Maxwell's at the Club Dishes Out Healthy Cuisine for All

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Stephanie DeMeester / Catherine Patterson

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FOR IMMEDIATE RELEASE:

Maxwell's at the Club Dishes out Healthy Cuisine for AllEast Bank Club's new restaurant is open to members and the public

CHICAGO (March 2009)- Both members and the public can enjoy the enhanced setting and homemade, healthy dishes from East Bank Club's new restaurant, Maxwell's at the Club (500 N. Kingsbury St., 312-527-5800, Ext. 301), which celebrated its grand opening last October.

Maxwell's at the Club, named as a tribute to East Bank Club's first executive director and Chicago sport legend Max Davidson, serves a broad menu of contemporary American cuisine with high quality dishes, including healthy selections and hearty favorites.

"Since we're located in one of Chicago's top health clubs, high quality, nutritious food is our primary focus," says East Bank Club's executive chef, Mike Lodes, who collaborated with executive sous chef and Maxwell's head chef, Rick Hall, to develop the menu concept. "We buy the best fresh, local and natural products possible in order to create meals that are both pleasurable and wholesome."

To help promote its healthy offerings, most of which are made from scratch, the menus at Maxwell's at the Club provide patrons with nutrition information about many dishes, including calorie count, fat content and the number of carbohydrates. Maxwell's, which is open weekdays for lunch and dinner, plus brunch on Sundays, has quickly become a staple for many businesspeople and residents of Chicago's River North neighborhood who are attracted not only to its healthy selections, but affordable prices.

Maxwell's continues East Bank Club's tradition of exceptional service. "Over the years, our members have been very pleased with the quality of the personalized service we provide. Maxwell's continues this practice for everyone, no exceptions," says Mike Romano, Director of Food and Beverage for East Bank Club. "We make it a point to go out of our way for our customers. We make sure every guest receives extra special care and has a positive dining experience."

With Maxwell's now open to the public, the River North area has a wonderful neighborhood spot that is designed for frequent dining. According to Chef Lodes, "We want our River North neighbors to know that Maxwell's is a perfect neighborhood restaurant. Our menu is varied and affordable, with lighter as well as heartier fare. Our American cuisine is augmented by just enough variety-Italian, Asian and so on-to make sure we have something everyone will enjoy on any given day."

Lunch at Maxwell's

Patrons can start lunch with a number of appetizers, including Seared Ahi Tuna with avocado, corn tortilla chips and fire-roasted corn salsa ($8); a Black Bean Quesadilla with roasted sweet peppers, corn, onion, tomato and black beans ($6); and EBC's Chicken and Matzo Ball Soup, a family recipe made from scratch with whole chickens for deep flavor ($4).

Small salad options include Roasted Beets, Beets and Beets of fresh red, golden and striped beets with red onion and balsamic glaze ($6); Maxwell's Side Salad with shrimp, green beans, tomato, bacon, onion and herbed vinaigrette ($8); and the Classic Wedge of crunchy iceberg, cucumber, tomato and choice of dressing ($7).

Maxwell's selection of crispy, thin crust pizzas make for a great light meal or to pair with one of the small salads. Try the Margherita with San Marzano plum tomatoes, garlic, mozzarella and fresh basil ($8); Sausage, Peppers and Onions with house-made Italian sausage, sweet bell peppers and mozzarella ($9); or the Spa with spinach, tomato, mushrooms, red onion and low-fat mozzarella ($8).

Larger, main course salad options include the Italian Chopped Salad with greens, roast chicken, pancetta, beans, mozzarella, peppers, pasta and cheese ($14); Beef Tenderloin with grilled beef medallions on wedge lettuce with balsamic vinaigrette and Gorgonzola ($15); Chipotle-Lime Shrimp with grilled shrimp, chopped greens, corn salsa, avocado, jalapeño jack and blue chips ($14); and the Mediterranean with radicchio, frisée, heart of palm, grape tomatoes, feta, Kalamata olives, radish and corn ($12).

