Author’s Note: There are signs of spring teasing us as the temperatures slowly rise and days grow longer. My inner skier does not like this in-between winter and spring period, as it’s too warm for snow to fall, but cold enough to keep lawns brown. For me, the NCAA March Madness tournament weeks are the unofficial season transition. Additionally, “Opening Day notices,” whether from seasonal businesses, golf courses or Major League Baseball gets us all excited for spring. Spring (and fall), the so-called “shoulder tourist seasons” on Cape Cod, have only increased in popularity so essentially, spring kicks-off a ten-month marathon of economic activity. Here’s to another great season for all Cape Cod merchants, businesses and community-based organizations.
Nine times out of ten, my first destination after a long drive to the Cape is 1291 Main Street, Chatham. That is not the address of our home, but the location of Chatham Fish & Lobster, now a part of Mac’s Seafood Cape Cod. For as long as I can remember, the fish market/fast-fresh restaurant has been located on the lower level of the main building in the plaza diagonally across from Pate’s Restaurant along Route 28 in between West Chatham and downtown. The fish market always enjoyed a “mad-dash” rush around 5:15 pm as the seafood market closed promptly at 5:30 pm, while the fast-fresh restaurant was open until 7:00 pm and was never busy.
In the spring of 2018, David Carnes, former owner of Chatham Fish and Lobster sold the business to Mac Hay, co-owner of Mac’s Seafood, whose restaurants and markets in the Outer Cape were 23-year customers of Chatham Fish and Lobster. As with any ownership change, some customers (well, us) were concerned with potential changes to the menu, quality and preparation. Our family is thrilled that one thing remains the same: all fried seafood, fries, pizza and other entrees remain gluten free. As we have learned over time, most restaurants cannot accommodate many menu items for gluten-sensitive people, unless they have separate kitchens or preparation stations. Those configurations requires extra space and training which has a cost, so most restaurants don’t bother. Thank you Mac’s, for bothering!
While the seafood market side of the business is largely unchanged, the fast-fresh saw a major face-lift. The interior was completely remodeled, with a sleek, new look with a white subway tile wall, illuminated menu boards, and re-purposed “driftwood-style” counter. A fully stocked raw bar captures attention near the expanded seating area. Taps for five draft beers as well as a handful of wines give adults an added order consideration. In the summer, picnic tables line the front patio, as does an actual line of hungry customers, some times all the way into the parking lot!
In addition to Chatham, Mac’s Seafood can be found in Eastham (Mac’s Market and Kitchen), Provincetown (Mac’s Fish House) and Wellfeet (Mac’s on the Pier, Mac’s Shack). I’ve been to both Wellfleet locations, which are down the street from one another, but offer a different experience. Mac’s on the Pier is the quintessential clam shack, with picnic bench seating, fried seafood baskets, with views of the harbor. On the other hand, Mac’s Shack is a bustling tavern, which use to be a nautical shop set in a 19th century house, featuring freshly caught seafood, spirited cocktails and close tables. I’ve only driven by the newly established Mac’s Market and Kitchen along Route 6, and have not yet tried the Provincetown location. (When in P-Town, I find myself drawn back to The Canteen and that fun backyard.)
Mac’s story dates back a few generations. The business model is focused on local, sustainable seafood, and the story goes how Mac’s overcame a number of challenges of changes in seafood markets and regulations. To meet increasing demand, Mac’s even mastered overnight cold shipping to reach folks across the country. Whether you are looking for fresh filets to prepare at home, a crunchy fried seafood basket, or a steaming cup of chowder, try Mac’s!