Steak is useful for exercising incisors, muffling trumpets, and reducing swelling from black eyes caused by trying to eat steak with one's eye. Put steak to its prototypical use with today's Groupon to Mac's Steakhouse in Huntington. Choose between the following options:
- For $15, you get $30 worth of Sunday farmers' brunch.
- For $25, you get $50 worth of steak, seafood, and more.
In addition to an extensive dinner menu brimming with dry-aged beef and seafood, Mac's Steakhouse saturates Sunday mornings with its new farmers' brunch. The midday meal pairs such entree orders as eggs florentine ($18.95) with a complimentary farmers' table buffet awash with fresh bread, cheese, and salads picked in accordance with seasonal trends and lunar gardening cycles. Craft a tasty morning trifecta such as seafood risotto ($18.95) with a Bloody Mary ($3) and a slab of thick bacon from the carving table ($2).
Mac's dinner entrees spotlight prime, dry-aged beef and seafood from the Pacific Rim. Protein lovers can cuddle up with Mac's superior cuts of New York–strips, rib eyes, and porterhouse steaks ($38–$49), each dry-aged for up to 60 days to ensure superior taste and emotional maturity. Ocean-inclined clientele can try the New York Times–recommended hawaiian white tuna, a wasabi-sesame-crusted fillet served on a wakame seaweed salad with ponzu sauce ($28).
Admire the large, colorful artworks that dress Mac's elegant interior as you enjoy a bottle of wine from Mac's glass-enclosed cellar. With more than 1,200 bottles to choose from, even touring sommeliers and Welch's kids' older siblings can find something to appease their refined grape palates.
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 béarnaise 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 sautéed 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.