When Chris “Mac” McKenzie opened Mac’s Local Eats in 2017, he started with a 4-foot flat top and single fryer in a tiny 300-square-foot space, bringing his whole-animal philosophy to life. 🍔
This mom-and-pop burger joint has grown into one of St. Louis’s most beloved smash burger destinations, now operating from a larger Oakland Avenue location where loyalists happily wait in line for burgers made from dry-aged whole cows.
How Mac’s Local Eats won St. Louis’ hearts
Mac’s captured St. Louis through an uncompromising commitment to whole animal sourcing from local pasture-raised farms — using every part including expensive steak cuts that get dry-aged for 28 days to concentrate flavor.
The restaurant’s dedication to working only with farmers who are true stewards of the Earth and allow animals to engage in natural behaviors resonated with conscious consumers seeking ethical dining options…