Each of Maxwell's lunch sandwiches come with a choice of sweet potato fries or fresh-cut fries. Sandwiches include Maxwell's Prime Steakburger, a 10 oz. prime beef burger with lettuce, tomato, onion and pickle ($11); the signature Turkey Burger, seasoned lean turkey, ground fresh in-house and served with lettuce and tomato ($10); Ahi Tuna Burger, chopped yellowfin tuna, garlic, scallions and Dijon mustard ($14); and Roasted Breast of Turkey with Applewood smoked bacon, ripe tomato and Boursin cheese and a pretzel roll ($10).

Lunch entrée selections include the popular Broiled Lake Superior Whitefish, served boneless with toasted-almond butter sauce ($19); Flame-Seared Skirt Steak with creamy polenta, roasted-tomato sauce and Gorgonzola ($15); Herbed Prime Meat Loaf, sirloin and chuck with mushroom gravy and Yukon gold mashed potatoes ($13), and Rigatoni Pasta and Sausage, house-made Italian sausage with tomatoes, garlic and basil ($12).

Side items can be ordered with any dish for an additional $4. Selections include Spinach, sautéed or steamed; Broccoli, steamed; Butternut Squash, roasted; Brussels Sprouts, roasted; Broccolini, grilled with chili oil; Brown Rice; Crispy Onion Strings; Idaho Baked Potato or Pan-Roasted Potatoes and Vegetables.

Dinner at Maxwell's

Maxwell's at the Club serves dinner weekdays from 5:30 p.m.-9:30 p.m. Appetizer selections include Stuffed Medjool Dates, Gorgonzola, pancetta and toasted walnuts, served warm ($7); Crispy Flash-Fried Calamari, lightly battered with tomato-basil aioli and cocktail sauces ($8); Max's Mini's, a trio of prime steakburger, turkey burger and tuna burger sliders served with crispy onion strings ($10); and Roasted Corn and Red Pepper Chowder with bacon, blended and garnished at the table ($4).

Just as during lunch, Maxwell's offers several crispy, thin crust pizzas and small salads during dinner that make great add-ons to entrées or as light meals. Pizza selections include the Chicken, Mushroom and Garlic Pizza, with San Marzano plum tomatoes, Asiago and Romano cheeses ($9); and Sausage, Peppers and Onions Pizza, with house-made Italian sausage, sweet bell peppers and mozzarella ($9), or try smaller salads like the Little Caesar with romaine lettuce, Caesar dressing, Asiago cheese crisp and anchovies ($7); and House Salad with mixed greens, hard-cooked eggs and garlic-blue cheese dressing ($5).

Sandwiches include Maxwell's Prime Steakburger, a 10 oz. prime beef burger with lettuce, tomato, onion and pickle ($11); Our Own Turkey Burger, seasoned lean turkey, ground fresh in-house and served with lettuce and tomato ($10); and an Ahi Tuna Burger, chopped yellowfin tuna, garlic, scallions and Dijon mustard ($14). All sandwiches include a choice of sweet potato fries or fresh-cut fries.

Also on the dinner menu at Maxwell's are a number of steak, chops and rib entrées, as well as several poultry and seafood selections. Meat lovers enjoy the Veal Rib Chop, naturally-raised, served on the bone in the diner's preferred style: simply grilled, sautéed with a rosemary-Parmesan crust or ala Milanese ($28); Prime New York Strip Steak with Cabernet butter and fresh-cut fries ($32); Roasted Pork Loin, family-farmed pork, dried-fruit-and-port sauce and garlic mashed potatoes ($24); Maxwell's Baby Back Ribs, lean, meaty and tangy (a house specialty) served with fresh-cut fries ($22); Roasted Free-Range Chicken, half chicken with garlic-rosemary seasoning, roasted potatoes and vegetables ($16); and Turkey Scallopine, turkey breast medallions and mixed forest mushrooms in Marsala wine sauce ($16).

Seafood selections include an Organic Norwegian Salmon Fillet, flame-roasted eggplant-tomato sauce with brown rice ($21); Fresh Ahi Tuna, pan-seared with shiitake-ginger vinaigrette and Asian slaw ($22); and Lobster Risotto, creamy Arborio rice, asparagus and exotic mushrooms in white-truffle oil ($24).

