The interior is upscale but not intimidating – the sort of place you would expect to find well clad suburban moms and young business executives doing a quick lunch.
Baked Oysters with Caramelized Onions, Brioche, Tasso Ham, and Gruyere Cheese
San Francisco Style Crab Melt with Blue Crab, Dill Aioli, Jack Cheese, and Sourdough Bread
If this sandwich doesn’t scream “hedonism,” then I don’t know what does. Sweet, juicy crab blended with creamy mayonnaise and fresh dill. It was blanketed in a melty, tangy layer of jack cheese that stretched when I pulled the toasty, buttery halves of the sandwich apart. The crab was warmed through just slightly, so it retained the mild taste of cold crab but absorbed some of the bread’s butter and became aromatic and sweet. Though I don’t tend to love crab and cheese, this achieved the impossible – it highlighted the flavor of the crab and the texture of the cheese so each complimented the other without any competition.
Max Oyster Bar is a great place to grab a Connecticut lunch, and by that I mean fresh, seafood oriented, and reasonably priced. By NYC standards, it was practically cheap. The service was great, the portions were huge, and they really have a way with fish and cheese. This restaurant single handedly convinced me that Connecticut isn’t just a summer destination.