In the heart of Cary, North Carolina, lies a culinary gem that has been delighting locals and visitors alike for over three decades: Maximillians Grill and Wine Bar. Steeped in history and driven by a passion for quality and service, this locally owned and operated establishment stands as a testament to the dreams and hard work of its owners, Will and Margie Hennessee.
Maximillians Grill and Wine Bar in Cary, NC, offers a unique and delightful dining experience characterized by its farm-to-table approach and globally inspired cuisine. Chef Margie Hennessee updates the menu frequently to showcase the freshest, locally sourced ingredients, ensuring a diverse and flavorful selection for guests.
The restaurant’s offerings include a mix of contemporary American dishes with global influences. Customer favorites include: Korean BBQ Beef, Max’s Grilled Caesar, and Crispy Sesame Calamari. Patrons praise the unique and delicious special menu additions, with many noting the consistently high quality of the food over the years. Dishes such as NC Mountain Trout, Marrow, and Homage to the Pig come highly recommended.
Recently, we had the distinct pleasure of interviewing this amazing duo, uncovering the rich tapestry of experiences and personal touches that make Maximillians more than just a restaurant. With a story that intertwines personal journeys, community engagement, and culinary excellence, Will and Margie’s journey is as unique and flavorful as the dishes they serve.
Q&A With Owners Will and Margie Hennessee
WL: How long have you lived and worked in Cary, NC?
Will recalled, “I grew up down in Lumberton, North Carolina, and I came up here in ‘92 to NC State. In like ‘95, I started working with Maximamillians, and did that all through college. When I got out of college, I kept working there part-time. Margie started in ‘96. And then about eight years ago, we bought the restaurant.”
The previous owners were Michael and Gail Schiffer. “They originally opened the restaurant in ‘91. By 2015 they were done. Yeah, they had done it. We really didn’t want to see the place go, so we bought it from them,” stated Will.
Margie started her career off as a juvenile delinquent counselor. “At the end of the day, the restaurant industry was much more rewarding than any type of social work.”
Margie came from a big family, where everyone learned to cook. “Everybody cooked. You had to, and I started cooking when I was practically a little kid.” When she headed to college her best friend went to culinary school. Later on Margie realized that cooking was in her blood, and that’s what she wanted to do. Working in the kitchen at Maximillians and becoming the head chef just came naturally.
WL: Tell us about your family?
We’ve been married for 20 years. We don’t have any children. We did have a cat for a while that passed away. Now we’ve got an aquarium with some angelfish and a crazy cat fish that likes to hide and scoot around the tank.
WL: What are some of your favorite restaurants in the area?
We like Death and Taxes, Ashley Christensen’s restaurant. We’re fans of Mandolin. There’s so many new restaurants that we haven’t even tried. But those are some old favorites. Humble Pie was a big one in downtown Raleigh. It closed in the past year or so. We were sad to see them go.
WL: Who would you say is the most interesting person you’ve met?
Will recalled, “Gibbons from ZZ Top. He’s probably one of the most famous people that’s been to the restaurant. And he’s been here several times.” The first time he was in town for a show. “We had a lady that was a customer a long time ago that used to date Billy back in the day. When he came to town one time she took the former owners to his concert, and then they all came back and had dinner here.”
Together they recalled meeting our current North Carolina Governor and his chief of staff, waiting on Kurt Voneggut, and even the original Cookie Monster from Sesame Street. Margie added, “But really there’s too many. It doesn’t matter who the person is; they get treated the same no matter what.”
WL: If you could be an animal, what would you be?
Will: I’d probably be a leopard or a cougar, some kind of cat.
Margie: I’d be an owl, watching from above, ready to swoop down, just in case.
WL: Favorite charity or non-profit?
After a near-death experience in a car accident Margie came in contact with Next Steps Raleigh, a community-based paralysis recovery center. Next Steps was started by Karen Thor after her son, Michael Thor who is co-owner of Whiskey Kitchen, experienced a spinal cord injury from a motorcycle accident that left him paralyzed from the neck down. Next Steps was instrumental in Margie’s recovery, and she’s been a supporter ever since, including serving on their board.
Together Will and Margie are active supporters of the Ronald McDonald House. Some longtime regular customers of theirs introduced them to the Ronald McDonald House and encouraged them to get involved. They started off by donating a chef’s table for a charity auction one year, and they quickly realized they wanted to do more. Now the restaurant cooks for the entire house several times a year, and it’s been a very rewarding experience.
WL: How would you describe Maximillians Grill and Wine Bar?
