Walking into Maxie's has been described as "walking into a party
that's in full swing."
Welcome to Maxie's
Get some south in yo’ mouth!
Our Southern inspiration includes "Low Country" cooking of the Carolinas, Creole and Cajun cooking of Louisiana, traditional slow-smoked Southern BBQ, and southern comfort cooking of all kinds.
JUST A LITTLE BIT
OF HISTORY
Maxie’s opened its doors on May 5th, 2007, serving Southern-inspired “from-scratch” cooking. Maxie’s is located in the old Vespalec family grocery store and Gerry O’Brien’s Meat Market at the corner of 68th Street and Fairview Avenue, immediately north of Interstate 94 and the 68th Street off-ramp. Maxie’s offers full-service bars and dining on two levels.
Maxie’s Southern inspiration includes the “Low Country” cooking of the Carolinas, Creole and Cajun cooking of Louisiana, traditional slow-smoked Southern barbeque, and Southern comfort cooking of all kinds. We feature a raw bar serving fresh oysters and shrimp flown in 5 days a week from some of the best fish purveyors on the east coast. Our bar offers a hand picked selection of quality wines, micro-brewed and imported beers, and top-shelf liquors. Maxie’s serves from a whiskey list of 125 selections, including rare and ultra-premium bourbons and ryes. Maxie’s features Milwaukee's Happiest Happy Hour from 4-6 p.m. with $1 fresh-shucked oysters!
Take-out food and drink are available — check out our Curbside To-Go Menu. Maxie’s has a second parking lot directly across 68th Street to accommodate our guests. Additional on-street parking is available in our surrounding neighborhood. Please be respectful of our neighbors and neighborhood.
Maxie’s is the first restaurant by Black Shoe Hospitality.
Co-owners Dan Sidner and Chef Joe Muench invite you to try their other restaurants:
Blue’s Egg and Story Hill BKC.
At Black Shoe Hospitality, our mission has always been “…to be great members of the community. Our businesses are a means to support causes, organizations and individuals in the Milwaukee area….Everyone is welcome.” And that won’t stop now.
For 13 years, we have welcomed patrons to our restaurants the best way we know how – through great food and service. To that end, we will be increasing the diversity of our food sources and staff to ensure we’re supporting and uplifting the
BIPOC community.
Black Lives Matter. Everyone is welcome at
Black Shoe Hospitality.
Lundi Gras, Feb. 20 &
MARDI GRAS, Feb. 21, 2023!
Join us for a true Maxie's Mardi Gras in 2023! An all-special Mardi Gras Menu is in order. Watch our website and socials for more details about the celebration.
DERBY DAY
Maxie's Derby Day Party for Hunger Relief is the first Saturday in May — May 7, 2022! Proceeds benefit the Hunger Task Force. Watch our website and socials for more details.
We're proud sponsors of and vendors at the Tosa Farmers Market. The open-air market in the heart of Tosa returns to Saturday mornings June 4–October 15, 2022.
Click here to learn more about the Tosa Farmer’s Market.
We’ve proudly sponsored the Tosa Tonight Summer Concert Series. The free music
series features concerts by local, national, and international groups. Check some of
BLACK SHOE HOSPITALITY REWARDS
Thank you for your continued support of Black Shoe Hospitality restaurants. Black Shoe Rewards are currently paused as we look for a new rewards platform.
The rewards technology we had used, the only one that works with our computer system, has ended its relationship with our computer system. We want to stress that we will keep all your points intact, but for the time being points will not be available to be earned or redeemed until a new solution is in place.
We had heard from many of you that this program was not as user-friendly as our previous card-based program, and we have already worked with our computer system to find an improved rewards technology. We hope this pause will provide us the opportunity to offer a better solution to all our rewards guests.
We value your business and hope to continue this offering as soon as possible. We will continue to work to find a solution and communicate more as soon as it is in place.