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Rev Those Motors 

Car wash becomes biker BBQ eatery

GRAND OPENING: May 5, 2005.

OWNER: John Duncan, owner of Bonterra and Ratcliffe on the Green.

EXECUTIVE CHEF: Dan (Boone) Gibson, former sous chef for Bonterra.

AMBIENCE: Originally a car wash in the 1950s, the building still maintains a majority of the original structure. The large awning that dominates the parking lot was formerly where the cars would be taken to be cleaned after going through the car wash. Today, it stands as the ideal location to line up bikes. Once the car wash was no longer running, the location became "Mac's Automotive Shop," from which the name of the restaurant derived. With fine dining as his forte, John Duncan was able to combine the elements that define upscale dining with a biker bar. "While Bonterra is fine dining and white tablecloths, we are still maintaining the same level of intensity here," explains Duncan. "There's a way to own different restaurants and pull off the same level of expectation at each of them, whether fine dining or biker bar." With a staff whose members primarily have a background in fine dining — including the General Manager Thomas Wickham and Gibson as chef — Mac's will attract a diverse group. "While it's a neighborhood spot, it's also a destination place," states Wickham. "Mac's is a good way for bikers to convene and show off their bikes." The venue's tag, "Beer, Bikes, and BBQ," is the premise of the dining experience. The dining area is set up like an extended bar. Hightop tables for seating and concrete flooring give it a very open feel. Neon signs decorate the walls and two Harley Davidson motorcycles are on display.

SEATING: One hundred fifty, including bar seating and high top tables. Patio seating accommodates about 35. Picnic tables add to the feel of a traditional Carolina BBQ meal.

DRINK LIST: Although Bonterra is known for having an extensive wine list, Mac's main focus is on the beer. There are 150 bottles of beer from which to choose. Domestics are $2.50, cans run $2 and imports are $3. Plus, $5 Jagermeisters are available everyday.

TYPE OF CUISINE: High end, upscale Carolina Barbeque.

PRICE LIST: Soups from the "Soon to be Famous" Chili or the Brunswick Stew "That's off the Hook" (as the menu boasts) run about $4 (cup) to $6 (bowl). Hand Pulled Pork BBQ Sammy with Fresh Slaw is $7 for the "Big Pig" and $5 for the "Lil Pig." Other sandwich selections include the Blackened Grouper Hoagie ($7) and the Black Bean Veggie Burger ($6). Boone's BBQ Dinners are slow cooked in the smoker all night. The hand pulled pork BBQ plate is about $8-$10, Texas Beef Brisket $11 and St. Louis Style Ribs $9-$18. Side items are about as Southern as they come, including homemade slaw, hush puppies, Mac 'n' cheese, baked beans and potato salad. Desserts ($4) don't stray from topping off the meal the Southern way with dishes like Peach, Apple and Blueberry Cobblers and, of course, Banana Pudding.

BONUS: A "Bike Night" will be held on Thursdays beginning in June for bikers to put their bikes on display.

HOURS: As posted on the door, Mac's is open "364 days a year," 11:30 am until 2am.

RESERVATIONS: None needed.

RECOMMENDED PARKING: All bikes and cars are welcome in the parking lot. The awning is especially bike friendly.

CREDIT CARDS: All major credit cards accepted.

WHEELCHAIR ACCESS: Wheelchair accessible.

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