Maxwell's also serves several pasta entrées, like the Orecchiette with Chicken Bolognese, broccolini, mixed exotic mushrooms and garlic in red wine ($15); Spinach and Portobello Ravioli, grape tomatoes, crushed red chile, garlic, olive oil, white wine and Romano cheese ($16); and the healthy Whole Wheat Linguine, oven dried tomatoes, roasted eggplant, forest mushrooms and peas ($15).

Main course salads, tossed tableside, include Maxwell's Cobb, chopped lettuces, tomatoes, turkey, bacon, avocado, blue cheese and more ($14); Italian Chopped Salad, greens, roast chicken, pancetta, beans, mozzarella, peppers, pasta and cheeses ($14); and Chopped Seafood, shrimp, crab, calamari, arugula, roasted peppers and tomato ($18).

Special Dinner Menus: Lobster Tails Dinner and Italian Night

In addition to its regular dinner menu, Maxwell's at the Club offers a special Lobster Tails Dinner every Tuesday night, 5:30 p.m.-9:30 p.m. For $38.50/person, guests enjoy broiled coldwater lobster tails served with the vegetables of the day.

Similarly, every Friday evening, Maxwell's hosts Italian Night with an extensive buffet of appetizers, salads and entrées, including a build-your-own pasta bar with various pastas, sauces and add-on ingredients. The Italian buffet is served 5:30 p.m.-9:30 p.m. and costs $28 for adults, $12 for children under 10.

Housemade Desserts

Each of Maxwell's desserts is made from scratch, in house. Indulge in decadent selections like the Coconut Snowball, vanilla ice cream rolled in toasted coconut, served with homemade hot fudge ($5); Chocolate Soufflé Cake, crème Anglaise with raspberry sauce ($6); Seasonal Fresh Berries, mascarpone-sabayon sauce with orange zest, orange liqueur and brandy ($5), and Pumpkin Cheesecake, gingerbread crust and brandied pear glaze ($5). An assortment of Sorbet, Gelato and Ice Cream is available for just $3.

Maxwell's dessert selections also include mini Carrot Cake, Chunky Apple Walnut Cake or a Chocolate Mousse Cup ($3 each), or guests can try all of them as Mini Dessert Sampler ($8).

Sunday Brunch at Maxwell's

Maxwell's at the Club offers a lavish brunch buffet each Sunday, 10 a.m. - 2 p.m. that's perfect for entertaining family, friends and guests. The menu includes an Omelet Bar, a Beef Tenderloin Carving Station, Freshly Made Waffles, Sour Cream Pancakes, Lox, Herb-Roasted and Poached Salmon, a Sushi Station, Chilled Shrimp, Salads and much more. The weekly brunch buffet is $30 for adults and $12 for children under 10. Reservations are strongly recommended.

Weekly Live Entertainment

From 5:30 p.m.-9:30 p.m. every Tuesday through Friday, Maxwell's offers free, live entertainment to guests in the bar/lounge area. On Tuesdays, enjoy music from Robert Solone and a special guest vocalist who feature a richly-textured selection of show tunes, pop songs, original compositions, classical works, jazz and blues. Solone is back on Thursdays with Marleah Liddle, singing jazz standards and pop classics.

On Wednesday and Friday evenings, guests can listen to the Joe Hurt Trio, featuring Ramsey Lewis Trio veteran, Redd Holt, on drums. Together, the group plays a unique style of Chicago jazz that interweaves modern harmony with old-school smooth style.

About Maxwell's at the Club

Although Maxwell's has only been open for a few, short months, its predecessor, aptly named 'The Restaurant' offered similar homemade, healthy items for its diners. When The Restaurant closed, the operators wanted to enhance the setting and brighten the atmosphere, and did so by bringing in warmer colored banquettes and ceiling track lighting. The renovations help bring a contemporary feel to Maxwell's.

Maxwell's at the Club is located in Chicago's East Bank Club (500 N. Kingsbury St., 312-527-5800, Ext. 301). It is open for weekdays for lunch, 11:30 a.m.-2:30 p.m., and 5:30 p.m.-9:30 p.m. for dinner. The bar/lounge area is open 11:30 a.m.-9:30 p.m., Monday through Friday. Maxwell's serves brunch every Sunday, 10 a.m.-2 p.m. Valet parking is available across the street. For more information, please visit www.eastbankclub.com.