Maximus Minimus: Soon to go brick and mortar.

Kurt Dammeier—owner of Maximus Minimus food truck along with Beecher’s Handmade Cheese, Pasta and Co, and Bennett’s Pure Food Bistro on Mercer Island—just returned to Seattle after a stint overseeing the new Beecher’s New York in that city’s Flatiron District.

And he says he’s now fully focused on finding a permanent home for Maximus Minimus, his mobile barbecue operation.

In Brooklyn this summer, Dammeier fell for Williamsburg barbeque joint Fette Sau, known for its high-end smoked meats and its excellent bar—Fette Sau even claims “the best American whiskey list in New York City.”

“They were just doing it really well,” says Dammeier, who was particularly impressed by the restaurant’s wagyu short ribs. “It’s kind of a model for us.” A brick and mortar would allow the Maximus team to smoke its meats, a dream that’s proved elusive with a strictly mobile operation. (MM meats get their smokiness from a seasoning rub and a quick sear). It would also offer the opportunity for a full bar. “You can’t have barbecue without beer,” says Dammeier, “or a really good bourbon.” He says the restaurant will be “really casual,” with counter service and meats by the pound.

There are no plans to retire MM’s signature pig truck. Dammeier’s team will provision the mobile operation out of the restaurant, and continue to do catering and events and service the lunchtime crowds.

So which Seattle neighborhood will be home to permanent Maximus? Ballard, Fremont, South Lake Union, and Capitol Hill are all currently under consideration. It’s too early in the process to pinpoint a potential opening date though if things move quickly the restaurant could be here within several months, says Dammeier.

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