Have you ever gone to a restaurant, tried something fabulous and couldn’t stop talking about it? That’s exactly what happened last year when I dined at Max’s Harvest in Delray and tried their Heritage Pork Belly with Grilled Peaches — & this dish instantly went up on foodspotting as one of my all-time favorites. The sweet and savory flavor explosion was a party in my mouth, and I was set to introduce this dish to my food-loving, out-of-town guests. By the time I had returned (and we’re only talking a week or two), they were taken off the menu (darn, seasonal ingredients). So when I received word this morning that they were returning to the menu — I knew a trip to Max’s Harvest was a must-do. Imagine Heritage Pork Belly with a maple-bourbon glaze, Farmer Jay’s mustard greens, local Florida peaches and crispy fried shallots — yes, these are worth a special trip.
While the pork belly dish is what I’m most excited about, Max’s Harvest has added a few more additions that you’re sure to enjoy like the Pan-Seared Diver Scallops with forbidden black rice, toasted cashews and green beans with a Vietnamese scented aioli (available in a full or half portion); a Palmetto Creek Farms pork chop with sweet corn sformato and green tomato jam; and a 13-oz Seminole Pride NY Strip with a roasted tomato tarte tatin, arugula, cress salad, crispy onions and a mustard peppercorn butter. If you’re looking to satisfy your sweet tooth, go for the restaurant’s version of banana cream pie (banana custard layered with bananas foster, molasses cookie crumble and vanilla custard — then bruleed and served alongside namwah bananas, molasses cookies and whipped cream).
Max’s Harvest is located at 169 NE 2nd Ave, Delray Beach; 561-381-9970