Eat out in full trailer style at Donnie Mac's.
Read highlights from the menu, too.

Thrive 01/24/2006

By Chad Dryden

read the original article on the Thrive Website

Rusty car parts. Floral print tablecloths. Easy chairs worthy of Archie Bunker's duff. If a junkyard, neighborhood barbecue, college fraternity house and B-52's video ever collided in mid-air, the debris would randomly fall to the ground, coagulate and become Donnie Mac's Trailer Park Cuisine.

Still having trouble placing the vibe? A large sign above the restaurant's kitchen — which, we should point out, is housed inside an old camping trailer — outlines the manifesto for the "creative casual, industrial, shabby chic cuisine." The building's previous tenant was a Goodyear Tire Store, and many remnants — including a row of garage doors that will stay open in warmer months — remain as part of a vision as weird, wild and wonderful as the United States itself.

For Trailer Park director Donnie MacKenzie, his Americana makes a hell of a lot more sense than Dick Clark's American Bandstand Grill.
"I wanted to create something representing America, but I didn't want to do the '50s thing," MacKenzie said. "I wanted to create something edgy that made people say, 'What?'"

Before he became Donnie Mac, MacKenzie was a successful restaurateur in Montana, opening his first MacKenzie River Pizza Company in Bozeman in 1993. By the time he left Montana, there were 13 MacKenzie River restaurants in operation.
The idea for a modernized (i.e. espresso and Wi-Fi access), half-kitschy/half-sincere take on the dusty American roadside burger joint came to him in the middle of the night — while vacationing in New Zealand.

"I told my kids about it the next day, and they thought I had totally lost it," MacKenzie said.

We junior skeptics at Thrive were also scratching our heads, so last week we took a field trip to the Linen District to see what "American roadside comfort food" was all about.
Upon entering, David and I ordered pre-dinner cocktails (served in John Deere pint glasses) from the extensive spirits menu. Premium beers and wines abound, but what caught our attention was the $1.50 can — yes, can — of Natural Light.

Lindsie and Brad (accompanied by a gaggle of giggling grade-school girls) soon joined us, and we found a table with colorfully refurbished truck bench seats (the back dining room has plush easy chairs and couches, all purchased from the Idaho Youth Ranch, for living-room style eating). The 1941 Chevy, unfortunately, was already occupied.
A quick review of the menu revealed some surprising (and creative) choices, including oatmeal pancakes (breakfast as dinner = awesome) and SpaghettiOs — served in a can with a plastic spork. Lindsie, who enjoyed a cobb salad, noted the menu "offered a smaller selection of finely tuned trailer yumminess, rather than a whole lotta crap."

David went for the Single Wide, a mesquite-grilled 1/3-pound burger that he described as "giving the In-N-Out a run for its money." On the flipside, I tried the Worse Burger, a black bean veggie burger dressed up deliciously with pepper jack cheese, green chilis and Donnie Mac's homemade salsa.

Brad and his date, Andrea, sampled Mama MacKenzie's Spicy Meatloaf (with onion rings) and the Tucker Mac & Cheese (with sweet potato fries). Both Brad and David — who stole a bite from just about everyone's plate — said the meatloaf was a bit overcooked, but Brad said the onion rings were "really tasty — nice and peppery."
For dessert, our table shared servings of Donnie Mac's Classy Ding-Dongs — the original Hostess hockey puck garnished with vanilla frozen custard, authentic maple syrup and graham cracker crumbs. This treat, particularly the buttery custard (also available in flavored shakes and sundaes), won universal praise from the Thrive staff (not to mention Andrea's and Brad's kids), and MacKenzie informed us the creamy treat has 33 percent less fat than Ben & Jerry's and Haagen-Dazs.

In one word, f-u-n describes the Donnie Mac's experience, and the affordable prices (dinners are all under $8) make it a great spot for kids or a casual date. Even if, as David remarked, the whimsical decor is "not quite like it was in the various trailer parks in which I have lived," it is certainly good fodder for dining conversation.
Would we return? Definitely, but next time we're coming back for breakfast. (Donnie's Freedom Toast. Deep fried. Oh yeah.)

Menu highlights at Donnie Mac's

We told you about the mac & cheese, the meatloaf, the Ding Dongs and the cans of SpaghettiOs at Donnie Mac's Trailer Park Cuisine.

Here are a few other items that caught our eye on the menu:
The 1/4 lb. down & our burger on a sesame bun with fries — The menu says this burger is "for future successful business executives, who are presently skaters and boarders just learning to do tricks." $3.95 ($2.50 if you're under 21 or come in with a skateboard).
The hot dog selection — Donnie Mac offers up the junkyard trailer dog ($4.85), the chili bad dog with all the fixin's ($6.85) and the sour dog with sauerkraut ($4.85).

For kids — The price is right for the youg'uns at Donnie Mac's. For $3.50, you can get a grilled cheese or a P,B&J with fries (crust is optional).
Breakfast (Saturday from 7:30 a.m.-Noon and Sunday from 7:30 a.m.-2 p.m.) — Owner Donnie MacKenzie suggested Donnie's Freedom Toast ($6.25), three slices egg dipped, cinammon crust rolled and fried up served with 100% maple syrup (straight from Costco).

The selection of "muds" and "shakes" — The muds (frozen custard shakes without milk) and the shakes (with milk) have names like Rocky Road, Open Road, Dirt Road, Bumpy road, Smooth Ride and Road Grit. $4.50 for a large, $3.75 for a medium.
Espresso drinks — The combo of trailer parks and frou-frou coffee drinks left us scratching our heads, Donnie Mac's does have quite a selection of Mochas, Lattes, Breves, Cappucinos, Cafe Au Laits and Americanos. Prices range from $1.85-$3.55.