Max’s Oyster Bar is the fourth creation of restaurateur Richard Rosenthal. He and partner Bob Cooke, formerly of Legal Seafood Restaurant Company, envisioned something quite different from the traditional Max dining experience.
Award winning designer Peter Niemetz created an atmosphere which is reminiscent of a big city oyster bar. An expansive dining room with a high ceiling provides guests with a view of the raw bar. The understated atmosphere of muted colors and comfortable seating allows diners to focus on what's truly important - the food.
Featuring modern renditions of classic American seafood, Max’s Oyster Bar menu has something for everyone. While seafood is the focal point, there are selections for even the most ardent landlubber. Ethnic influences are apparent throughout a menu filled with new interpretations on traditional fare. The raw bar offers an extensive variety of bi-coastal oysters and shellfish.