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Maxwells Steak & Seafood Classic Steakhouse with a Maritime Twist
Maxwell’s features elegant dishes and offers a wide variety of steaks from across Canada – handpicked by our Executive Chef Rob Reynolds
We only use the freshest, and most sustainable local seafood and treat all our guests with the warmest Maritime hospitality. Pair this with our extensive wine list and classic cocktails, and Maxwell’s Steak & Seafood is a dining experience not to be missed.
Named after Maxwell Aitken, better known as Lord Beaverbrook, Maxwell’s Steak & Seafood refocused in November 2021 with a vision of becoming a classic steakhouse with a “Maritime twist”. We share the same principles as our namesake, with a focus on supporting New Brunswick businesses and culture.
Throughout the years, the restaurant has undergone changes – from The Maverick Room to The Terrace Dining Room to Maxwell’s – but exceptional food and service has remained constant. Maxwell’s Steak & Seafood is the latest and greatest iteration of our vision of exceptional dining in New Brunswick.
Why dine with us
Maritime hospitality begins as soon as you walk in the door
From the way you will be greeted, to the nostalgic ambiance. We stress over the finer details to create a memorable and unique culinary experience.
We believe that good food connects people
Our unwavering support of local and sustainable farmers is one of the ways we bring our community together. From our
handpicked selection of steaks and seafood to our use of local vegetable producers –
quality is our main priority.
We believe that quality food is only part of the perfect dining experience
Our ambiance and hospitality reflect that. Our menu is designed to share in comfort with others and to create long-lasting memories.
Meet Our Chef
At 16, Robert left home to begin his five-year apprenticeship with the Savoy Group in London as part of a Thames Valley University program. In that memorable first year, the aspiring chef peeled hundreds of onions by day, and volunteered by night at Jean-George Vongerichten’s Vong restaurant in the Berkeley and 2 Michelin star La Tante Clair at the hotel where he apprenticed.
Following a few gigs after graduation, Reynolds migrated to the highlands of Scotland to work at the self-sustaining award-winning Monachyle Mhor Hotel and then across the pond to the Keltic Lodge Resort & Spa on Cape Breton Island in Nova Scotia. In 2003, the “slower, easier” life of Canada’s Atlantic shore wooed him to Halifax to plant roots. “I’m inspired by what’s around Atlantic Canada but there’s so much bounty. The seafood is amazing; it’s like nothing I’ve ever experienced.”
Robert worked as chef de cuisine at the Cunard centre in Halifax catering for some of the largest events east of Montreal. After a few years Robert had the opportunity to open a restaurant in Halifax, that restaurant was later to be known as Edna, top 10 new restaurants in Canada 2014. After successfully creating a Halifax staple, Robert went back to his hotel routes to become executive chef at Liscombe Lodge Resort on the eastern shore of Nova Scotia, which led him to the Westin Nova Scotian as restaurant chef. Following a successful stint at the Westin, Rob relocated to Fredericton where he launched his vision for an upscale hotel restaurant – Maxwell’s Steak & Seafood