The main attraction at Mac's Steakhouse is a venerable selection of grass-fed steaks dry aged for at least 28 days. The gourmet cuts include 12-ounce new york strips served with potatoes au gratin, 16-ounce boneless rib eyes, and filets mignons that the New York Times lauds for their "velvety texture and well-made b?arnaise sauce." Though the steaks may get top billing, they share the limelight with an estimable array of seafood, including grilled salmon, white tuna, and a saut?ed shrimp-and-lobster combo served with vegetable risotto. Not to be outshined by the victuals, the restaurant's wine list traces the globe with varietals culled from California, France, Tuscany, Argentina, and Spain that have earned it an Award of Excellence from Wine Spectator.
To enter Mac's 7,000-square-foot interior, guests pass through 10-foot-high, 100-year-old carved wooden doors. They cross the threshold into a high-ceilinged space with 150-year-old wood-plank floors. Paintings of cattle adorn the walls, and guests can peer into a wine cellar tucked behind glass panels.