Paul Goebert's Austrian bistro is all the rage in Park Slope for its fine yet affordable dinners. It is busy, yet intimate.
Patrons are a neighborhood mix of misshapen middle-aged couples and cute young things.
But inept waiters mar an eggs Benedict brunch even when the food is great. It was this restaurant's dichotomy of good food paired with poor brunch service that gave birth to Eggs Benedict New York reviews in the fall of 1997. Three years later, Max and Mortiz hasn't changed. The narrowness of the restaurant makes you feel conspicuous as soon as you enter, yet you will wait quite a while for a hostess, waiter, or aproned busperson to recognize and seat you. The staff's preoccupation with things other than their patrons will continue to plague you.