Mick & Mack's

Mick and Mack's is an award-winning café with a lunch menu that features daily-themed items and Mick & Mack's chef inspired, signature dishes. Guests can also enjoy a gourmet lunch buffet for only $12. All buffet and menu items are available for carry out.

Our popular Think Thursdays! events feature delicious foods paired with wines or spirits. And Mick & Mack's is a perfect venue for special events, too!

Tangeman University Center, Level 3  | Monday - Friday 11 a.m. - 2 p.m.

513-556-3653 | mick_macks@uc.edu


Dates vary for Think Thursdays! evening events. Scroll down and click on the tabs below for details.

Gift cards are available - just ask the host.


Reserve Mick & Mack's for Your Meeting or Event

From organization meetings, alumni reunions, to wedding rehearsal dinners, hold your next event at Mick & Mack’s Contemporary Café! Learn more about reserving space through Conference & Event Services.

Think Thursdays! for Great Food and Wine & Spirits Tasting Events

Chef's Tables and Wine & Spirits Tastings are prix fixed at $20/$25 per person (depending on menu/beverages), per event, not including gratuity.

Please Make a Reservation:  513-556-3135  |  mick_macks@uc.edu
Reservations are appreciated and help us to prepare for our events. We accept reservations through the day before the event.
 

cuban pork
wine paired with food
fish with berry sauce
beer tasting

Click on the tabs below for schedules and themes for 2017-2018 Think Thursday! events

Chef's Table

Relax and choose a delicious three-course, theme-inspired gourmet meal from a prix fixe menu, paired with wines from 5-7 p.m. every third Thursday. 

Date

Theme

February 15

Fire & Ice

March 15

The Luck of The Irish

April 19

Vegan Indian Cuisine

May 17

Stick It to Spring!

June 21

Grilling & Chilling

Chef’s Tables:

Chef’s Table Feb. 15 – Fire & Ice: Choose an Appetizer: Spicy Shrimp with Cool Tzatziki Sauce, or Mini Maryland Crab Cake with Horseradish Sriracha Remoulade. Choose an Entrée: 4oz Beef Filet served with Spicy Thai Red Curry Sauce, or Salmon Served with Sweet and Spicy Sauce. Both Entrées served with Mushroom Risotto and Sautéed Brussels Sprouts. Choose a Dessert: Affogato (Espresso poured over Ice Cream), or Mexican Chocolate (Avocado) Mousse.

Chef’s Table Mar. 15 – Luck of the Irish: Choose an Appetizer: Reuben Egg Rolls with 1000 Island, or Chicken Strudel Egg Rolls with Dill Cream Sauce. Choose an Entrée: Shepard’s Pie (Layered Ground Lamb, Peas, Pearl Onions, Carrots & Toasted Mashed Potatoes), or Corned Beef Brisket with roasted Cabbage, Carrots and Potatoes. Choose a Dessert: Guinness Chocolate Cake, or Strawberry Shortcake

Chef’s Table Apr. 19 – Vegan Indian Cuisine: Choose an Appetizer: Vegetable Samosas (Deep-fried Crisp stuffed with Potato and Green Peas), Raita (a Tangy Mixture of Potato, Cucumber and Tomatoes in Fresh Yogurt), Nan Bread (Traditional-style Indian Bread). Choose an Entrée: Curried Chicken (Mildly-spiced Chicken with lots of Sauce). Choose a Dessert: Kheer (Indian-style Rice Pudding served with Pistachios)

Chef’s Table May 17 – Stick It to Spring! Choose an Appetizer: Asparagus with Bacon and Hard-boiled Eggs, or Asparagus and Ricotta Flatbread. Choose an Entrée: Rack of Lamb with Strawberry Mint Sauce, or Mediterranean Lemon Chicken. Choose a Dessert: Rhubarb Strawberry Crunch, or Grandma’s Lemon Meringue Pie

Chef’s Table June 21 – Grilling & Chilling: Choose an Appetizer: Roasted Bone Marrow with Grilled Baguette, or Grilled Corn Salsa with Avocado and Tomatoes with Grilled Baguette. Choose an Entrée: Jerk Chicken with Roasted Red Pepper Coulis, or Grilled Ribeye with Béarnaise Sauce. Both Entrées served with Grilled Vegetable Medley and Sweet Potato Mash. Choose a Dessert: Grilled Pound Cake and Strawberry Kebobs with Mascarpone Whipped Cream and Rhubarb Sauce, or Grilled Pineapple with Vanilla Ice Cream, Caramel Bourbon Sauce and a Cherry

diner eating at mick and mack's
group of people enjoying dinner

Let Mick & Mack's be your evening hangout from 5:30-7:30 p.m. the first Thursday of every month, while partaking in specialty wine & spirits tastings paired with an inspired buffet. 

March 1

Exploring Spain

April 5

Pinots Across The Plains

May 3

Amore Italiano

June 7

Pop the Bubbly

Wine & Spirits Tastings:

Wine & Spirits Tasting Mar. 1 – Exploring Spain: Prosciutto and Fig Salad with Honey Balsamic Vinaigrette, Ratatouille, Arros Negre, Gambas Al Ajillo (Garlic Shrimp), Rabo De Toro (Oxtail Stew), Torrijas (Spanish-style French Toast with Cinnamon and Honey served with a Raspberry Sauce on the side)

Wine & Spirits Tasting Apr. 5 – Pinots Across the Plains: Greek Salad, Garlic and Herb Pork Tenderloin, Bone-in Roast Chicken au Jus with Thyme, Garlic and Asiago Cheese, Pesto Linguini, Honey and Thyme-roasted Carrots and Parsnips, and Chocolate-covered Strawberries

Wine & Spirits Tasting May 3 – Amore Italiano: Caprese Salad, Beef and Pork Braciole, Chicken Marsala Florentine, Spiralized Zucchini with Basil Pesto, Tuscan Herb-roasted Potatoes, and Italian Lemon Cake

Wine & Spirits Tasting June 7 – Pop the Bubbly: Oysters on the Half Shell with Mignonette, Salmon in Champagne Sauce, Chicken with Fresh Peas and Sparkling Wine, Champagne Risotto, Sautéed Haricot Verts with Cava Mushroom Sauce, and Raspberry or Lemon Sorbet with Prosecco

couple toasting with wine
friends toasting