Max's Wine Dive, the West Village restaurant bearing the slogan "Fried chicken and champagne... why the hell not?!," is catering to the vegan crowd in November (which is apparently National Vegan Month?) by focusing on animal product-free dishes.
Executive chef Patrick Russell (aka the second hottest chef in Dallas) will introduce a new vegan dish each week next month: mushroom risotto will be available November 1-7, chili November 8-14, spaghetti and "meatballs" November 15-21, and chile rellenos November 22-30. All the dishes will be priced at $14; the regular omnivorous menu will of course still be available with everything from the famed fried chicken to veal sweetbread egg rolls.
[Photo: Max's Wine Dive/Facebook]