Owner/operator Darrel Broek and Chef Oliver Saucy have earned this restaurant distinction as one of the nation’s best, with a menu updated daily featuring the best local ingredients. There are very few restaurants that I look forward to dining at as much as Café Maxx. Growing up in South Florida, I have many fond memories of good times spent at Café Maxx over the past 38 years. This was one of the first “cutting edge” restaurants to make the scene in So Flo, and the fact that they are going strong three decades later is a testament to that statement. Owner Darrel Broek ( ..rimes with luke) will greet you at the door, and before long you’ll be enveloped in the magic that a great restaurant effortlessly creates.
Even though the largest part of Café Maxx’s menu changes every day, some signature items never change. Dishes such as Slice of Caviar Pie, Duck and Smoked Mozzarella Ravioli with brown butter, basil, sundried tomato and Parmigiano Reggiano, and Sweet Onion Crusted Snapper with Parisienne vegetables, gaufrette potatoes and Madeira buerre blanc plus the Three-peppercorn Filet Mignon with three-cheese potato au gratin and shallot-thyme butter are always available. There is a reason these and a handful of Celebrity Chef Oliver Saucy’s other menu items never change, and I suggest you stop in soon and find out why for yourself.
There is “no automatic pilot” in the restaurant business and when owners dedicate all their time and energy to their restaurant, a sparkling gastronomic gem such as Café Maxx can become a reality.
I sometimes try to imagine what it would be like to be a Restaurateur and run a restaurant for five years. Or, 10 years… Or, 25 years... Or, the 38 years that Darrel Broek has been operating his Pompano Beach café, “Café Maxx”.
“We have a very well-heeled clientele.” Broek says. “They are very loyal, and, I have to pause and reflect and enjoy the good times".
"Any restaurateur would be happy with this kind of popularity", says John Tanasychuk of the Sun-Sentinel
Café Maxx has been a fine dining establishment for over three decades. Since 1984, Darrel and Oliver’s Café Maxx has been delighting patrons with their innovative, award-winning cuisine. This landmark restaurant destination is the premier dining choice among South Florida’s power brokers and gourmands, who desire impeccable food served in a highly professional, friendly and relaxed atmosphere. Stylish yet unpretentious, Café Maxx offers a hip but cozy energetic bar with creative cocktails and a 300 label wine list.
Café Maxx has had Chef Oliver Saucy overseeing the kitchen with a steady hand for three decades and he also spear-heads the very popular “Cooking Class Series” every year.
In the past, the cooking class series was highlighted by Chef Oliver’s father making a guest appearance for Father’s Day weekend to create a culinary event we called “From the Cradle to the Ladle”. His father, Erik Saucy was a chef at a medieval German Castle in the Black Forest region which had been converted into a resort hotel. Mr. Saucy moved his family to up-state New Your to be a senior staff instructor at the very highly regarded Culinary Institute of America. And this is where Oliver and his son Eric both graduated top of their class. Young Eric now works at Café Maxx assisting his father maintain the high standards which have been set. These two continue to inspire the menu which changes daily.
Top-Rated.by Online with a 9.6 rating for both service and food.
Darrel & Oliver’s Café Maxx Has Received
The 2021 Experts’ Choice Award.
This Year’s Awards Are Based On Over 1.5 Million Expert Reviews From Leading Travel Guides, Magazines & Newspapers. The Award Recognizes The Best Restaurants In the United States.
Café Maxx is a Traveler’s Choice Certificate of Excellence Winner, Top10% World Wide.
And also The Distinguished Restaurants of America Award
OpenTable 4.8 out 5. OVER ALL RATING based on the past 120 days. 96% would highly recommend
Darrel and Oliver's Café Maxx in Pompano Beach is also open for Sunday Brunch
(Café Maxx), South Florida's premier upscale dining establishment for three decades, is now open for Sunday Brunch, announced Darrel Broek, co-owner of Café Maxx. Every Sunday, from 10:30 a.m. thru 2:30 p.m., Café Maxx will now be serving a delicious brunch menu of innovatively created breakfast favorites prepared by Chef Oliver Saucy. The Sunday Brunch menu invites patrons to kick-start their Sunday morning with an exquisitely created beverage from the eatery's unique "Morning after Coffee and Juice Bar." Our own one pint Cup-achino, espresso fueled cup of coffee dusted with Valrona coco” will give you a boost. Darrel &Oliver's specialty Bloody Mary with jumbo poached shrimp will definitely become a local favorite.
The delightful Sunday Brunch menu includes entrées such as the enticing Cashew & Macadamia Crusted Texas style French Toast Bread Pudding with Jamaican banana rum jam or Vermont maple syrup; a mouth-watering Lump Crab and Spinach Eggs Benedict; Smoked Salmon Scramble Eggs, BLT Breakfast Salad or Sandwich with sunny side up duck egg; or the "Steak and Eggs" – a grilled filet mignon over stone ground cheesy grits, grilled zucchini & andouille sausage; and a variety of specialty omelettes. For those looking for something on the "Lighter Side," the restaurant offers an inventive Tuna Sashimi Pizza with wasabi cream cheese, sweet soy & caviar; a delectable Slice of Caviar Pie; the deep dish quiche of the week; egg white vegetable omelettes and a classic European power breakfast, House Made Bircher Muesli, among other special menu items.
