Cuisine:

• Hungarian
• Continental

Maximilians Restaurant Description:
For 20 years, chef Laszlo Bossanyi introduced Valley diners to authentic Hungarian cuisine at his Ventura Boulevard eatery, Hortobagy. Now he has resurfaced at Maximilians, formerly a French restaurant in the burgeoning NoHo arts district. In one room, murals of Parisian storefronts are left over from the previous tenant, while the main dining room is a tasteful collection of white linen-clad tables dressed up with flowers and candles. The patio is particularly romantic, adjoining a lovely rose garden and offering seating inside private cabanas. The menu offers Austro-Hungarian classics like gulyas (veal stew), chicken paprika, Hungarian sausage, and a very respectable Wiener Schnitzel. An impressive crispy-skinned half-duck arrives with a trio of fruit sauces and braised red cabbage, and some lighter seafood dishes are served as well. The house-made desserts, definitely worth lingering over, include two versions of strudel, apricot crêpes called palatschinken, and a Sacher torte with crème fraîche. The wine list is not extensive, but provides a reasonably priced selection of California, French, Austrian and Hungarian labels that pair well with the cuisine.


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