Max's on the Green Review - Zippy Food in a Lovely Setting

Approaching the restaurant

Living in a Northern suburb of Chicago, I have often driven by but not into the Glencoe Country ClubMax’s on the Green, where we chose to have dinner, finally brought us along Westley Road and to the parking lot and to the restaurant in the golf course.  It was lovely there with beautiful areas of flowers and fountains.  It was a perfect evening with the sun beginning to set, just perfect for a dinner on the deck.

Whether inside or out, golfing or not we found the environment relaxing and the food , well, zippy.  In this casual setting with a very select menu and extremely moderate prices, the food flavors and presentation are terrific and portions generous.

The deck overlooks the golf course

There was a foursome at a table near us enjoying their dinner and planning to move on to Ravinia.  What a great idea to have a relaxed meal and be a stone’s throw away from Ravinia.  This could double your pleasure.

It was calm and relaxed with a slight breeze as golfers passed by. The menu offers four appetizers, four seafood entrees, four meat entrees, four sandwiches, seven salads and three desserts.  Drinks included: soft drinks, premium beer, beer, spirits, house white and red wines and Mike’s hard lemonade, all reasonably priced.  There are outside and inside take out windows for anyone in a hurry.

Three minute orders

Catering by Max’s took over the restaurant franchise at the Glencoe Golf Club two years ago.  Larry Estes, Max’s President, put Chef Ed Baboorian, Executive Chef & Connoisseur, in charge.  Catering by Max’s has been in business for fifty years.  It does full service catering and handles large events from beginning to end allowing a hostess to be a guest at their own event.  Some of their corporate clients include ABT, Wrigley, North University’s Searle Building and dinners for Windella boats.

Larry Estes,president and Ed Baboorian, Executive Chef

Chef Ed Baboorian has been with Catering by Max’s for seventeen years, beginning as a sixteen-year old dishwasher, progressing through Chicago Catering school with experience at Phil Stephani’s and a few other Chicagoland restaurants.

My husband and I were both delighted with all the food we tasted.  Our server, Julie, was at Max’s on the Green  for the summer and was very helpful and accommodating.  The basket of bread was toasted to a pleasant crispiness and served with flavored butter.  We had to try not to eat it all.

Trail Mix Salad

My Trail Mix Salad  ($6.50) included romaine lettuce, dried fruit, nuts and bleu cheese tossed with fat free raspberry vinaigrette.  The salad was fresh and flavorful, the dried fruit and sunflower delicious.

Crab Cakes

My husband’s two Crab Cakes ($7.50) were crispy, had an ample amount of crabmeat and were accompanied by a pleasant pesto sauce. They were so good they disappeared very quickly.

Tilapia-the chef's favorite

The Tilapia ($13.95) was my entrée choice. It was “dredged in corn flour and lightly fried to golden brown”.  It was also served on soft noodles and topped with a bok choy salad, which was topped with crispy noodles.  There was a spicy “kick” and a wonderful blend of flavor and texture.  The chef said it was his favorite and I can see why.

Greg Norman Kobe Burger

My husband selected the Greg Norman Kobe Burger ($13.95). The Shark’s 8-ounce beef burger is grilled your liking and served on a pretzel bun with lettuce and tomato.  There is a choice of tobacco onion strings or crispy fries. Although Cheddar, American, bleu or Swiss cheese could be added, he wanted “just the beef”. He loved the pretzel roll finding it chewy and unusually good. The burger was tender and flavorful.

Our server, Julie

How can one go wrong with Eli's Chees Cake?  We split the original though chocolate chip was also available.  It was just cold enough to be delicious.

We found this evening very pleasant and plan to return to:

Max’s on the Green
621 Westley Road
Glencoe, IL

The Glencoe Golf Club, established in 1921, by a group of Glencoe residents in search of an alternative to private country club membership was one of the first public golf courses.  Glencoe Golf Club has become one of the finest public golf facilities on the North Shore and is now open and ready to take a tee time reservations. Book a tee time online eight days in advance via the reservation system, in person at the golf shop seven days in advance, or call the golf shop at (847) 835-0250 to make reservations six days in advance. For more information, go to:

Top of Page
Join Splash Magazines

Feature Article

Tempflow™ and Tempur-Pedic® Reviews - What 35 Hours of Research Uncovered

Want Your Business to Male a Splash
<!-- #wrapper -->