Preconceived notions of what a restaurant will be in a rural town with a two-block main street should be checked at the front door, which opens into the elegantly appointed main dining room of Mack & Kates in Kingston Springs. First-timers have some tough decisions to make, though if the lobster fondue is offered as a special, by all means begin there. With a focus on fresh fish, M&K highlights include tortilla-crusted Alaskan halibut with a sweet-spicy mango salsa on a mound of roasted tomato risotto and large sweet scallops crisped golden, perched atop a spinach polenta cake. Meat-and-potato aficionados need look no farther than the blackened ribeye with tangy bleu-cheese butter sauce and au gratin Yukon Golds, or the Portuguese-style chicken that combines chorizo sausage, lump crabmeat, plump mussels in the shell, roasted pulled chicken, jumbo northwestern beans and artichoke hearts in a tomato broth. Desserts change nightly, with memorable offerings like pomegranate crèe brûlée and toasted pound-cake-and-chocolate-mousse sandwich plated with sweet fresh raspberries.
Parking: No Parking
Reservations: Not Necessary