I am sorry to see the fine dining options go in the fancy hotels, even though I didn’t frequent them. Just knowing that our city held such dining institutions was somehow a good feeling for me.
My husband and I were treated to a special occasion dinner at Aujourd’hui back in the day, which we will never forget.
I had the same experience, a one-time treat that remains memorable more than 20 years later.
Heh. I went to Aujourd’hui just one time, but I was such a slouch they had to lend me a jacket. They were nice (if, y’know, a little sniffy) enough about it and the meal was aces
I assume you had the presence of mind to leave with the jacket on. Since I am never in this predicament – not because I wear a jacket, or even own one, but rather because the kinds of places I eat at barely require pants – I do not know the protocol.
The next time I am at Yume Ga Arukara and I see a nattily dressed young man in a nice jacket and spats, I’ll know it’s you. “Passing_thru, I presume”, I’ll say timidly. “Yes, you presume” you’ll say haughtily and turn away.
I didn’t know the protocol! Required jackets or you don’t get to eat dinner. It’s something that’s just totally gone as a standard. Today you could go to the fanciest joint in a t-shirt and no one would bat an eye.
Finally able to try dining in at the Max and Leo’s Chelmsford location. This location has been busy since they opened for business, and we just happened to notice open tables as we were deciding where to go for a weeknight meal.
Their pizza crust fared far better than when we ordered a pie to go a few weeks ago. Thin, perfectly well done, pleasant chew. We ordered a Blue Ribbon pizza with pulled pork—a non-traditional pie, where it’s easier to go wrong than right—and found the ingredient distribution to be well-balanced. The pulled pork topping was tender and moist.
While the pizza was the main event, we were also pleased that the kitchen split the single salad we ordered onto two plates for us. Some places don’t.
Nice selection of craft beers to choose from on the rotating draft menu, including Maine Beer Company’s Lunch.
Downsides for us included the loud room and multiple flat screen TVs hung across the top of all the walls. Our inattentive server was the worst part of the experience: she hung out in the back of the kitchen chatting, didn’t check on us, and it took highly determined efforts to flag her down. Then she wanted to box up our remaining slices while we were still eating. Really? Nothing that better staff training can’t fix, though.
We’ll definitely give this place another try because the pizza is promising and it’s so convenient to the house.
Our sense is that Max and Leo’s wants to become a go-to neighborhood joint. They seem to have struck a chord judging by their instant popularity.
The owner passed away.
Oh how sad!
Oh, I just found out that Max and Leo’s has opened a Sudbury location on Rte. 117. We’ll give it a try soon., maybe even after voting on Tuesday if there isn’t a long wait. We have a post-voting ritual of going out for pizza and I came across the Sudbury location while searching for something different from our usual Charcoal Guido’s/Brelundi haunts. We’re in Waltham and the Sudbury location would be convenient.
I’ll be very interested to know what you think. My town and nearby are awash in Greek-style pizza. Some places use the slightly sweet tomato sauce that is a Merrimack Valley tradition.
It’s promising to have a different option in
Max & Leo’s.
I’m definitely not a fan of the overly sweet, overly herby (to me) style sauce that so many Greek pizza places use.
Funny that you mention that. Not that I want that flavor profile all the time, but the style of sauce has somehow grown on me.
Trader Joe’s refrigerated pizza sauce in our area has that distinctIve herby flavor, which I like for baked or grilled vegetable dishes. That sauce tastes like long-cooked tomato with Greek oregano to me. I’m guessing the sauce is formulated for regional tastes.
Well, I guess maybe I’m not so averse to it since I like a healthy dose of garlic and oregano in the sauce I make for Sicilian pizza and I like Armando’s Sicilian pizza sauce. I don’t care for a really sweet sauce, though. It overpowers the tomato for me.
