Opening a new restaurant is always chancy. Phillip Zeller just celebrated his first year in business. “Making it a year in the midst of a recession,” says Zeller, chef-owner of Maximo’s in Watertown, “we’re pretty proud of that.” For the next year, when customers mention the Perkins School for the Blind on Mondays, Zeller will donate 5 percent of that sale to the school. He even renamed his Monday special, a barbecued chicken panini, the Perkins sandwich ($7.99).
Maximo’s specializes in “not health food, but healthy options,” which include Southwestern quinoa and sauteed spinach ($2.99), or a turkey burger with tabbouleh and goat cheese ($7.99). If you’re not concerned with calories, try the Slammin’ BLT with a fried egg ($6.49). “Some people have it three times a week,” says the chef.
Customers also get a chance to share in another of Zeller’s enthusiasms. One wall is covered with autographed pictures of blues musicians he met while managing the House of Blues in New Orleans. “I’m a music fan and a frustrated musician — I tried to learn guitar for 20 years,” he says. “These guys had some fantastic stories that you don’t necessarily get to read in
Rolling Stone.” Maximo’s, 584 Mt. Auburn St.,