Today we’d like to introduce you to Amy Zuniga.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey has been a fairly smooth road?
Nothing about owning a restaurant is smooth.
You never know what’s going to happen but you know it’s certainly not going to be uneventful. There have been so many challenges along the way that sometimes we would question why we decided to do this. Then there’s those tiny moments when you look across your bustling restaurant and see everyone smiling, laughing and having a great time and that’s when you stop, relax a little, appreciate what you have and remember why you got into it in the first place.
I will say (as for everyone) that 2020 was the most challenging but we are happy to say we are still here and hope to persevere.
We’ve been impressed with Maximo’s on Broad, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Maximo’s is a locally owned restaurant by husband and wife team, Amy and Julio Zuniga. Our focus is offering flavorful fresh food. Chef Julio brings his flair for spice to all of his creations. Paella is probably what he is best known for. If you haven’t tried it, it is worth a visit! We prepare everything in house and have so many options on our tapas menu that there should be something for everyone’s taste. It’s a relaxing artsy kind of vibe so you don’t have to put on a tie or dress. Just come ready to enjoy yourself.
I manage the restaurant and focus on the front of the house. I am a wine lover. The wine list is my baby, I treat it very special. I like to offer wines from as many regions as I can, highlighting the best each country has to offer and prefer boutique wineries over mass producers.
All of our cocktails are carefully put together with fun and balance kept in mind. We have some classics but most are my concoctions. I also make the desserts. My ice creams are, according to customers, the best they’ve ever had. You can find me in the kitchen, running food, seating guests or behind the bar. I am all over the place!
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
Restaurant work is hard and it’s getting harder and harder to find help.
We would love to expand and offer lunch, maybe even open a second restaurant, but until the next generation comes forward ready to work I don’t see how that can happen. Robots? Perhaps robots are the future.
- Happy Hour Tues-Fri 5-7 pm $4 drink specials
- Wine Wednesday; 1/2 price bottles of wine with purchase of food.
- Website: www.MaximosOnBroad.com
- Instagram: @MaximosOnBroad
- Facebook: MaximosOnBroad
Isaiah McCarty and Sean Davis