Greater Babylon coverage is funded in part by The Argyle Theatre, where Broadway comes to Babylon. Click here for tickets to ‘A Christmas Carol,’ Nov. 7 – Jan. 5.
Brunch is more than a meal; it’s a feeling. That is precisely what Patrick Mack, owner of the new
breakfast/lunch spot Mack’s in Babylon Village, was hoping to capitalize on when he
transformed their space from Culture Fine Food and Cocktail’s more industrial vibe.
“We were going for a more welcoming, home-y feel,” said Mack. “We have all this natural light
with the windows and skylights, so we wanted to create a courtyard feeling.”
Mack spent nearly a year renovating and preparing the restaurant after receiving approval from
the Village of Babylon in June 2022. “We spent a lot of time thrifting and antiquing in places like
Vermont, and every single mirror, ladder, and frame you see in the restaurant were found in
thrift or antique stores,” he said.
He opened his new venture in the village last Friday. Scroll down for photos of the new space.
Mack’s menu is extensive and has something for everyone.
There are plenty of breakfast and brunch staples, including omelets, Benny’s, and pancakes – plus, an entire section labeled comfort foods. Diners definitely will not be disappointed with an order of biscuits and gravy; all of the buttermilk biscuits on the menu are made on-site and are flaky and delicious. The menu boasts a variety of lunch favorites, too, from soup and salad to sandwiches.
The restaurant has also opted to include several vegan offerings, too, including a vegan burger, a
vegan BEC omelet, and tofu tacos.
Brunch-goers can also order cocktails, wine, and beer with their meal – and the cocktail menu goes beyond the classic breakfast cocktails like mimosas and bellinis. The bar menu offers an extensive “beer vault” and wine list, along with cocktails like breakfast martinis and margaritas.
Mack’s is currently open Wednesdays through Sundays from 7 a.m. to 4 p.m.
Follow Mack’s on Instagram for more updates.
Interior photos
Top: All photos shot by GLI contributor Kelly Peckholdt.