Restaurant review: Max Restaurant
Owner-chef André Guerrero has transformed Max, his Sherman Oaks restaurant, into a casual dining spot with a simple yet elegant menu that includes an ahi tuna tower: a crunchy rice cake topped with ahi tuna, fiery wasabi tobiko (flying-fish roe) and a thatch of julienned nori (dried seaweed). (Jamie Rector / For The Times)
The lamb tacos feature warm, spiced ground lamb patties, parsley salad, cucumbers and a cool yogurt sauce in a pita bread. (Jamie Rector / For The Times)
For meat lovers: applewood smoked baby back ribs. (Jamie Rector / For The Times)
Chilled ramen noodles come with poached chicken, julienned carrots and cucumbers, mushrooms, sprouts and scallions in a bright-tasting soy wasabi sauce. (Jamie Rector / For The Times)
The pear and candied squash halo-halo, a kind of Philippine sundae, features vanilla ice cream, caramel flan, coconut milk, small jellies and sweetened nuts. (Jamie Rector / For The Times)
Owner-chef André Guerrero also owns the Oinkster in Eagle Rock. His original Max featured a high-concept fusion menu in a minimalist, all-white space. The transformed spot is bistro-like with small plates and nibbles sharing menu space with more traditional dishes. (Jamie Rector / For The Times)
Waiter Ray Sheets takes Marla and Laramie Bowron’s orders. In July, Max closed for a two-week remodel that was so swift, one waiter said they were still mopping up when he came on duty for his first shift at the retooled spot. (Jamie Rector / For The Times)
Max has been a fixture on Ventura Boulevard in Sherman Oaks for six years. (Jamie Rector / For The Times)