1891 bartenders Roni Pervizi and Ashelee Wells.
1891: Timeless Classics W
e start the New Year with a historic new beginning. It all began in the year 1891, when 26 visionary individuals imagined and created MAC. In recognition of this momentous event in the history of the club and city, we celebrate the new evolution of the MAC’s premier restaurant, 1891. Master Chef Philippe Boulot and his team see this new era as an opportunity to pay tribute to past achievements and bring new culinary experiences to a diverse membership that is the community of MAC 125 years later. The entire month of January features specials for $18.91, including club favorites such as prime rib and razor clams. Members can also experience new wellness-approved items and vegetarian options. Happy Hour continues to be a mainstay of MACtinis from 4-6 p.m., and from 8 p.m. until closing, with new menu items and beverage options. Other favorites such as free childcare when dining is still available from 5-8 p.m. Tuesdays, Thursdays and Saturdays (reservations with MAC childcare are required in advance).
12 | The Wınged M |
DECEMBER 2016
Looking back 125 years, classic cocktails were all the rage. Now classic cocktails are made with premium ingredients to enhance the flavors of a bygone time. The bar program features “new classics” by our superb team of mixologists. The 1891 is a unique, house-aged Manhattan with a modern flair to make you glad you live in 2017. Bartenders Roni Pervizi and Ashelee Wells have experience developing sensational cocktails that do not disappoint. MAC is about creating communities, and respecting tradition while creating new friendships and lifelong memories. 1891 and MACtinis offer a great place for members to enjoy the club and embrace these values. Along with the new name, we are keeping some of members’ special favorites, including second Saturday Prime Rib Buffet and third Saturday Supper Club. Additionally, new Saturday promotions have been added; first Saturday Date Night with specials for two (free childcare is available), fourth Sommelier Saturdays with wines under $50 at 50 percent off, and fifth Saturdays features $18.91 specials.
Jan. 17 through the 21 is the first week of Crab Feed, followed by a second week, Feb. 21 through Feb. 25. We look forward to having members from all the MAC communities join us in celebrating the great traditions of the club and seeing the positive changes that a rich 125 year history can bring. Change can be difficult, but with change comes new possibilities and opportunities to improve the member experience. We are looking forward to all that 2017 brings, while embracing the excellence that the 26 founding members envisioned in 1891. WM
ADAM WICKHAM
CULINARY