I sometimes try to imagine what it would be like to run a restaurant for five years. Or 10 years. Or the 25 years that Darrel Broek and chef Oliver Saucy have been operating their namesake Pompano Beach cafe.
At the risk of offending the restaurant’s longtime fans, to me, Café Maxx runs like a very-high-end diner. It starts with the cooking smells that waft out of the kitchen, and the gregarious exchanges between staff and guests. We didn’t feel unwelcome, but maybe on a second visit, our waiter will at least attempt to develop some rapport. Clearly, we didn’t get the TLC that familiar guests receive.
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