In 1951, Max and Pauline Dale, inspired by their friend and renowned Seattle restaurateur Victor Rosellini, decided it was time for a bold change. They revamped their modest burger and fries menu, opting for more sophisticated offerings such as seafood, steak and pork chops accentuated with homemade recipes. This pivotal decision transformed their small establishment into a local favorite. However, in 1976, disaster struck when a fire destroyed the restaurant. After the fire, a Safeco claim adjuster named Tony Pickering helped the Dale’s process their paperwork to rebuild.
The new Max Dale’s was designed with discarded plans from a Black Angus, adding two large rentable meeting rooms. Excited by the restaurant’s potential, Tony Pickering left his insurance career to join the Max Dale’s team full-time. His passion for the restaurant business led him to purchase Max Dale’s in 1982, which soon became known for its delectable cuisine and vibrant nightclub, offering live music six nights a week.
Nearly two decades later, Tony opened the Stanwood Grill, a sister restaurant that mirrored the fine-dining experience of Max Dale’s. In 2006, Tony’s son Danny and nephew Paul took the helm, purchasing both restaurants and continuing the family tradition of sophisticated dining and community engagement. Today, Paul and Danny are known for pushing culinary boundaries with innovative menu creations, including gluten-free options, while staying true to their roots.
Max Dale’s remains the go-to destination for those craving a tender, juicy steak, maintaining its reputation as the top steakhouse in the Skagit Valley. Through dedication and innovation, the legacy of Max Dale’s Steak and Chop House lives on, honoring its rich history while embracing the future.
The story began in 1951 when Max and Pauline Dale were inspired to revamp their burger menu to focus on more sophisticated offerings. This transformed their small establishment into a local favorite, Mount Vernon restaurant.
After a fire destroyed the building in 1976, Safeco adjuster Tony Pickering helped the Dales navigate the insurance process, a relationship that ultimately redirected his future. Excited about the restaurant’s potential, Tony left his insurance career to join the team and bought Max Dale’s in 1982.
Nearly two decades later, Tony opened the Stanwood Grill, offering a similar dining experience to it’s sister restaurant in Mount Vernon. In 2006, Tony’s son Danny and nephew Paul took the helm, purchasing both restaurants and continuing the family tradition of sophisticated dining and community engagement.
Max Dale’s remains the go-to destination for those craving a tender, juicy steak, maintaining its reputation as the top steakhouse in the Skagit Valley. Through dedication and innovation, the legacy of Max Dale’s Steak and Chop House lives on, honoring its rich history while embracing the future.
A Family Legacy of Inspired Cuisine and Community Connection
A Family Legacy of Inspired Cuisine
The Max Dale’s Steak and Chop House Story
David Peterson, or ‘Chef David,’ as his staff, customers, and Facebook fans call him, has been crafting culinary delights since the mid-nineties. As Max Dale’s Executive Chef since 2013, Chef David brings an innovative approach to food combinations, flavor, and local freshness. His mouth-watering creations continue to draw new fans and long-time patrons alike.
David Peterson, or ‘Chef David,’ as his staff, customers, and Facebook fans call him, has been crafting culinary delights since the mid-nineties. As Max Dale’s Executive Chef since 2013, Chef David brings an innovative approach to food combinations, flavor, and local freshness. His mouth-watering creations continue to draw new fans and long-time patrons alike.
Meet Chef David
Crafting fresh Culinary Delights
Crafting Culinary Delights
Paul started at Max Dale’s in 1990 under the official job title of ‘Doorman’. He was offered the position of General Manager two years later.
Paul, his wife Maria, and daughter’s Laura and Claire have all been involved with the daily workings of both restaurants for a lifetime.
Maria handles all the bookkeeping and both girls spent their teenage years bussing tables, hostessing, and helping with catering.
Paul Pickering
Danny’s interest in the restaurant business began at the age of four when his father, Tony Pickering, started a new career at Max Dale’s.
Growing up with a dad who loved the creative, social, and business aspects of the industry had a strong influence on Danny, who purchased Max Dale’s along with his cousin, Paul in 2006.
Danny loves the satisfaction of building a great team that is committed to providing top-shelf hospitality.
Danny Pickering
Our family is just part of the larger family of employees and customers that make Max Dale’s special.
Dedicated Partners
Continuing The Max Dale's Legacy
How to Select a Caterer for a Special Event
Our Guide for the Perfect Steak Meal
The Best Seafood, Steak, and Wine Pairings
Love great food? Looking for a great wine pairing? We've got you covered with a few of our insider tips and mouth-watering steakhouse secrets!
Insider Secrets for Foodies
"A go-to place for special occasions. The food is delicious - the atmosphere is intimate with padded high back booths and soft lighting. Perfect for a glass of wine and conversation. Be sure to make reservations a week or two in advance if you plan to have dinner on a holiday, such as Valentine's Day."
Jennifer McGill
"The atmosphere is intimate with padded high back booths and soft lighting."
"I took my son, daughter and her homecoming date here for dinner and it was absolutely delicious.
We had the bread appetizer, our entrées and dessert. Nothing disappointed. My scallops were cooked absolutely perfectly, and the crème brûlée was delicious."
Mallory Jordan
"My scallops were cooked absolutely perfectly"
"Another customer who thinks that this is among the BEST places in town. Kelcie was superb and attentive. Wow. She sets the bar for helpful and joyous.
My weekday prime rib had a wonderful crust, and was perfectly cooked. Couldn't think of anything better until I tasted hubby's rib eye steak with a mushroom demi glas. OMGood. Love the decor and peaceful ambiance."
Jaye Lill
"My weekday prime rib had a wonderful crust, and was perfectly cooked."
"My wife, 3 kids, a friend and I went here for the first time Saturday night. We walked right in and got a table with no wait!
The food was delicious, the service was amazing! Chef Peterson is an old friend and made a special Calamari dipping sauce for us (if you know you know). We will be back for more of this Skagit Valley treasure!"
Joshua Simplot
"The food was delicious, the service was amazing!"
"Best gourmet meal out lately. Hit every note. Prime rib, melt in your mouth. Best cocktails, raspberry lemon drop, Havana nights, wow!! The salmon special, can't even describe all of the flavors and textures. Brussel sprouts, cranberry, and capers. But the piece de resistance, the pumpkin lava cake. You won't forget that very soon!! Haven't written a review in awhile. This place is worth it. Service was amazing. Atmosphere is so nice. Every table has a very private feeling."
Julia
