Grouper puffs ($3.95) were peppery but too heavy on breading. Onion rings ($1.95) were clearly freshly coated and fried, crisp and relatively grease free. Raw oysters ($4.25) were fresh, cold, springy and fair-sized. So, there was plenty to choose from, but simplest was best. This usually means a place is trying to do too much, but Mac Dinton's accomplishes most of it well through a combination of hard work (in the kitchen and at the table) and duplication, such as using the same crab breading for everything from crab puffs to stuffed lobster. Even our waitress was stumped by an order of steak and shrimp: Was that on the shrimp page or. Then there's the endless menu, spiral bound with a thumb index for a half dozen categories, each listing 15 or 20 items. Hours are the same way: Mac's serves until 2:30 every morning _ with a midnight Mexican buffet Wednesdays. From the outside, it's hard to figure how many houses and out buildings were patched together to make this restaurant inside it takes several visits to sort out the bar and all the dining rooms. Plus a full round of side dishes.Īlthough that was a special event, the everyday setup is vast in all particulars. I had neared satiation when the waitress arrived unbidden with another platter of crab. When I bought into the snow crab pigout ($10.95) on Monday night, I got five crab clusters, perfectly steamed, salty and sweet and enough to share with my companions. It's not just in the all-you-can-eat specials.
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