Cafe Maxx / Pompano Beach, Florida

Eve Ainsbury is difficult to explain. She's brilliant, she's British, and she's about 7'8 in heels.
Which makes her all but the very best of dinner companions. Dining with Eve renders "people watching" impossible, as the entire establishment is always watching her.

I asked her to join me in trying a restaurant not far from where I stay in South Florida, Cafe Maxx in Pompano Beach. It's one of those places that is fine dining, and rests completely on word of mouth for advertising. No elaborate dedicated building, no floorshow of a waitstaff, just dedicated professionals thoroughout. Appropriate decor, open kitchen, and a menu so full of excellent dishes it makes things difficult. The way it should be.

Eve was coming off some whacky "eat nothing but nuts and berries" diet, which I suspect is part of some secret science experiment to see just how thin someone can get before they get taken up and away by a strong wind (must be something she learned as a top fashion model while only 15 years old! in London). So she was ready to dig into something extrodinary. I was too, but I'm a food snob and consider it a sport.

As we had cocktails and looked over the menu, I felt this was going to be an epic event. But in the back of my mind I knew at least one part of this was not going to go down easy, the wine list.
Without going into a diatribe or rant about Corporate wines, let's just say I chose the Swanson "Alexis" from Napa Valley. It was fine.

Eve ordered off the evening specials list, a Salmon Steak that looked like it might still be moving. She obviously loved it because all conversation ended once it hit the table. A brighter orange I have never seen. I chose what I later found out to be one of their signature dishes, the "Three Peppercorn Filet Mignon", and I'm not ashamed to say I did not offer to share. This slice of absolute brilliance was pliable to the touch, cut easier than a perfectly ripe tomato, and melted on your back teeth, not unlike a fine selection from the wine list is supposed to do. Chef Oliver should give a clinic to other chef's on what is "Medium Rare". I'm certain there must have been vegatables, and probably even a starch of some sort, but I dont recall. I was very focused.

The owner/partner in charge of the front of the house (of course) came over after we were done.
I felt as though we may have come off as rude to Mr. Broek, neither of us could really speak. We were in that zone you find yourself after you've had a uber-satisfying experience. I can think of a few parallels, but will save them for another blog (or not).

This meal would have benefitted a great deal had they been complimented by the following selections:

Buoncristiani "O.P.C" http://www.avawine.com/wineries-buoncristiani-winery-c-42_213.html?osCsid=3d031b41d8b39c45e018a2121b05728b

Core Wine Company "Hard Core" http://www.avawine.com/wineries-core-wine-company-c-42_212.html

And this evening SCREAMED to be together with Vic Bourassa's Harmony3
http://www.avawine.com/bourassa-vineyards-2003-harmony3-6pack-p-294.html

When in Rome, drink Chianti, I guess. This meal was excellent despite having to drink some mashed corporate mess. It only makes my resolve even stronger.