Yelp.com

5 out of 5 stars
- Meghan Murphy (Yelp Boston Elite Squad / Examiner)

SO... Often my reviews are filled with a bit of sarcasm and a crapload of backhanded wit but I am gonna be serious with this one. For the reviewers who said that this place "tries to be pretentious"- I couldnt disagree more. The interior of this restaurant is impeccable, stylish, different and beautiful. I would have a wedding reception here for sure. Its absolutely stunning.

I arrived earlier than my Aunt who I was meeting for dinner and Randy the Manager showed me to a spot at the bar. The bartender greeted me warmly and offered me the wine list. I chose their Pinot Noir by the glass and it was delicious. I asked the bartender about the concept of Italian and Chinese cuisine because its something I find really interesting. Its not fusion, its just that the chef is madly in love with both of these places and their cuisine. As I enjoyed my wine I glanced around the room. The servers moved gracefully around the tables and Mitchell Maxwell approached tables to speak to them about the food and answer any preparation questions or requests they may have. There is a certain joy I take in seeing a chef doing table visits... not because he has to but because he sincerely wants to. The difference between the two is always incredibly evident.

Shortly before I finished my wine my Aunt arrived and we were shown to our cute private table near the back side of the room. Our waitress (little blonde-sorry i dont remember your name!) greeted us with a smile and told us about the specials. We let her know it had been a while since we had seen each other so we woould be taking our sweet time to catch up. The entire evening she paced us slowly and left us alone but at the same time.. we never needed anything. If our plates were empty, or our glasses low.. someone appeared almost magically and it was done.

As for the food... it was excellent. We started with a lobster rangoon appetizer that was yum yum yummy and perfectly filled and fried. We then split the beet and goat cheese salad that was phenomenal. I could eat that every day. I ordered the orrechiette bolognese and my aunt ordered the orrechiette with brocoli, sausage and garlic sauce. They were brought out in big wide bowls and the pasta was cooked perfectly. The portions were perfectly sized.. enough to bring home but not so much that you feel like you will have to eat it for two meals. I am not a huge fan of leftovers so I like when there is only a bit to take with me if I want.

At the end of our three hour meal I was happy, full and ready for bed. I live in South Boston so to hit up Natick is a bit of a haul but I think my Aunt and I will make this a monthly thing. I will also definitely be taking Tim there when he returns for a romantic welcome home dinner. Thank you Maxwells. Your staff is lovely, my night was lovely and you should be proud of what you have going on there in Natick. I'll be back to try the lobster gnocchi!

Phantom Gourmet

Phantom's Report Card for Maxwell's 148

Final Score: 85

GOURMET GREATNESS

Fine dining in the ‘burbs? Yes, please! Cheers to expensive cocktails, intriguing cuisine and no hassle parking. The smooth vibe of Maxwell’s 148 is well received by its upscale Natick audience.

Atmosphere: 8
Maxwell’s 148 is properly sophisticated for a savvy, suburban clientele. Subdued cream and bronze tones carry the Zen-like vibe, brought together with a dainty crystal chandelier, thick velvet curtains, and hydro rock gardens.

Menu: 8
The unfocused, yet fascinating copper-plated menu alternates Italian, French, and Asian dishes with terrifically involved approaches.

Appetizers: 8
Intriguing appetizers included the grilled quail of smooth dark meat, permeated by a heady five spice blend, distracted by charring, and classically paired with potent citrus-fish sauce, over tangy cucumber salad. The concentrated salmon flavor of the lemongrass-ginger cured gravlax became wonderfully subdued, served with oiled arugula and lemon crème fraiche.

Entrees: 8
For entrees, the sumptuous Shanghai crispy cod came alive with fiery-sweet veggies in a seductively tangy Thai basil-ginger sauce over jasmine rice. A sprinkling of salt would have perfected the incredibly tender clay pot lamb shank over wild mushrooms and buttery polenta.

Dessert: 9
To finish, the awesome apple egg roll stuffed cinnamon stewed fruit into a hot, crusty shell aside vanilla bean ice cream and rich caramel. The superb Pavlova buried its marshmallowy-centered, crunchy baked meringue with fresh blueberries, strawberries, exotic fruits, and whipped cream, all topped with blackberry and mango gelati.

