Steak that's out of the frying pan into the fire!.
Maxwell and Dunne's is reminiscent of a once aging Miami. Poorly lit, chipped paint, dirty drapes, dusty plastic palms and floral arrangements, with empty magnum bottles on display - this gives the restaurant an overall dingy appearance - not a remarkable ambience. Magnificent bathrooms with galaxy granite countertops and the modern design of mismatched blue vessel sinks atop, with beautiful marble floors were all shockingly unsanitary looking. We were graciously seated and waited on by a pleasant and attentive staff - in a vast desolate dining room. They served us: half cold/half warm rolls with fresh butter - the rolls were quickly replenished and heated at our request, an artful display of sauces on a plate of one greasy jumbo lump crab cake atop equally oily fried zucchini, a shrimp cocktail that consisted of 3 half defrosted colossal shrimp on crisp romaine leaves with grated carrots, rotted baked sweet potato, a salad of imitation bacon bits on decaying iceberg hunks with gorganzola cheese and an indescribable dressing, perfectly rare filet mignon and ribeye with an inedible 1/4 inch burnt black crust on both. When I questioned the undulating hardened charcoal on the steaks - I was offered a substitution, but was assured that it would be served in the same manner as was their style. We did not stay for desert!