Dining
BY PARKS KUGLE
Max and Louie’s New York Diner brings avors to San Antonio Drew Glick, owner of Max and Louie’s New York Diner, comes from a long line of food service pro- fessionals. This family tradition began in Europe with his grandfather Louie and great-uncle Max, and continued with his father Melvin’s catering business in New York. The background Born in Manhattan and raised in Brooklyn and Long Island, Glick had a dream of creating an authentic New York diner long before he moved to San Antonio. At the suggestion of his uncle, Glick moved to San Antonio in 2011 and opened his rst restaurant Drew’s American Grill, which he ran for three years. Due to a di cult location, Glick closed the grill and built the diner, which opened in North San Antonio in 2016. “As much as people really loved it, and it had a good reputation, it was a di cult location, and we ended up closing that, [but] I really came here to do Max and Louie’s anyway,” Glick said. What they o er Like most traditional East Coast diners, Max and Louie’s has an extensive eight-page menu, featur- ing Jewish delicatessen favorites such as knishes, matzoh ball soup and pastrami sandwiches to burgers, pizza and all-day breakfast, complete with desserts and a full bar. Fan favorites include challah French toast and traditional corn beef and pastrami deli sandwiches.
Drew Glick has worked in the food service industry since he was a child in New York.
PHOTOS COURTESY MAX AND LOUIE’S NEW YORK DINER
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226 W. Bitters Road, Ste. 126, San Antonio maxandlouies.com
A Jewish Delicatessen specialty, the Chicken Matzoh Ball Soup ($8.95) consists of homemade chicken soup, matzoh balls, pulled chicken, vegetables and noodles.
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