R.G. Maxwell’s – closed

The matchbook remains. 

What was Maxwell’s is now a Rooms-to-Go, sharing a parking lot with a Mattress Firm, a Holiday Inn, Dallas Gold & Silver Exchange, and an All-Star Deluxe Car Wash.

I found a matchbook cover. Then I stumbled upon a blog from an Austin chef with 50 years of experience, that gives a glimpse of what Maxwell’s was like from an industry point of view:

I decided on a General Manager position at RG Maxwell’s at Westheimer and Alabama Street. Maxwell’s was an exact carbon copy of Houlihan’s old place which was a successful restaurant chain. This was at the beginning of Houston’s restaurant industry explosion and according to the U.S. courts, a restaurant cannot insure that their theme cannot be copied. Therefore, in the 70’s most restaurants followed the very same format, you’ve seen a TGI Friday’s you’ve seen a Houlihan’s you’ve seen an RG Maxwell’s. After that had been established, Maxwell’s copied Houlihan’s management style, menu format, beverage service, glassware, china, flatware, everything.

Maxwell’s went to extreme expense to get secret recipes. Danny Rabinowitz the owner of Maxwell’s was from New Orleans and wanted the famous shrimp dish from Pascal Manale’s restaurant in the garden district of New Orleans so Danny sent a restaurant spy to Pascal Manale’s and this spy withdrew the juice from the shrimp dish into a syringe and then sent it to a lab to have the ingredients and their quantities recorded...

Fun fact: In finer restaurants, just before opening for service, the Maître D’ would fill the air with a combination of sautéing butter, garlic and shallots because this combination of flavors is known to excite the appetite and encourage the guest to order more.

Well, I’m putting another Maxwell’s recipe out there.

Peaches n’ Cream

• 1 oz. peach brandy
• ½ cup peach slices
• 3 oz. vanilla ice cream

Place all ingredients except one peach slice in blender. Blend until smooth. Pour into chilled glass, garnish with peach slice.