Portions: 9
From start to finish, portions know no limit, with stimulating, multi-layered sensations.

Service: 9
Phenomenal service stemmed from vigilant neckties who were constantly poised with water refills, table crumbers, and culinary education.

Cleanliness: 10
Also in Feng Shui compliance, cleanliness was flawless down to each oversized floor tile.

Value: 8
Appetizers average $12, and entrees span quite a spectrum from $15 to $35.

Location: 8
Maxwell’s 148 is in a one-story brick building on East Central Street in Natick, just across the Wellesley border.

Review Date:
Phantom Gourmet

MetroWest Daily News

Double your pleasure: Natick restaurant excels with its Italian and Asian cuisine

By Bob Tremblay / News Staff Writer

NATICK -- MetroWest diners looking for a destination restaurant in their midst need go no farther than Natick where Maxwell's 148 has been creating its distinctive brand of cuisine since December.

Located in a former sushi restaurant on Rte. 135 near the Wellesley border, Maxwell's 148 -- the number goes with the establishment's East Central Street address -- offers a menu you're not likely to find in many area eateries. It features northern Italian and Asian cuisine -- Mediterasian, if you like -- but the two don't intersect into a fusion blend.

"There are no parmesan egg rolls," said Mitchell Maxwell, the restaurant's co-owner, executive chef and pastry chef. The two cuisines instead complement each other, according to Maxwell. "And people's passion is in those types of food," said the Southborough resident. "Nothing is a bad combination."

The concept has been tried in other restaurants where Maxwell has worked, including the South Beach Brasserie, which he opened with actor Michael Caine, and Follia, both in Miami. "It was very popular there," said Maxwell, who has been in the culinary business for 20 years. "And it's the food I love best."

The food is also his forte, having trained with chefs from the Friuli region of Italy while at the Hawaiian restaurant Baci and adding to his culinary repertoire by traveling through Thailand, India, Japan and China.

"I learned the integrity of their cuisine," said Maxwell, who is also the head chef at Alio e Olio in New York City. He arrived in the Bay State from Miami seven years ago and also owns the Vidalia's Truck Stop diner in Wellesley.

"We were looking for the right location with the proper demographics where the numbers worked," said Maxwell, referring to the search for the new restaurant's confines. He conducted the expedition with co-owner Randy Nason of Mansfield. Previously the assistant general manager of the Gotham Bar and Grill in New York City and the Armani Cafe in Boston and the general manager of Henrietta's Table and the Blue Room, both in Cambridge, Nason is the general manager and sommelier at Maxwell's 148. The restaurant's chef is Brian Cooper, formerly of Pearl in Miami.

So far, the numbers have worked, according to Maxwell. "Business has been wonderful," he said.

It's easy to see why. The cuisine is original and refined. It's prepared skillfully and presented beautifully in graceful surroundings by an attentive, friendly waitstaff. Just don't expect bargain-basement prices. Great food with a gourmet touch doesn't come at a discount, and it shouldn't.

We received a scrumptious taste of the restaurant's dual personalities when our waiter placed on our table homemade focaccia bread and fried wonton wrappers accompanied by a fresh chili sauce and sweet onion jam. These are so good that it's a safe bet you'll be asking for seconds unless you have amazing willpower. The wontons are particularly addictive. The dips change, by the way.

Among our appetizers was the roasted eggplant salad -- eggplant tapenade with marinated, roasted red peppers served over baby greens with a balsamic vinaigrette ($11). Irv, one of our dining guests, called the eggplant "wonderful" and the dish "delicious." That assessment would be repeated throughout the evening.

His wife Eileen started with baby greens -- local organic mixed lettuce with goat cheese and sun-dried cherry crumble dressed with balsamic vinaigrette ($9). "Very nice," she said. "It's a great vinaigrette and I liked the fresh ingredients."

My wife Beverly ordered the pho max soup -- a spicy crab soup with shrimp dumplings and Thai basil ($10). Served in a large, eye-catching offset bowl, the soup was praised for its intense lobster-based broth. Bean sprouts, cilantro and rice noodles came with this package and the portion was generous.

