11330 Weddington St, North Hollywood, CA | Directions 9160134.166844 -118.378644
Tue-Sat 11am-3pm; 5:30pm-10:30pm
Neighborhoods: Valley Village, South Valley
This is not a restaurant to go to, it is a restaurant to AVOID!
I purchased two Groupons for three course dinners for two, one my myself and one as a Wedding Anniversary gift for friends to Maximilians. Well, my friends went there tonight, they had a reservation, and they were TURNED AWAY! Because rain threatened and there was a large party at the restaurant. They drove all the way from Chatsworth, not a short drive. Maximilians did not offer to comp them
at another time, to serve them at the bar, or even outside if they so wished. They REFUSED to serve them, honour their reservation, and they asked them to leave. They were forced to go looking at the last minute for a restaurant on
their Wedding Anniversary! I then called to try and speak to a Manager, and I was told the Manager was too busy to speak to me and try to resolve the situation. I have asked Groupon to refund both purchases, because after this
uncaring treatment I will NEVER go to dine at Maximilians again. It is obvious that they only cared about the large party that they would make a lot of money off of, and not their Groupon Customers. I have been told that Maximilians is
faltering, and I can see why, they do not care about their customers and those who might bring other customer's in. I had been there twice before, had good meals and was willing to come again -- even though I had read the negative
reviews here. They have now lost four potential customers, and even more, because I -- and my friends -- will be telling everyone we know about this shabby treatment. SHAME on you Maximilians. You reap what you sow.
Plan your party at Maximilians!! – Maximlians Hosts a Beaujolais Evening with Andree…
December 10th, 2010 :: 7PM-10PM
Burgund Regional Cuisine this evening
P/P/P $28 includes tasting!!
November 19th, 2010 :: 6:30PM
Professor Cser Laszlo Performs as part of the Hungarian Heritage Festival.
What a Disappointment. – After reading a positive review in the L.A. Times, I decided to try this restaurant instead of driving over the hill into Hollywood in search of quality food with a nice ambiance. We wanted to sit out side but the outside dining area was barely distinguishable from the parking lot on top of the fact that several tables would have had to share a single heat lamp. Inside, the dinning area was very cramped and not private. However, the biggest disappointment was the food; The Tuna Tartar was too salty, the duck very dry and the chocolate mousse bland. A total disappointment.
What you get isn't what you see. – My boyfriend and I had read about this restaurant out of the Triple A magazine, Westways. An acquaintence of his told him the food was outstanding so we had to make a reservation for Valentine's Day. We get there and literally waited over an hour for our table. The service was a ok, though very stressed out. Our salads and water were good. Needlesstosay, that's all we had time or patience for to eat. I am sure whomever wrote the review for the magazine went when no one was there. The surprising part is, there were only about 13 tables total inside with 2 servers, a manager and a hostess. The kitchen was way slow and there were tons of people standing around in cramped area, waiting for a table. Not very well managed, unfortunately.
let's face it... – The food is better than most restaurants in the city. The place looks OK....Not great. The chef can do only so much and the proof is on the plate. Service is fine, wine is good...Relax. French food is salty, savory and rich.
NoHo Arts District dwellers and theatergoers gather for casual-yet-elegant atmosphere and French fare. – In two softly lit rooms, a French-country motif, polished woods and white-clothed tables set a refined-dining mood. Meals begin with crusty bread and herb-laced butters. Popular appetizers from the open kitchen include gruyere-topped onion soup, roasted beet salad and tableside-prepared bouillabaisse. Traditional entrees are paired with inspired sides: Filet mignon is served with pureed potatoes, fava beans and wild mushrooms; black cod is baked with olives and fennel; and roast chicken arrives beside eggplant mousse.
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