Under new ownership since August, most of the changes at Maxwell's Restaurant & Lounge have been internal. Replacing Vivian Irish, Maxwell's new executive chef, Leslie Westphal, comes most recently from the Tacoma Club, where she was also executive chef. Westphal puts out much of the same menu as her predecessor.

The New American with Northwest flare menu featured at Maxwell's sees the addition of a few entrees to the dinner selection; comfort food meatloaf with mascarpone mashed potatoes, a vegetarian dish of toasted orzo pasta, and house smoked salmon, halibut and roast corn fish cakes. The standout addition is the ultra-rich poached egg topped linguine a la carbonara with crisp pork belly.

New owner Steve Anderson reports his goal is to make Maxwell's more accessible, moving beyond only those wanting to spend more than $20 on an entree. To this end, the St. Helens BLT, meatloaf sliders, mini seafood rolls (shrimp, scallops and langoustine bits on a split French roll), along with more small plates and salads have been added to the lounge menu ($6-$12). 

The very popular all-evening happy hour on Saturday has been extended to include Monday, when dining patrons enjoy 50-percent off select menu items in the lounge.

[Maxwell's Restaurant & Lounge, 4-10 p.m. Monday-Thursday, 4 p.m. to midnight Friday, 5 p.m. to midnight Saturday, 454 St. Helens Ave., Tacoma, 253.683.4115]