Sharing a drink in MACtinis are (from left) Lensra Duden, Carrie Stevens, Richard Horswell and Annie Duden.
greeted with a relish tray, replete with carrot sticks, olives and pickles (plus a delicious aioli). The rest of the menu, however, will change
frequently, reflecting the best of the seasonal market- place. Lunch will feature more sandwiches, fresh seasonal salads and many of Boulot’s proudest creations. Dinner choices include a butcher’s corner with 20 vari- eties of steak, an extensive cheese bar, a rotisserie section offering duck, rabbit and chicken, local seafood such as wild salmon, sturgeon and Oregon bay shrimp, and even vegetarian options.
While the feel is reminiscent of a traditional steak- house, at the Men’s Bar, members and their guests will find local, pasture-raised beef. The in-house butcher freshly grinds the meat for what Boulot terms an “excep- tional” burger. Freshly made ice cream graces the dessert menu. For any members who long for comfort foods from the past, the kitchen will honor their special request as long as it doesn’t involve canned, processed foods. The impressive wine list includes choices from many local vineyards.
Small plates at MACtinis Fresh and local is also the watchword at MACtinis,
which features small plates. Hayden especially recom- mends the oysters and the hand-cured pastrami sandwich. He suggests trying some of his new cocktails, such as a “Crystal Cosmo” with white cranberry juice, ginger liqueur and fresh ginger. Both the Men’s Bar and MACtinis are essentially adult spaces. MACtinis allows members 21 and over. The Men’s bar continues a more formal mood, 21 and over during the day, 16 and over at dinner, with a dress code. The Men’s Bar east is available for families to make dinner reservations for those special occasions. A large, well-equipped kitchen helps, as does a capable
staff, including sous-chef Phil Oswalt, and an in-house pastry kitchen and butcher. Consequently members can enjoy a restaurant experience comparable to that of fine restaurants such as Paley’s Place and Higgins, but at a lower price point and with the personalized attention that comes with membership in a private club. The restaurants opened in July, typically a quiet time for MAC. This gives the staff time to work out any kinks and prepare for a grand opening in September, coin- ciding with the 75th anniversary of the Men’s Bar. There will be dinner specials, live music, and champagne to celebrate and launch the new restaurants. “It’s the best restaurant in town that only members can get a reservation at,” says Cameron McMurry. However, while members still need to use their account number to pay, member guests can use their own credit cards. Although members are discovering the Men’s Bar is now a Men’s Bar for everyone, one thing that isn’t changing is the MACtini. It’s the best pour in town. WM
MAC Executive Chef and James Beard Award Winner Philippe Boulot shows his commitment to seasonal Northwest fare with small plates at MACtinis and an expanded Men’s Bar menu.
AUGUST 2011 | The Wınged M | 37
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64