Taco Mac, 423 Market St., closed in July for expansion and remodeling and re-opened in August as T.MAC - the nickname given to the restaurant by its customers.
The space was nearly doubled and now has the capacity to seat 270. HD TV’s are placed side by side around the room for optimal viewing of sports from every seat. Along with the remodeled space also came additional choices of craft beer on tap with 96 available along with bottled beer. The food side of the menu was upgraded with additional items added that were created by Corporate Chef Christian Messier from the company’s home office in Atlanta.
Chef Messier and Chief Marketing Officer Tony Dammicci hosted Taste of T.MAC that presented a sampling of the new food offerings. All breads and desserts are made in house at the company’s own bake shop in Atlanta and sent to Chattanooga three times a week.
There is a selection of appetizers designed for sharing and the addition of four flatbreads with a variety of different toppings.
The restaurant’s traditional Buffalo wings come prepared eight ways, each distinctively different. From sweet hickory barbecue and lemon pepper sauces the choices range through a variety of spicy flavors from medium to a new recipe referred to as “Death,” that was created from a mixture of unique peppers. Some of these are available in a roasted version with one third the calories of the traditional recipes. Also new are fried chicken tenders with homemade ranch or blue cheese dressing.
Along with the other half pound burgers is the new Mushroom Steak Burger that is topped with roasted whole mushrooms, bacon and Swiss cheese and is available in beef or turkey. All burgers come on homemade brioche buns.
Topping the list of new side dishes that are available is a baked macaroni and cheese made from a blend of different cheeses, broccoli queso casserole, green beans and seasoned, roasted whole button mushrooms.
These new items join the previous menu of salads, soups, traditional Mexican dishes, sandwiches, wraps and sweets.