Members (from left) Dennis Thompson, Darwin Green and Jamie Daigle enjoy the new MACtinis space during the opening on July 5. Thao and Morgan Smith (center) check out the new space in Men’s Bar east.
continued from page 35
Gradually, this style of social drinking fell out of fashion. “If people drank that much now and went back to work they’d be fired,” notes White. So did the acceptance of such exclusively male bastions. In 1984 unescorted women were allowed in the bar and today a Women’s Bar sign goes up every Mother’s Day. Over time, exercise became a more socially accept- able method of relaxing after work than a martini. “What I eventually discovered is that a good workout is actually better than an hour in the bar... after a workout I always feel terrific,” says White.
The advent of the two-career household virtu- ally eliminated the phenomenon of men having a few drinks before heading home. Attitudes on child-rearing changed and at MAC, children participated in a plethora of organized activities and parents were more inclined to dine with their families rather than shell out money for a babysitter. The popularity of the club grew in both membership and diversity.
A massive renovation in 1989 created the current Sports Pub. While two other family-oriented restau- rants, the Cafe and later Seasons, struggled, the Sports Pub flourished. Rules were gradually amended to allow children for longer hours; currently they may stay in certain areas of the Sports Pub until 10 p.m. Dress codes also became more casual. In some areas of the club, where women once had to wear dresses and men sport coats, members began dining in jeans. Meanwhile, the Men’s Bar remained a refuge for more formal, conservative, older members. “They know every server by name...want their cocktail and their razor clams,” says McMurray “We keep these members in mind because they come in three nights a week. We
36 | The Wınged M | AUGUST 2011
are also appealing to the next generation of members who are realizing the club has great food and drinks.” Renovations can be tricky at the club. Men’s Bar Manager Colby Hayden emphasizes that the renovation is an expansion, rather than a drastic change. “The main Men’s Bar room is a comfort zone for a lot of members so it is not changing. The hallways were converted to utilize wasted space and the former card room was reno-
“We are appealing to the next generation of members who are realizing the club has great food and drinks.”
–Cameron McMurray, Food & Beverage Director
vated to appeal to the younger generation.” The club even kept the booth buzzers, although they no longer work.
Menu revisions actually have been underway since the arrival of Boulot two years ago. “The menu has been transformed since he took over,” says Hayden. Boulot brought with him a myriad of connections for local produce, seafood and meat. Those connec- tions include winemakers, farmers and ranchers. Boulot recently prepared a whole pig raised on hazelnuts and the restaurant recently bought a half cow. Canned food items are a thing of the past. Traditional dishes got a makeover: razor clams used to be breaded and fried, now they are grilled sans breading. The kitchen’s commitment to fresh, simple foods aligns with the body- nourishing spirit of a daily workout. The past lives on in a continuing tradition of weekday dishes: prime rib on Wednesdays, bacon- wrapped meatloaf on Thursdays and a burger topped with cottage cheese on Mondays. Diners will still be
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