Issue link: https://digital.copcomm.com/i/628173
january-february 2016 / the tasting panel / 7 Sweet rolls topped with bacon perfectly exemplify Saint Marc's cuisine as explained by Chef Jay Bogsinske: "It's nostalgic Americana. They're dishes you know, but brimming with flavors you've never experienced." Kent Bearden, General Manager and Senior Director of Operations at Sant Marc, shows off the red Solo–like cups that all of their specialty drinks are served in. For a restaurant that hadn't even opened yet, the Saint Marc Pub-Café, Bakery & Cheese Affinage was certainly generating a great deal of interest. At a recent pre-opening event at the new Pacific City Marketplace in Huntington Beach, CA, nearly 2,000 people stood in line, braving the hot California sun to taste a small sampling of what Saint Marc will be soon offering every day from morning till midnight. Suffice to say, no one left disappointed. "Frankly we were stunned by the tremendously positive reception we received today," says CEO Thomas (Mac) McFarland Gregory, III. "I think this further vali- dates that people want to eat well and not blindside their wallets in the process." Saint Marc is essentially four distinct concepts, each delivering on the promise of an affordable, five-star experience. Among their many features are 32 wines on draft, craft beers in the can, a bacon bar offering 11 types of bacon, a charcuterie of cured meats, freshly baked pastries and breads, specialty coffees and citrus