I selected the evening's appetizer special -- pasta fagioli -- an Italian soup made with cannellini beans, pancetta, fresh sage, tomatoes and chicken stock ($9). My bowl was deep and wide with crostini gracing the soup's center. The dish displayed a strong tomato flavor while the beans were plentiful and perfectly cooked. No mealiness here. Delicious. There's that word again.

For entrees, Irv chose the filet mignon -- prime tenderloin with onion strings, potato cake and marsala mushroom ($30). The restaurant's steaks are a crowd favorite, according to Maxwell -- the menu also contains a New York steak strip -- and our guest concurred. "Very tender and tasty," he said. Irv also ordered it cooked rare and it was. Far too many restaurants overcook their meat, so much so that at some places, when we want medium rare, we order rare and -- surprise! -- the meat arrives cooked medium rare.

Eileen picked another appetizer for her entree -- the seared tuna served with baby spinach, Hiyashi Wakame seaweed and miso dressing ($15). Maxwell noted that this particular tuna is flown in from Honolulu. "It normally gets shipped to Japan," he said. "It's hard to find here."

Our guest was impressed. "The tuna's delicious and it made a nice combination with the seaweed," she said.

Bev also went the appetizer route for her entree, selecting the Thai beef salad -- tenderloin of beef served raw with glass noodles, mint, cilantro, onion and key lime vinaigrette ($15). "This is one of the best salads I've ever had," Bev raved. "Ask for lime. It helps pick up the flavor." The beef, meanwhile, was boffo.

For a real taste bud pleaser, I hit the jackpot with the vegetable curry clay pot -- Thai eggplant, potatoes, long beans and carrots in a coconut curry sauce ($22, $26 with shrimp). Definitely order this with the shrimp. They're large, luscious and add another component to a dish already packed with flavor. I later had some of the sauce as a leftover at home and the taste was still strong. It ranks as one the best dishes I've ever had.

For side dishes, we shared the Indonesian stir fry vegetables and sauteed spinach with extra virgin olive oil. Both cost $6. The former was nicely balanced and seasoned, the latter needed salt to perk up the proceedings.

Definitely save room for dessert. This time, we shared warm chocolate Napoleon pudding and white chocolate tiramisu. Both cost $8. The pudding was made with croissants, instead of bread, which was a nice touch, but more important for the flavor patrol was the inclusion of quality chocolate, specifically Callebaut from Belgium. The tiramisu garnered even more kudos. "Light, flavorful, perfect," said one diner. "The coffee flavor is not overpowering and it's not too sweet," said another. "The best I've ever had," said a third. Both desserts came served on decorative plates.

Maxwell's also features an extensive wine list, from which we chose the Prosecco Brut Cosmo Bellenda 2002 ($25). "It's bone dry," said Irv. "Sometimes it can be too sweet. It's also a perfect accompaniment to the meal."

As for the list itself, Irv called it "very user friendly. It has a nice selection of geography and prices with a reasonable selection in each type of wine. You don't see many wine lists like this. Often with wine lists, the quality wines are heavily weighted toward the top-end of the price scale and they have only a few on the low end so it makes you feel cheap if you don't buy an expensive wine. Here, you can get a good wine at a good price."

Wine is available by the glass, half bottle and bottle. Irv further observed that the restaurant doesn't skimp on its wine glass pours.

"We take a lot of pride in our wine list," said Maxwell. "We sample close to 100 bottles a week to find new wines and sometimes don't find any. We like well-balanced wines."

The restaurant's menu periodically changes with dishes being phased in and out based on customer preference, according to Maxwell. "If the response is good, we add it," he says. "(The changes) keep things fresh for us and for the clients as well."

The 100-seat interior, designed by James Roche of James Roche Interiors in Boston, demonstrates a comfortable elegance with rich-fabric drapes providing a secluded room in the center of the dining room complete with a chandelier. Subdued indirect lighting, a faux tile floor, mild colors of taupe and gray, white linen napkins and tablecloths, mirrored walls, water trickling over stones, an orchid and a candle on each table and large banquettes resembling couches complete the look. Thanks to its acoustics, the restaurant is also conversation friendly.

Our only complaint is that looking out onto Rte. 135 isn't exactly a scenic treat. Employing curtains or blinds on the windows should do the trick of blocking the view from the street.

Maxwell's is thinking of adding a prix fixe menu during the week. That should be more good news for locals looking for a big-city dining experience in a suburban setting. This place is special.

