Grant and Kate MacNaughton aren’t some Yanks-come-lately to the fish and chips gig — he’s from Bristol, and she’s from Essex (for the geography-impaired, those are both in England), and they’re overjoyed to be opening Mac’s Fish & Chip Shop (503 State St., 897-1160, macssb.com) on Friday, June 25.
As their Web site says, “Our philosophy at Mac’s is to use high-quality ingredients, remain authentic, and, where possible, make everything in-house from scratch. We’re a proud member of the Ty Warner Sustainable Seafood program and try to source locally wherever possible to keep our carbon footprint to a minimum.” So not only can you feel good about what you eat, but you can also have your haggis, too, as that’s on the menu (if feeling good about sheep offal doesn’t make you feel awful).
Despite the haggis and mushy peas and savory pastries, the focus will no doubt be on the fish, made from sustainable Alaskan cod cooked to order, so batter up at Mac’s. And don’t forget to leave room for a deep-fried candy bar, which you can even order with hand-whipped crème Chantilly and Ghirardelli Chocolate Sauce. I won’t tell your scale if you don’t. What’s more, they’re offering free chips opening weekend with an order of a main.
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