Bold Steaks, Hearty Brunch At Mac’s

By Jano Tantongco

jtantongco@longislandergroup.com
 

Mac’s Catering Manager Leanne Gelish and Executive Chef Rafael Salmeron stand before the numerous wine offerings available the Huntington village steakhouse.

Mac’s Catering Manager Leanne Gelish and Executive Chef Rafael Salmeron stand before the numerous wine offerings available the Huntington village steakhouse.


Mac’s Steakhouse owner Mark Gelish prides himself on the inventive and inviting options at his restaurant, where the traditional meets his culinary creativity.

Gelish purchased the restaurant seven years ago, and, since then, he’s redesigned the menu to step up quality at each level while making this upscale establishment still affordable.

“We want our food to always enhance flavor. I don’t want you to have what you can have anywhere else,” Gelish said.

Though his menu offers a la carte options, many entrees are already served as “composed plates,” offering pairings that highlight the elements of any given dish. In a unique twist, the steakhouse also offers a prix fixe brunch menu from 11:30 a.m.-2 p.m. on Sundays.

The Eggs Florentine is one of the items available on the menu, and it’s a brunch-lover’s heaven. The dish is held together by three eggs that are baked with a sauteed spinach base, all topped with a sumptuous truffle cheese sauce. It’s served with a side of home fries that help ground this elevated brunch offering.

The $23 brunch menu includes a Farmer’s Tray, which is made up of small items likes muffins, fruit and cheeses; choice of a bloody mary, screwdriver or mimosa; and coffee, tea or juice.

The Ahi Tuna Salad ($12), available on both the brunch and lunch menu, is a perfect starter, bringing a hearty, yet light flavor matched with mixed greens, tomatoes, sliced avocado, mixed peppers and cucumbers topped with a springy white balsamic vinaigrette.

The Ahi Tuna Salad at Mac’s is hearty, yet light, composing together mixed greens, tomatoes, sliced avocado, mixed peppers and cucumbers topped with white balsamic vinaigrette.

The Ahi Tuna Salad at Mac’s is hearty, yet light, composing together mixed greens, tomatoes, sliced avocado, mixed peppers and cucumbers topped with white balsamic vinaigrette.

The lunch menu at Mac’s is available Monday-Saturday, 11:30 a.m.-3 p.m. It’s available a la carte or in a $23 prix fixe version, which includes one starter and one entree.

The Brie L T ($15), another lunch offering, puts a luxurious spin on the traditional sandwich. It serves up thick-cut slab bacon with brie cheese, avocado, tomatoes and lettuce with three layers of ciabatta bread to support such a rich sandwich.

“The bacon has more of a texture to it. When you eat a BLT a lot of time… the bacon is choppy,” Gelish said. “It breaks up if you eat it. When you eat that, it’s almost like a piece of ham,” he said.

The Brie L T serves up thick-cut slab bacon with a rich brie cheese, avocado, tomatoes and lettuce with three layers of ciabatta bread.

The Brie L T serves up thick-cut slab bacon with a rich brie cheese, avocado, tomatoes and lettuce with three layers of ciabatta bread.

Another lunch menu item is the Shrimp Tacos ($12), which offer bursts of southwest flavor, with delicious grilled shrimp nestled in crunchy napa cabbage topped with chipotle sauce. It’s paired with homemade tortilla chips sprinkled with sea salt.

Moving on to dinner, the Dry Aged NY Strip ($39) is a 12-ounce steak topped with a combination of cheese and chimichurri sauce paired with a side of potato au gratin and sauteed spinach. With this bold combination, Gelish said that he aims to elevate the ordinary.

“If you’re a steakhouse, you got to have quality steak at every level. Shouldn’t it be premium steak?” he said.

The robust, aged flavor of the steak is enhanced and balanced by the refreshing chimichurri sauce. And, the potato au gratin is baked layer by layer with a warm cheese sure that truly brings a sense of comfort to the dish.

The creative, yet classic Dry Aged NY Strip steak is topped with cheese and chimichurri sauce paired with a side of potato au gratin and sauteed spinach.

The creative, yet classic Dry Aged NY Strip steak is topped with cheese and chimichurri sauce paired with a side of potato au gratin and sauteed spinach.

The Mac’s Duck ($31) is a crispy delight, plating a seared duck breast with a Confit-style leg. The breast and leg combination offer the best of both worlds, providing a delicate meat, paired with the lightly crunchy leg. It’s paired with sweet mashed potatoes that are made with honey, rather than sugar, for a natural sweetness that complements the currant-demi sauce that’s drizzled on the duck.

The Sauteed Shrimp & Lobster ($28) is a savory blend of fresh lobster and shrimp over a creamy vegetable risotto. Each bite is steeped in a medley of oceanic flavors sure to be a true catch for seafood lovers.

For dessert, the frozen cappuccino parfait ($8) is served with homemade ice cream with espresso grains blended inside. The creamy treat is sure to please coffee-lovers and dessert aficionados alike. Additionally, the Caramel Upside Down Cheesecake ($8) delivers a dripping caramel delight, which is just mildly sweet to provide a rich and balanced dessert.

Happy hour offers half price drinks and specially priced appetizers seven days a week, from 4-7 p.m. on weekdays, 12-7 p.m. on Saturdays and all day Sunday.

Mac’s also offers a robust and flexible catering menu; call or visit their website for additional information.