MAXWELL'S 148

Address: 148 East Central St. (Rte. 135), Natick

Phone number: 508-907-6262

Web site address: www.maxwells148.com

Service: Personable, friendly, accurate and attentive. Our waiter's lively sense of humor was a plus.

Worth it?: Yes. Our meal for four people with tax, tip and two bottles of wine was $247. Paying $60 a person for a meal of this quality is perfectly acceptable.

Prices: Appetizers $9 to $14, entrees $18 to $30 and desserts $8 to $12.

Particulars: The restaurant is open for dinner only Tuesday through Saturday, 5 to 10 p.m. Reservations recommended. They can be made online. Free parking in the restaurant's lot. Major credit cards accepted. The restaurant is handicapped accessible. Smoking is not allowed.

Miscellaneous: Takeout is allowed. The restaurant can also be booked for private parties for up to 100 people.

Boston Globe Review

Maxwell's 148

A new restaurant in the 'burbs is always a welcome sight, especially if it means having to make one less trip into Boston or Cambridge to enjoy a night out. And when the place is run by a chef who has cooked around the world, is staffed by knowledgeable servers, and has food and ambience worth lingering over, it's a dream come true.

Maxwell's 148 offers an appealing and eclectic mix of Northern Italian and Southern Asian dishes. "Not fusion," explains chef and co-owner Mitchell Maxwell, but rather selections from both cuisines, which happen to be what Maxwell likes to cook best. A two-year stint of traveling and cooking, primarily in Asia and Europe, as well as cooking gigs in Hawaii, Manhattan, and Miami's trendy South Beach, paved the way for the current venture.

While Maxwell presides over the kitchen, his business partner, Randy Nason, who has been involved with other Boston restaurants, handles the front of the house.

While the menu's Italian and Asian themes don't mingle, they often complement each other. In the bread basket warm foccacia and white bean hummus share space with wonton crisps and a sweet chili dipping sauce. For starters, there's a spicy crab soup with shrimp dumplings, house cured gravlax with crispy potato cake and wasabi cream, and five-spice quail. Entrees include striped bass roasted in rice paper, crispy duck breast with moo shi vegetables, and braised lamb with polenta. The dishes are elegant, the food hearty but simply flavored and plentiful. (Appetizers are in the $9-$15 range; entrees from $22-$30.) Leave room for desserts such as mango cheesecake, apple egg roll, coconut creme brulee, and white chocolate tiramisu.

- LISA ZWIRN

Boston Globe Review

Maxwell's 148

City-dwellers have the luxury of encountering superior restaurants seemingly on every corner. But the spread-out suburbs are where the real fine-dining challenge lies.

Ming Tsai proved that a top-flight restaurant could survive west of Route 128 when he opened Blue Ginger in Wellesley Center in 1997, and now chef Mitchell Maxwell is betting that if he builds it, they will come even a bit farther west.

''They" are Maxwell's neighbors in Southborough who are tired of the two-hour drive and steep baby-sitting bills required to get a nice meal in Boston; gastronomes from restaurant-scarce Dover, Weston, Sherborn, and Holliston; Framingham and Natick residents frustrated with Route 9 culinary blandness; and semiurban eaters from Newton and Wellesley looking for something new.

So far, it appears to be working. Since Maxwell's 148 opened six weeks ago in Natick, diners have embraced Mitchell's self-styled ''Mediterrasian" concept that blends southeast Asian and European cuisine.

The eclectic menu allows one to start with an order of baby spinach escargot won tons ($10), proceed toward a rich French-cut ribeye steak ($35), and end with a sweet and crispy apple egg roll with vanilla ice cream ($8).

First impressions belie the dining experience that awaits inside -- Maxwell's 148 is located on an unremarkable stretch of Route 135 near the Wellesley line, long home to a liquor store, car dealership, and take-away pizza shop.

But once inside, the intimate dining room feels warm and enveloping, richly decorated with heavy velvet curtains that reduce chatter to a sophisticated murmur.

The bread basket offerings were a cross-cultural sign of good things to come -- a selection of crispy won ton sheets with an exquisite sweet and sour dipping sauce, as well as warm focaccia served with an olive tapenade.

