MAX’s Wine Dive puts a new spin on the usually pretentious chef’s table with its laid-back “Sunday Supper at the Chef’s Table.” On Sundays beginning July 12, four guests will be privy to a four-course dinner with wine pairings prepared by executive chef Patric Bell-Good. The inaugural supper menu boasting classic summer ingredients features chilled butterbean soup with corn relish; heirloom tomato and peach salad with mint; grilled flank steak with watermelon salsa and grilled corn with basil pesto; and buttermilk panna cotta with cantaloupe consommé for dessert. “Sunday Supper” runs 7-9 p.m. with a new menu each week. Cost is $55 per person, excluding tax and gratuity. For reservations, call 404-249-0445.