Even though the largest part of Café Maxx’s menu changes every day, some signature items never change. Dishes such as Slice of Caviar Pie, Duck and Smoked Mozzarella Ravioli with brown butter, basil, sundried tomato and Parmigiano Reggiano, and Sweet Onion Crusted Snapper with Parisienne vegetables, gaufrette potatoes and Madeira buerre blanc plus the Three-peppercorn Filet Mignon with three-cheese potato au gratin and shallot-thyme butter are always available. There is a reason these and a handful of Celebrity Chef Oliver Saucy’s other menu items never change, and I suggest you stop in soon and find out why for yourself.
There is “no automatic pilot” in the restaurant business and when owners dedicate all their time and energy to their restaurant, a sparkling gastronomic gem such as Café Maxx can become a reality.
I sometimes try to imagine what it would be like to be a Restaurateur and run a restaurant for five years. Or, 10 years… Or, 25 years... Or, the 38 years that Darrel Broek has been operating his Pompano Beach café, “Café Maxx”.
“We have a very well-heeled clientele.” Broek says. “They are very loyal, and, I have to pause and reflect and enjoy the good times".
"Any restaurateur would be happy with this kind of popularity", says John Tanasychuk of the Sun-Sentinel
Café Maxx has been a fine dining establishment for over three decades. Since 1984, Darrel and Oliver’s Café Maxx has been delighting patrons with their innovative, award-winning cuisine. This landmark restaurant destination is the premier dining choice among South Florida’s power brokers and gourmands, who desire impeccable food served in a highly professional, friendly and relaxed atmosphere. Stylish yet unpretentious, Café Maxx offers a hip but cozy energetic bar with creative cocktails and a 300 label wine list.
Café Maxx has had Chef Oliver Saucy overseeing the kitchen with a steady hand for three decades and he also spear-heads the very popular “Cooking Class Series” every year.
In the past, the cooking class series was highlighted by Chef Oliver’s father making a guest appearance for Father’s Day weekend to create a culinary event we called “From the Cradle to the Ladle”. His father, Erik Saucy was a chef at a medieval German Castle in the Black Forest region which had been converted into a resort hotel. Mr. Saucy moved his family to up-state New Your to be a senior staff instructor at the very highly regarded Culinary Institute of America. And this is where Oliver and his son Eric both graduated top of their class. Young Eric now works at Café Maxx assisting his father maintain the high standards which have been set. These two continue to inspire the menu which changes daily.
Top-Rated.by Online with a 9.6 rating for both service and food.
Darrel & Oliver’s Café Maxx Has Received
The 2021 Experts’ Choice Award.
This Year’s Awards Are Based On Over 1.5 Million Expert Reviews From Leading Travel Guides, Magazines & Newspapers. The Award Recognizes The Best Restaurants In the United States.
Café Maxx is a Traveler’s Choice Certificate of Excellence Winner, Top10% World Wide.
And also The Distinguished Restaurants of America Award
OpenTable 4.8 out 5. OVER ALL RATING based on the past 120 days. 96% would highly recommend
Darrel and Oliver's Café Maxx in Pompano Beach is also open for Sunday Brunch
(Café Maxx), South Florida's premier upscale dining establishment for three decades, is now open for Sunday Brunch, announced Darrel Broek, co-owner of Café Maxx. Every Sunday, from 10:30 a.m. thru 2:30 p.m., Café Maxx will now be serving a delicious brunch menu of innovatively created breakfast favorites prepared by Chef Oliver Saucy. The Sunday Brunch menu invites patrons to kick-start their Sunday morning with an exquisitely created beverage from the eatery's unique "Morning after Coffee and Juice Bar." Our own one pint Cup-achino, espresso fueled cup of coffee dusted with Valrona coco” will give you a boost. Darrel &Oliver's specialty Bloody Mary with jumbo poached shrimp will definitely become a local favorite.
The delightful Sunday Brunch menu includes entrées such as the enticing Cashew & Macadamia Crusted Texas style French Toast Bread Pudding with Jamaican banana rum jam or Vermont maple syrup; a mouth-watering Lump Crab and Spinach Eggs Benedict; Smoked Salmon Scramble Eggs, BLT Breakfast Salad or Sandwich with sunny side up duck egg; or the "Steak and Eggs" – a grilled filet mignon over stone ground cheesy grits, grilled zucchini & andouille sausage; and a variety of specialty omelettes. For those looking for something on the "Lighter Side," the restaurant offers an inventive Tuna Sashimi Pizza with wasabi cream cheese, sweet soy & caviar; a delectable Slice of Caviar Pie; the deep dish quiche of the week; egg white vegetable omelettes and a classic European power breakfast, House Made Bircher Muesli, among other special menu items.