HOME IS WHERE YOUR PIZZA'S AT...
Phone: (323) 739-6125
For large party & event inquiries: firstname.lastname@example.org
ONLINE RESERVATIONS>(Reservations not accepted through email)
Mon - thurs 5pm-10pm
friday 5pm - 11pm
saturday 10am - 11pm
Sunday 10am - 10pm
BRUNCH MENU: SATURDAY & SUNDAY 10AM - 3PM
LIMITED MENU: SATURDAY & SUNDAY 3PM - 4PM
DINNER MENU: SATURDAY & SUNDAY 4PM - CLOSE
we fill up fast,
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.
You won’t find this perfect mix of bite, crunch and softness anywhere else. An unfussy meatball, prepared with a blend of fresh herbs and meats, is hand formed and baked to perfection before settling into a bowl of spaghetti with classic marinara sauce and daring you to compare it to others.
Guerrero nods to the new school with his Pan Roasted Pork Chop. Cooked Sous-Vide for 18 hours and served with sweet potato puree, Tuscan kale, cipollini onions and a sour orange gastrique, this chop is meltingly tender. Pastry Chef Jan Purdy joins the act by redefining spumoni for the PacoJet age. Handcrafted ice cream fills a paper cup only to be expertly sliced in half revealing layers of color, nuts and fruit. Assembled and presented to be “Kinda” familiar, this menu will play with and update memories of “Old School” classics.
Chef Guerrero’s Maximiliano challenges assumptions about Italian American fare, satisfying cravings for quality while remaining affordable. Growing up down the street in Glassell Park, he fine tuned his skills at a number of well respected fine dining locations throughout Los Angeles. Returning to North East L.A. with the celebrated “Slow Fast Food” joint The Oinkster he changed the way Angelenos think about pastrami and pulled pork. He reminded us that a well made burger takes time and thought, and that there is no substitute for a hand scooped milkshake. With Maximiliano, Guerrero continues on his mission to elevate classic dining traditions by doing things the right way; with care, creativity and above all a respect for great food.