Saturday, October 22, 2011

Maximillians Pizza Kitchen Serves Up First-Rate Pie

Since opening a sister restaurant around the corner from flagship eatery Maximillians Grill in Cary, chef/restaurateur Michael Schiffer renewed a longtime passion for crafting first-rate gourmet pizzas. Some years ago, his original pizza-centric restaurant in Cary was closed after nearly burning down.

These days Maximillians Pizza Kitchen serves up tantalizing stone-baked and Neapolitan-style pies that rate among the best in the Triangle. Schiffer prefers not to think of his new place as a pizza joint but rather a “chef driven bistro that happens to have its expression through pizza.”

Leave it to the imaginative Schiffer to create a peculiarly named pizza like, ahem, Libido. (Don’t worry, reader. I promise to keep things tasteful.) The pizza contains slightly warmed beef Carpaccio, wild mushroom tapenade, shiitakes, fontina and truffle oil. Trust me: it’s amazing.

Photo courtesy of Jonathan Fredin/S&A Cherokee

Other distinctive concoctions include popular pie Fig & Prosciutto (featuring homemade fig jam, ham, gorgonzola, glazed walnuts and caramelized onions); El Kabong (grilled spice crust steak, smoked jalapeno pesto, poblano peppers, jack cheese, cilantro and mozzarella); and Garlic Littleneck Clam (chopped littleneck clams with fresh garlic and much more).

There are additional tantalizing menu options like gourmet salads, pasta dishes and fresh seafood. Servers are generally eager to please, and the restaurant’s cozy, dimly lit space makes for a great date-night spot.

Maximillians Pizza Kitchen is open for dinner only Monday through Saturday. Reservations are accepted.

Maximillians Pizza Kitchen on Urbanspoon


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