Arriving in Cary in the summer of 1991, Mike & Gayle Schiffer were looking to launch a quiet little pizza restaurant called Maximillians. Four months later after seven awards in the prestigious Spectator Magazine, the flood gates opened and Max had been discovered by the Triangle. Lines of people formed up to one hour before opening every night for years. The menu was decided and hand written every night, and hundreds of new dishes were spontaneously invented and served. The magic and mojo of the little 32-seat restaurant soon became part of the culinary landscape of the Triangle that also attracted some of the best talent. Soon, traditional gourmet restaurants (French, Italian, etc) were experimenting with some of Max’s fusion cooking. Unfortunately, a fire in 1998 closed Max’s at the Buck Jones Road location for good. We later opened an exciting sandwich and casual gourmet concept called Hot Point Deli in 1999. Hot Point is thriving today under new ownership and still bears our culinary style and original recipes. |
Maximillians eventually re-opened in 2001 at its present and more spacious location. Chef Chef/Owner Michael Schiffer & Executive Chef Edward Krynicki are now in residence and reaching new heights with more of Max’s original flavors and styles. Our website includes some of our old menus for the curious to see the genesis of our cooking. Some of our trademark items include Voodoo Tuna, the Grilled Caesar, Sea Monkeys on Parade and many others too numerous to mention. Our signature style of intensity, cross culture-free form fusion cooking has found expression in many of the new hot restaurants in town. But according to our clientele, the “real deal” is still best enjoyed where it all began — on the stove of chef-owner Michael Schiffer. |
