Max Dale’s Steak & Chop House

written by Lauren Kramer | photography by Max Dale's Steak & Chop House

When you’ve been in business for seventy-five years like Max Dale’s Steak & Chop House, you’re not just a restaurant—you’re a local institution. The Mount Vernon steakhouse with a capacity of 425 diners has a fascinating history.

Max and Pauline Dale first opened the restaurant in 1951. Twenty-five years later, it burned beyond repair, and newspaper articles with images of the massive blaze are framed on the wall at Max Dale’s to this day.

A Safeco insurance claim followed, and Tony Pickering, the adjuster who helped process the paperwork to rebuild the restaurant in 1978, got so excited about Max Dale’s potential that he left insurance and joined the team. By 1982, he’d bought Max Dale’s, adding a vibrant night club with live music six nights a week. Later, he added a sister restaurant, the Stanwood Grill, and in 2006 the restaurant moved to the next generation with his son, Danny Pickering, and his nephew, Paul Pickering.

The 75-year-old Max Dale’s Steak & Chop House in Mount Vernon is well-known for its prime rib as well as seafood.

Max Dale’s is best known for its prime rib, and that’s what we tucked into on a Saturday night visit. Our appetizers, a caesar salad and a dish of grilled Brussels sprouts sprinkled with chopped butternut and dried blueberries, set the tone for a great meal. And our entrée, the 12-ounce prime rib, was grilled to perfection, juicy, tender, flavorful and a portion easily shared. The restaurant has a large menu with many options for those seeking seafood, chicken, salads and lighter entrées. And thanks to its size, you’re always likely to find a table at a restaurant serving dinner every night of the week.