The wine list is extensive, and mixed drinks range from a no-bells-and-whistles martini to wacky house specialties like the sweet and tangy Lychee Swizzle ($8).

We particularly enjoyed the pho Max soup starter ($9), a spicy crab soup with shrimp dumplings and Thai basil, and a Hamachi sashimi ($13) appetizer.

The wok lobster entree ($29), a wok-seared Maine lobster served in a a rich, spicy sauce, was nothing short of hedonistic, and the presentation made it seem like far more than 1 pounds of lobster meat. But the stacked crispy noodle served alongside was troublesome -- dull, and so brittle to the fork that I was left with an explosion of noodle shreds on my lap.

We were impressed with the roasted duck breast ($24), a traditional rendering of the classic with a fig and port reduction, paired with Brussels sprouts and a marscapone-spiked polenta side dish. Other popular dishes include the Balinese street noodle ($18), an Indonesian noodle stir-fry with shrimp and vegetables; and the clay pot lamb shank ($26), braised lamb served with polenta and wild mushroom.

Dessert selections are more continental than Asian, such as warm chocolate Napoleon pudding, coconut creme brulee, Pavlova with fresh berries and sorbet, and a moist mango cheesecake with a macadamia nut crust (all $8).

The service, from initial coat-taking to postprandial bill-paying, was solicitous, and Maxwell and his wife, Tiffany -- who often works the front of the room -- made frequent visits to every table on a recent Friday evening.

During our stay, three-quarters of the tables were filled even at 9 p.m. -- a normal dining hour in the big city, but quite late for the suburbs.

We were encouraged to dally over dessert, and that evening all diners were presented with a complimentary homemade fig vodka digestive -- another reason to linger and enjoy the atmosphere.

Maxwell's co-owner, Randy Nason, a former general manager of Henrietta's Table and the Blue Room in Cambridge, has brought his city sensibilities to Maxwell's service and dining room.

He seems a good match for Maxwell, who co-owns the Vidalia's Truck Stop diner in Wellesley and spent years cooking and developing restaurant concepts as part of the red-hot dining South Beach, Fla., dining scene.

- ERICA NOONAN

NECN TV Diner Review

RESTAURANT REVIEW

Maxwell's 148

Gold Plate!

Maxwell's 148 is warm and inviting from the moment you walk in, as the owner personally greets you. The walls are mirrored, there are textured beige wall hangings and both the music and lighting are pleasantly soft. Tables are nicely spread out. Many of them have soft, mini sofas for a comfortable, intimate touch. Atmosphere earns the platinum plate.

The menu is small, but is full of creative, simple and elegant fare with an Asian twist. The meal starts with a fabulous lobster risotto cake; creamy on the Inside, crispy on the outside-with a rich cognac reduction sauce spooned over the top. The Pho Max soup is outstanding too, filled with noodles, shrimp dumplings and a hint of sweet crab in a salty, savory broth. Appetizers earn the platinum plate.

For the pasta course, our diner gets the wok lobster in noodles. A crispy basket of noodles is filled with a generous serving of lobster with a sweet and spicy sauce. The sauce was a bit overpowering. For dinner, the rib eye fiorentina is flavorful. It's tender, the spinach is fresh and the mashed potatoes are creamy, but the meat begs for some sauce. The fish in a bag with steamed vegetables is also good. Fresh, sweet glazed cod is stuffed with shrimp and other seasonings. It's cooked in rice paper giving it a nice crust. The pasta and entrees earn the silver plate.

The mango cheesecake with macadamia nut crust is a treat. The cake on its own is bland, but it's dressed up by the rich, buttery macadamia crust, and a slice of caramelized mango on top. The warm chocolate napoleon pudding is only ok. The pudding needs more chocolate flavor, although it's topped with a nice, creamy vanilla sauce. Dessert earns the silver plate.

Service is perfect, earning the platinum plate. The owner, host and wait staff are attentive, friendly, and very knowledgeable about the menu.
Appetizers cost under 10 dollars. The pasta course and entrees are around 25 to 35 dollars, and desserts are 8. Portions are fairly substantial, but these "city prices" are a little too steep for the quality of the meal. So Value earns the silver plate. Overall, Maxwell's one forty eight earns the gold plate and that's an excellent dining experience!

NECN TV Diner