Update: Max's Owner Says Rent Was Too High

Days before their surprising closure, Max's Diner was still taking reservations.

It's unclear if restaurant employees knew about the diner's closure, which occurred Dec. 26. Photo by Cathy Montag
It's unclear if restaurant employees knew about the diner's closure, which occurred Dec. 26. Photo by Cathy Montag


Cathy Montag had reservations for her parents' 37th wedding anniversary at Max's Diner on Dec. 26. She made the reservations over the phone three days in advance. But when she pulled up to the restaurant that Thursday, the restaurant was dark with a sign written with red crayon on the window.

"Max's has closed thank you for your patronage," it read.

Yes, Max's Diner in San Ramon has abruptly closed, but no one seemed to have much of a warning. The company, which has a face in the Bay Area with locations from Redwood City to San Francisco, showed no signs of closing.

Employees were still taking reservations days before the closure, so it's unclear if they were aware that the diner would be closing the day after Christmas.

Owner Matt Parhizkar said the rent was too high at $28,000 a month. He said the lease came up and they didn't renew.

The city allowed too many small restaurants with a 'lower overhead', which made it too difficult to compete, Parhizkar said.

"My husband and I met there 20 years ago. End of an era," said Danica Clark of San Ramon.

The restaurant was featured as the 'Most-Reviewed Restaurant on Yelp' in San Ramon earlier in May of 2013 on Patch.

Related: What Should Move in to Max's Place?

Andy Smith April 07, 2014 at 08:18 PM
Oh wow, and I see you are across the street pretty much from Zachary's. This will be interesting! You have some serious competition, but I'm sure you already knew that.
Bill April 07, 2014 at 09:01 PM
Zachary's is AMAZING!!!! Different pizza's all together.
Bill April 07, 2014 at 09:20 PM
If anyone has any questions are Onfirepizza@yahoo.com thanks Bill
A Parent April 14, 2014 at 01:13 PM
Bill - I disagree about Zachary's and I am looking forward to your opening. Can you tell me one thing, is it thin crust like New York or thick crust? Both? Thanks!
Bill April 14, 2014 at 07:06 PM
Hi, it is thin crust. I was trained in neapolitan style and that's what we will serve. I do have to ovens so I can have classic Italian as well. Both thin and amazing in a wood oven. I'd like to keep the price below $10.00 with a few toppings. Bill


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