It’s been three years since I’ve written about Mack & Kate’s, and this is an update on the good things happening there.
I always thought the place was farmhouse gorgeous, but I used to complain that the chairs weren’t comfortable. I was recently invited in to try the newly revised menu, and meet the new chef and sit in the new chairs.
I loved Mac and Kate’s before, but I must say, Chef Chad Starling is adding some excitement, while staying true to the signature dishes they are known for like the meatloaf and the shrimp and grits. He told us he is working hard to bring in as many local ingredients as possible and promises a well-thought out seasonal menu.
We started with some focaccia and a beet salad, with pickled beets and goat cheese.
The salad was well balanced and so pretty.
We tried the triple squash soup, dairy free outside of a smattering of creme fresche, using vegetable broth and three different roasted squash. It was smooth, light, flavorful.
We shared the Brussels Sprouts. Chef Chad put a wonderful spin on this southern favorite with medjool dates, pecans, sorhgum, caramelized onion, preserved lemon.
Next we had the Shrimp and Grits. Everything about this dish is lovely, including the dish it’s served on. Made with Anson Mills Grits.
We also tried the Red Wine Braised Creekstone Farms Short Ribs with a parsnip puree, farro piccolo, smoked tomato-horseradish vinaigrette. I’m not showing a picture, as it was so dark in the restaurant and my pictures don’t do it justice.
This dish was far more than I expected. To let you know how good it was, I heated up half of it two days later and mixed it with some of brussels sprouts we took home. It was even better and I was in leftover heaven.
Although I had no room for dessert, I would never pass up the coconut cake. I brought half of it home, and couldn’t wait to savor that last bite. If you love coconut cake as I do, it’s a must order, but the chef is promising some new desserts on the horizon.
We also had key lime pie and it was excellent, starting at the foundation with a perfect graham cracker crust. We loved the smooth texture and flavor.
We thoroughly enjoyed this meal. It was approachable, yet sophisticated, and is certainly one of top better non-chain restaurants in Williamson county.
While M (their downtown restaurant) is sophisticated and chic, Mack & Kate’s is sophisticated and rustic, self-described as country urban.
Once you walk through the door of Mack & Kate’s, you are transported somewhere else We remarked over and over about the charming ambiance, that doesn’t look like any other restaurant in the area. Rustic barn wood is used on the walls, but designed with flair.
A new brunch menu is coming and I got to take a peak. You will not be disappointed.
The menu at Mack & Kate’s is chef driven, southern and just a tad fussy enough to feel modern. Mack & Kate’s is the kind of place where one could drop in a few times a week and sit at the charming bar, and enjoy their signature lobster mac & cheese.
My husband’s company dinner was held at Mack & Kate’s, a party of twenty. Food and service were impeccable. The filet mignon, was served French style with an egg on top, which was excellent and cooked just perfectly. The desserts included the best peanut butter pie my husband ever ate and a delicious coconut cake.
On the weekend’s they serve brunch with items like shellfish cobb salad, crab cakes benedict, fried chicken and waffles, a brisket and short rib blend cheeseburger, and so much more. The brunch menu is expansive, includes a juice bar, latte, and cocktails.
I highly recommend Mack & Kate’s. You’ll Southern charm, a seasonal, chef-driven menu and an amazing wait staff.