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KINDA OLD SCHOOL ITALIAN FARE

On the corner of York Blvd and Aldama Street, in Highland Park Los Angeles, there is a new place where “Kinda” feels progressive, where the “Old School” is recognized as a source of inspiration and where a chef’s ideas of quality and playfulness redefine what a neighborhood Italian American restaurant and pizzeria ought to be.

Red, White and Green are colors you expect in an Italian restaurant and they are on the walls of Maximiliano.
Oversize strands of spaghetti, CNC cut into vibrant red wall panels proclaim pasta king. The crisp white exterior of the building stands in contrast to a block of tans and greys. A porous green soffit extends over the bar and kitchen to filter natural and artificial light. Designed by Los Angeles’ FreelandBuck, the colors of Maximiliano’s Italian flag stylishly update this recognizable symbol and represent a new outpost for neighborhood Italian American food.

Grab a seat at the softly buffed stainless steel bar and you’ll be offered a choice of seven Craftsman beers on draught. An exclusive partnership with founder Mark Jilg, makes Maximiliano the flagship location and off-site tap room for the Pasadena based brewery. An extensive list of small-batch Italian only wine rounds out the drink options, allowing the finest imported wine and ultra local beer to stand side by side.

It is hard not to notice the double decker, red tiled Marsal pizza oven that dominates the kitchen. This brick lined beauty is the centerpiece of Chef Andre Guerrero’s menu of “Kinda Old School” Italian fare. Margherita Pizza with leaves of fresh locally sourced basil, a sprinkle of shaved reggiano, and house made tomato sauce spread over hand tossed aged dough, arrives at the table with mozzarella still bubbling.