corndogs made with hush puppy batter ($11.95).

There will also be entrees like jambalaya "me-oh-my-a" ($18.95; vegetarian for $15.50); crab smothered skatewing over creamy fettuccini ($22.95); cornmeal fried cod cheeks succotash ($21.95); duck gumbo ($13.50); and blackened scallops and dirty rice ($24.95).

And it wouldn't be Mardi Gras without desserts like king cake, strawberry beignets, bourbon balls and chicory pot de crème ($6 to $8.50).

Note: The special Mardi Gras menu will replace Maxie’s usual menu during the duration of  the five day celebration (exceptions listed below).

Daily details

Friday, Feb. 21
Maxie’s will be open from 4 to 10 p.m., featuring happy hour drinks and $1 freshly shucked oysters from 4 to 6 p.m. and the special Mardi Gras menu all night long. They will serve their usual Friday night fish fry special featuring yeast beer-battered haddock.

Saturday, Feb. 22
Maxie’s will be open from 4 to 10 p.m., featuring happy hour drinks and $1 freshly shucked oysters from 4 to 6 p.m. and the special Mardi Gras menu all night long.

Sunday, Feb. 23
Maxie’s will be open from 4 to 9 p.m., featuring happy hour drinks and $1 freshly shucked oysters from 4 to 6 p.m. and the special Mardi Gras menu all night long. While the regular menu will not be available, Maxie's will feature its usual Sunday Bell & Evans fried chicken dinner. The family friendly Sunday tradition also features $2 kids’ menu meals for children under 12 years of age who are accompanied by an adult.

Monday, Feb. 24: Lundi Gras
Maxie’s is open 4-10 p.m., serving its special Mardi Gras menu only. Members of the Extra Crispy Brass Band will offer a roving performance throughout the restaurant from 6 to 9 p.m. Drink specials include Abita beers for $4 and real passionfruit Hurricanes for $5 Maxie’s No happy hour or Monday night specials will be offered.

Feb. 25: Fat Tuesday
Maxie’s will open early at 2 p.m. and will feature an early happy hour from 2 to 4 p.m. The special Mardi Gras menu will be available all night long, along with drink specials including $4 Abita beers and passion fruit hurricanes for $5. Reservations and remote check-in will not be available during the Fat Tuesday celebration. Matt "MF" Tyner will perform onstage in Maxie’s heated party tent from 2:30 to 5:30 p.m. with the Extra Crispy Brass Band following from 6 to 10 p.m.

Maxie’s will return to its regular menu on Ash Wednesday, Feb. 26, with regular service 4 to 10 p.m., and a fish fry special featuring yeast beer-battered haddock.

Lori Fredrich Senior Writer

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.