Drew Glick, owner of Max and Louie’s New York Diner, comes from a long line of food service professionals. This family tradition began in Europe with his grandfather Louie and great-uncle Max, and continued with his father Melvin's catering business in New York.

The background

Born in Manhattan and raised in Brooklyn and Long Island, Glick had a dream of creating an authentic New York diner long before he moved to San Antonio.

At the suggestion of his uncle, Glick moved to San Antonio in 2011 and opened his first restaurant Drew’s American Grill, which he ran for three years. Due to a difficult location, Glick closed the grill and built the diner, which opened in North San Antonio in 2016.

“As much as people really loved it, and it had a good reputation, it was a difficult location, and we ended up closing that, [but] I really came here to do Max and Louie’s anyway,” Glick said.


What they offer

Like most traditional East Coast diners, Max and Louie’s has an extensive eight-page menu, featuring Jewish delicatessen favorites such as knishes, matzo ball soup and pastrami sandwiches to burgers, pizza and all-day breakfast, complete with desserts and a full bar.

Fan favorites include challah French toast and traditional corn beef and pastrami deli sandwiches.

Glick said part of the draw of the diner is its authenticity and attention to quality. For example, the diner bakes over 2,000 loaves of challah a week, sources its bagel dough from New York and squeezes fresh orange juice every day.


“My definition of hospitality is exceeding expectations,” Glick said. “We’re fanatical every day about trying to exceed guest expectations when they come through the doors of Max and Louie’s from the cleanliness to the consistency of our food to our staff.”