Maxwell's at the Club in The Wall Street Journal today

Maxwell's at the Club, East Bank Club's contemporary American restaurant, is featured in today's Weekend Journal cover story of The Wall Street Journal. The story, by Katy McLaughlin and Juliet Chung, talks about the steps restaurant bars are taking to help drive business in the down economy.

Maxwell's, which re-opened after remodeling last October, has added more cocktail tables and a 52-inch plasma TV to its bar area, plus two more nights of live music (now Tuesday through Thursday). The story goes on to mention the six special martinis Maxwell's added to its bar menu, including one with lychee liquor and sake. The restaurant also occasionally sends over complimentary pizzas or shrimp cocktail to patrons in the bar area to help promote the food in the dining room.

The cover story can be ready in its entirety here.

Maxwell's at the Club (500 N. Kingsbury St.; 312-527-5800, Ext. 301) is open for lunch and dinner Monday through Friday, and brunch on Sunday. For the holidays, the restaurant is hosting a special Passover dinner Wednesday, April 8 and Easter brunch Sunday, April 12.

To learn more, tune in to the 10 a.m. news on CBS 2 this Sunday, April 5 to see Head Chef, Rick Hall demonstrate special Maxwell's recipes.