FOODIE

Steak’s On In Huntington At Mac’s Steakhouse
By Pete & Rosie / foodie@longislandernews.com

When Ron and Mark Gelish took over ownership of Mac’s Steakhouse, they changed little in the way of the Huntington village steakhouse’s style. The soaring space in tones of gold and burgundy remains unchanged. So, too, does the original philosophy behind Mac’s: great steaks, great seafood and great wine.

Mac’s occupies a former antiques store on Gerard Street. It doesn’t have the classic steakhouse feel, but 150-year-old wood planked floors and massive 100-year-old carved wood doors brought from South America lend a masculine feel. Little has changed since the new owners took over the landmark eatery on Gerard Street. Gelish, who is also the restaurant’s executive chef, tinkered with the menu, adding his own touches to the reliable steakhouse standards. The most significant – and welcome – change is the shift to composed plates for the entrée selections. Previously a la carte, entrees now are served with accompanying vegetables, potatoes and the like, selected to complement each dish.

Our recent visit to Mac’s started at the lively bar where on Friday nights, one of the area’s most popular happy hours takes place. With a sommelier on staff, Mac’s wine list is extensive and its range extends to wines by the glass as well. Inside the dining room, we were seated at a cozy table for two. Looking for that steak experience, we stuck to that portion of the menu, but on previous visits we’ve enjoyed outstanding seafood selections. A half dozen clams on the half shell ($9) or raw oysters ($12) are always a reliable favorite. Shrimp cocktail ($14) – that steakhouse classic – is refreshing with plump shrimp and a tangy cocktail sauce. We split another classic: Oysters Rockefeller, ($9) featuring plump shellfish topped with spinach and crispy crumbs.

Since we were going for the steak, we also headed to the salads section of the menu. The house salad ($8) is a selection of fresh greens with a flavorful vinaigrette. Mac’s Special Salad ($14) – with generous pieces of shrimp – is practically a meal, and a delicious one at that.

But on to the steaks, ’cause that’s what Mac’s is about. Prime aged Niman ranch beef, grilled to bring out that char, is moist and tender inside. The bone-in ribeye ($42) was a generous cut that nearly hung off the plate and was cooked to perfection. On previous visits, we’ve enjoyed a superb porterhouse ($42 for one/ $76 for two). The dry-aged beef selections require a la carte vegetables to be ordered. The spinach is our favorite.
The petite filet mignon is a composed plate with asparagus and mashed potatoes. Again, you can’t go wrong with steak at Mac’s and this was no exception. Thick and tender, the filet was delicious and, portions being generous, our server was kind enough to wrap the leftovers for tomorrow’s meal.

We haven’t tried it yet, but have heard raves about the surf and turf special ($70 for two on Friday nights), which includes a wedge salad, Caesar salad or lobster bisque; two 6-ounce broiled lobster tails; one 16 oz. filet mignon; creamed spinach and mashed potatoes; and for dessert a choice of cheesecake or chocolate mousse cake, and coffee or tea. After so monumental a meal, dessert is rarely necessary. A reliable choice in the past has been the sorbet of the day with fresh berries. Again, you can’t go wrong with the classics, and the classics are what Mac’s does best.

Mac’s is a reliable spot for when the classics are called for. They’re open for lunch, dinner and a spectacular Sunday brunch.

Mac’s Steakhouse
12 Gerard Street
Huntington
631-549-5300
www.macssteakhouse.com

Atmosphere: Fine dining

Cuisine: Top-notch steak, seafood

Price range: Moderate-Expensive

Hours: Brunch on Sunday;
Lunch: Mon-Sat,
11:30 a.m.-3:30 p.m.;
Dinner: Mon-Thurs, 4-10 p.m.;
Fri-Sat, 4-11 p.m.; Sun, 3-9 p.m.

Main Menu