Fresh, Local Modern American Cuisine at Maxwell's
Muscatine native Executive Chef Tessa Crookshanks unveils her all-new menu for Maxwell’s on the River focusing on simple ingredients and an eloquent dining experience that is tailored to fit the local palate.
Chef Tessa began her culinary journey at age 16 in Muscatine and holds a culinary degree from Le Cordon Bleu Chicago. With fourteen years of experience in the industry including Hy-Vee Muscatine and Geneva Golf & Country Club, she has developed a unique but approachable style that is sexy and wholesome.
Complimenting Chef Tessa, is Sous Chef Ryan Caussé, also a Muscatine native with seven years of experience in the industry and coming from a Country Club background. He is down-to-earth, approachable, and brings a fun edge to the sophisticated menu.
Ryan is a cyclist and avid outdoorsman and combined with Tessa’s love for adventure and nature, the two bring a passion for locally sourced ingredients and farmer’s market produce. Chef Tessa’s aim is to bring no-nonsense cuisine to Muscatine. The new menu at Maxwell’s on the River will push towards Modern American fare that maintains a price point that patrons have come to know and appreciate.
From Executive Chef Tessa Crookshanks, the new Maxwell's on the River menu is poised to please. With an emphasis on fresh, local and sustainable fare, the new menu will showcase the finest in Muscatine dining in the heart of downtown. Sweeping Mississippi river views compliment breakfast, lunch, dinner, or happy hour, as well as al fresco dining offered at Maxwell's on the Green.