Maxim’s 22 French Bistro & Brasserie

In the Recipe

One dish sure to spark a passion for French cuisine, perhaps unexpectedly, is Au Pied du Cochon. While “the foot of a pig” may not sound enticing, this is a case of love at first bite. The deboned foot is brined, stuffed with foie gras, breadcrumbs and herbs – think of it as the best meat loaf you’ve ever tasted – then roasted and served with an aromatic au jus and locally grown sour cherries. In a word, magnifique.

In the Glass

Sip a Manhattan or Negroni and your palate may sense a certain je ne sais quoi. The taste is familiar, yet smoother, more complex. That compelling flavor comes from a recently initiated barrel-aging program that puts a riff on these and other classic cocktails. The drinks rest for six weeks in 15-gallon barrels supplied by Dad’s Hat, the first Pennsylvania maker of rye whiskey since Prohibition. Such generous quantities allow recipes to be tweaked for more nuanced flavors than standard cocktails. In the Manhattan, seven delectable ingredients meld into one perfectly seductive libation.

With the Owner

French cuisine may be intimidating to some diners – that is, before realizing that the menu includes burgers (that can be topped with Roquefort mousse) and frites. “A lot of people aren’t familiar with what a brasserie is,” says owner Josh Palmer. “It’s the French version of an Irish pub.”