

Today we’d like to introduce you to Dallas Gilpin
Hi Dallas, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I grew up in Florida and left at 18 to pursue a career on Wall Street in New York City. After 15 demanding years and the birth of my first child, I realized that fast-paced lifestyle wasn’t what I wanted anymore, so I took time off to be with my growing family (I now have four energetic kids under the age of 10!).
In 2018, I purchased my first restaurant in New York. We brought a fresh business perspective to an established venue, revitalizing both the menu and atmosphere. Through this experience, I discovered my passion for hospitality and the joy of creating memorable experiences for guests.
In 2021, my business partner Jenny Oz, who has deep roots in Wellington spanning over 20 years, mentioned an intriguing restaurant space that had become available. Although I grew up in Orlando and wasn’t familiar with Wellington, one visit was all it took to understand its charm. This welcoming community truly is a hidden gem, and we saw an opportunity to fill a gap in the local dining scene.
While we initially struggled with the concept and name, Jenny suggested reimagining her father’s iconic NYC restaurant, Maxwell’s Plum. The most rewarding aspect has been hearing our customers’ cherished memories of the original Maxwell’s – stories of engagements, meeting future spouses, and celebrating special occasions. Now, these same people come to celebrate birthdays and anniversaries with us. It’s created a deeply personal connection with our guests that I never could have imagined, allowing us to be part of their continuing life stories.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Like most small businesses in hospitality, our journey has been far from smooth! Opening in 2021, we continued to face significant COVID-related challenges. As a small, independent team, we handle every aspect of operations ourselves – from managing finances and marketing to bussing tables – unlike chain restaurants with dedicated departments.
I believe there needs to be greater awareness and support for small business owners in this country. It takes tremendous passion and dedication to run your own establishment; financial rewards alone wouldn’t sustain this level of commitment. We’ve encountered persistent staffing challenges common in the hospitality industry, which remain draining despite their predictability. When a chef calls out, I’m painfully aware that I’m not an adequate replacement in the kitchen.
Dining is deeply personal for customers, and in today’s digital age where everyone can pose as an expert critic online, negative feedback can be particularly challenging to navigate. What many don’t realize is that as owners, we’re often more disappointed than they are when things go wrong, and we’re constantly working to improve and make things right. Yet sometimes we’re still portrayed as the villains and face harsh public criticism.
This experience has made me contemplate the future of community dining. Yes, chain restaurants can offer consistently predictable experiences, but is that standardization what we want for our towns and cities? Don’t we risk losing the unique character and personal connections that make local restaurants special? These are questions that challenge me daily as we strive to create something meaningful for our community.
Thanks – so what else should our readers know about Maxwell’s Plum ?
Maxwell’s Plum brings the spirited elegance of 1960s New York to South Florida, creating a captivating dining destination where vintage glamour meets contemporary sophistication. We’ve reimagined the legendary Manhattan hotspot for a new generation, while honoring its storied legacy as the ultimate see-and-be-seen destination.
What truly sets us apart is our ability to transform throughout the day. During dinner, we offer refined dining experiences where special occasions feel effortless. The space can evolve into a vibrant social hub where every happy hour feels special. This versatility allows us to be both an elegant dining establishment and a sophisticated event destination or casual happy hour.
We take particular pride in creating an atmosphere that celebrates and caters to women’s perspectives on dining and socializing. Our approach to luxury is intentionally approachable – we believe exceptional dining experiences shouldn’t be reserved only for special occasions. Whether you’re joining us for a casual weekday dinner or celebrating a milestone event, you’ll find the same attention to detail and warm hospitality.
Our menu and service style reflect this philosophy: sophisticated but never pretentious, playful yet refined. We’ve carefully crafted an environment that honors the nostalgic charm of the original Maxwell’s Plum while incorporating modern touches that resonate with today’s diners. This balance of vintage soul and modern spirit creates a unique dining experience that can’t be found elsewhere in Wellington.
Looking ahead, we’re focused on deepening our connections within the Wellington community, expanding beyond to welcome everyone who appreciates exceptional food and memorable experiences. Through consistent excellence in our cuisine, service, and atmosphere, combined with an expanding calendar of special events, we’re creating a gathering place where every visit becomes a story worth sharing.
At Maxwell’s Plum, we believe every hour is golden, and we’re committed to making each guest’s experience reflect that belief. Whether you’re celebrating a special occasion or simply enjoying an evening out, we invite you to be part of our continuing story.
Where do you see things going in the next 5-10 years?
The restaurant industry faces significant transformational challenges over the next 5-10 years, largely driven by economic pressures and changing labor dynamics. Inflation and rising operational costs are fundamentally reshaping the economics of dining in America, particularly for independent restaurants.
We’re approaching a critical threshold where basic menu items require premium pricing just to maintain minimal profitability. When a simple burger needs to be priced over $30 to generate a modest profit margin, we’re testing the limits of what most consumers can afford. This creates an unsustainable tension between operational viability and market accessibility.
The industry is also grappling with essential labor reforms – higher wages, comprehensive benefits, paid sick leave, and improved working conditions for hospitality staff. While these changes are necessary and overdue, many independent restaurants struggle to generate sufficient revenue to support these increased labor costs while maintaining affordable pricing.
Restaurant operations have always operated on razor-thin margins, but the dramatic increase in fixed costs – particularly commercial rent, insurance premiums, and utilities – is creating unprecedented pressure. Unlike other industries that can more easily absorb or pass along such increases, restaurants are constrained by consumer price sensitivity and intense competition.
I fear we’re heading toward significant industry consolidation, where chain restaurants with economies of scale and corporate backing will increasingly dominate the landscape. This shift threatens to fundamentally alter the dining experience in America. The potential loss of independent restaurants means more than just reduced dining options – it represents the erosion of personal connections, unique culinary perspectives, and the intimate dining experiences that have long characterized American restaurant culture.
These local establishments often serve as community anchors, creating spaces where dining is about more than just food – it’s about connection, celebration, and shared experiences. As we potentially transition toward a more standardized, chain-dominated industry, we risk losing the very essence of what makes dining out special: the personal touch, the creative freedom, and the unique character that only independent restaurants can provide.
Contact Info:
- Website: https://www.maxwellsplum.com
- Instagram: https://www.instagram.com/maxwellsplum/
- Facebook: https://www.facebook.com/MaxwellsPlum