Margie reflected on how Will’s family roots go back to a western North Carolina mercantile business started in the 1890s. Will’s great, great grandfather, who founded the store is remembered fondly for his mantra, “quality, courteous service.” Together Will and Margie have brought that same mission to Maximillians Grill and Wine Bar -Quality, Courteous Service. They truly love to make their customers happy.
“We’re unapologetically ourselves,” added Margie. “We are people who love what we do. It’s incredibly cool to go to work every day and do what you love.”
WL: What’s the origin story behind the name Maximillians?
Margie laughed, “There’s literally a million stories behind that. It always depended on the mood of the previous owner and what story he felt like telling. But, everyone always wants to add an apostrophe ‘s’, or only puts one ‘l’, so you’ll notice the way it’s spelled.”
Turns out the previous owners had started a gelato shop in Providence Rhode Island named Maximillians. They sold it prior to moving south, and they brought the name with them. That shop still exists today, but now it’s known as Maximillian’s Ice Cream Cafe.
Margie fondly recalled working with Michael, “He was like Peter Pan. He was artistic, creative, just an amazing mentor.”
WL: What do you wish your neighbors knew about Maximillians Grill and Wine Bar?
Margie reflected, “We’ve been in Cary for 33 years. We’re locally owned and operated. And yeah, the owner is actually cooking your food. The owner is picking out your wine.”
“It’s a place where people come, have dinner, hangout, and come back. Some people think we’re a ‘special occasion place’, but truthfully you can get a whole lot of really good food for a really good price here.”
WL: What’s your proudest moment as owners of Maximillians Grill and Wine Bar?
The couple recalled how they kept the restaurant going during the pandemic. Will produced a 6” tall stack of hundreds of handwritten, one page menus. The day restaurants were forced to move to take-out only, Margie began producing a daily menu that she hand wrote on an oversized page, took a photo, and posted to social media. Orders came in, and together with help from Michelle, one of their team members at the time, the three kept the restaurant going.
They never took a break for the entire 18 months, and they kept every one of the handwritten menus. Margie reached out and flipped open the stack of menus. It read, “Same As Yesterday.” She reminisced, “See there? There you go. That’s where I started losing my mind a little bit. November of 2020. That’s funny to just pick that up.”
WL: What do customers tell you they love most about Maximillians?
“It’s a family place,” said Margie. “We’ve watched literally, families grow up here over the past 30+ years. We knew the kids when they were little, and now they’re getting married, and we’re hosting their rehearsal dinners. It’s truly a part of the neighborhood, and it feels like we’re part of so many local families.”
WL: Any exciting, upcoming plans to share with us?
Coming up on Jan 31, 2024 Maximillians is hosting a Non-Alcoholic Wine Dinner, featuring wines from Le Petit Béret and their head sommelier and co-founder of Dominique Laporte.
Le Petit Béret is a ground-breaking French company seeking to expand and elevate the world of Non-Alcoholic selections with their craft wines and spirits, all developed through a unique, alcohol-free process. Enjoy their selections, which have been featured at numerous Michelin-starred restaurants around the world.
Reservations are required. Reserve your spot by calling (919) 465-2455.
The team at Maximillians Grill and Wine Bar is always changing the menu based on the season and what’s available locally. Margie added, “I try to stay as local as we can. In fact, all our meat and seafood is hyper local. Even our mushrooms and lettuce are all local. So our menu varies based on what’s available and what’s in season.”
And Their Story Continues
As our conversation with Will and Margie Hennessee draws to a close, it’s evident that Maximillians Grill and Wine Bar is more than just a dining establishment; it’s a reflection of their lives, love, and dedication. This Cary, North Carolina, locale isn’t just a restaurant, it’s a cornerstone of the community, a place where the owners’ commitment to quality, service, and personal touch is palpable in every aspect. From Will’s early days at NC State and their shared journey in the culinary world, to their deep involvement with local charities like Next Steps Raleigh and the Ronald McDonald House, every facet of their story adds depth and flavor to the Maximillians experience.
As Margie poignantly states, “We’re unapologetically ourselves.” This authenticity is what makes Maximillians special. It’s not just about the exquisite food or the fine wines; it’s about the heart and soul poured into every aspect of the restaurant. It’s a place that has evolved with Cary, witnessing families grow, and becoming an integral part of many special moments in their lives.
Will, Margie and the team continue to innovate while staying true to their roots. With a focus on local, seasonal ingredients, they strive to ensure every dish served is a testament to their philosophy of quality and courteous service. Maximillians Grill and Wine Bar isn’t just a restaurant; it’s a story of passion, resilience, and community, a story that continues to unfold deliciously with each passing year.
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