MAX
at Mirabeau
The Best in Food, Wine and Service: 14 Years of Award-Winning Excellence
— BY JILLIAN CHANDLER —
MAX AT MIRABEAU in the Spokane Valley has been catering to diners with its extraordinary breakfast, lunch, dinner and dessert for 14 years, offering nothing less than award-winning service year after year and an unforgettable experience that keeps bringing locals and visitors back for more.
guests’ dietary needs and preferences. Starting with raw ingredients allows for the chefs to deconstruct and reconstruct existing dishes to cater to those needs. MAX can tailor itself to any type of person who comes in—the doors are open to everyone, and the restaurant can accustom itself to anybody and everybody.
Whether it’s an informal lunch, drinks after a round of golf with friends or that once-ayear birthday or anniversary date night with the love of your life, MAX will cater to you. The entire staff strives for guest satisfaction, doing all in its power to offer up a memorable experience. When you sit down and look around at environment and décor, you feel comfortable; it is what you make it.
Chef de cuisine, Michael Durbin, and executive chef/food and beverage director, Shawn Matlock, are serving up eclectic cuisine at MAX. Shawn joined the MAX team in June 2015, having an extensive background in culinary management. Michael was hired at the restaurant in July 2017, bringing his widespread background in menu creation and plating design to the table. Both bring an overabundance of commitment to create only the best product to serve each and every single guest while developing the team from within.
MAX is known for its extensive offerings, with five menus offering more than 100 menu items served 20 hours a day, all scratch made in house. Everything is made from fresh ingredients, eliminating pre-packaged, pre-made products, allowing them to more easily accommodate
To keep the menu bright, Michael, Shawn and the rest of the MAX culinary team are constantly exploring new flavors and experimenting
strives
with new dishes and ingredients, along with perfecting existing menu items. And they don’t stop there; once the food is prepared, each dish is plated so that it is visually appealing before the guest ever tastes it. As General Manager Andy Rooney says, “From recipe conception to plate presentation, the staff and management have to be passionate about the product they are presenting to the customer.” The MAX staff is sure to bring its passion to each plate that is prepared and served. More than just great food, it is complemented by its bar program, which has blossomed over time and includes fresh new cocktails with their own handmade syrups. Happy hour at MAX is bar none. Offered daily 3 to 6pm and again from 9pm to close in the lounge, patio and outside courtyard, guests are sure to be delighted with a great food and drink menu. Besides happy hour, there is a special each day of the week: MAXed Out Monday, Tap Beer Tuesday, Wine Wednesday (and Sunday), Ladies’ Night Thursday and Martini Friday.
The entire staff for guest satisfaction, doing all in its power to offer up a memorable experience.
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