Mack's Bingo Kitchen Building Sketch

WELCOME TO OUR RESTAURANT

Mack’s Bingo Kitchen is an approachable American restaurant that utilizes seasonal ingredients from our organic farm and other nearby farms and purveyors. Our restaurant serves as a living classroom for our Junior Crew (local Appalachian Youth participating in our program) to engage with all aspects of the restaurant operations to provide a well-rounded experience in the Hospitality industry. Youth have opportunities to work in the kitchen preparing and cooking, as well as on the dining room floor, supporting roles including hosting, serving, and interacting with our guests.

Mack’s Bingo Kitchen provides a well-rounded hospitality experience for local youth to complement the opportunities offered in our farm, market, bakery, and glass studio living classrooms. It also provides a casual, approachable, yet exceptional experience for the community through food, drink, and hospitality.

The kitchen will be serving lunch:

Thursdays – Sundays: 11AM – 2PM

The kitchen will be serving dinner:

Thursdays: 5PM – 9PM
Fridays & Saturdays: 5PM – 10PM
Sundays: 5PM – 9PM

THE MAKING OF MACK’S BINGO KITCHEN

AUTHENTIC, APPROACHABLE, AND FRESH

The project initially broke ground in late 2019, but due to construction and supply limitations and the pandemic, it was put on hold until late 2021. With the arrival of our Culinary Director Seth Wells, the team took the opportunity to approach the project with fresh eyes, leading to a re-design of the building and program to ensure our Mission remained at the forefront.

The design process started with a simple question to all staff – “How do you want the new restaurant to feel when you spend time there?” Responses were limited to choosing just three single words that guided our concept, planning, and operation: Authentic, Approachable, and Fresh.

The moment you walk in, you’re embraced by a sense of warmth and familiarity. This restaurant is more than just a culinary destination; it’s a journey through time and heritage, lovingly adorned with hand-selected relics of Wardensville’s history. As you venture further inside, your eyes are drawn to the Dakota Glass Works sconces, pitchers, and glassware – artistic pieces that serve as a testament to the creativity and craftsmanship that infuse every aspect of Mack’s Bingo Kitchen.

At the heart of the restaurant lies the wood-fired hearth, creating dishes that are both rustic and refined. We source ingredients from our organic farm and other nearby farms and producers. Our menu combines influences from our team’s collective Italian & Greek cooking background, techniques, ingredients, and inspiration from Appalachia– along with anything else that inspires us. The hearth infuses each creation with a unique smoky flavor and serves as a centerpiece that brings guests together in the warmth of shared experiences.

Mack’s Bingo Kitchen is more than just a restaurant; it’s a living, breathing ode to tradition, community, and the art of good food and hospitality.

All enterprises in the Farms Work Wonders family reinvest 100% of their profits back into their youth programming. These include the Wardensville Garden Market, Lewis Farm, Mack’s Bingo Kitchen, Mack’s Bingo Bakery, and Dakota Glass Works.

MEET OUR CULINARY DIRECTOR: SETH WELLS

Born in North Carolina and raised in a similarly rural area, Seth was drawn to Wardensville through mutual friends and a love for the area. Prior to attending Johnson & Wales University in Charlotte, NC, Seth cooked in a small pizza shop, unaware that his future in the hospitality industry would be for the long haul. After cooking in various kitchens around the country, Wells landed in Washington, DC, where he spent 12 years learning from others and finding his philosophy on food and hospitality.

Wells’ pedigree in the DC restaurant world is well known. Before his roles at Michelin-starred Rose’s Luxury (as head chef before rising to Culinary Director of Rose’s Restaurant Group), Seth also put in time at Iron Gate Inn restaurant and minibar by José Andres. Wells has a history of being a community-minded chef, participating in various charitable endeavors, including Chefs Cycle for No Kid Hungry, Chefs for Equality, and several dinners supporting local farmers & producers.

“Working directly with our farm, as well as neighboring farms and producers, is a dream come true and is a complement to my style of ingredient-driven food,” said Wells. “As I have progressed as a chef, my focus has shifted to doing something greater than solely running a kitchen or cooking food. I’ve wanted to positively impact the industry and the lives of young people exploring their beginnings in the culinary world.”

MEET OUR CULINARY DIRECTOR: SETH WELLS

Born in North Carolina and raised in a similarly rural area, Seth was drawn to Wardensville through mutual friends and a love for the area. Prior to attending Johnson & Wales University in Charlotte, NC, Seth cooked in a small pizza shop, unaware that his future in the hospitality industry would be for the long haul. After cooking in various kitchens around the country, Wells landed in Washington, DC, where he spent 12 years learning from others and finding his philosophy on food and hospitality.

Wells’ pedigree in the DC restaurant world is well known. Before his roles at Michelin-starred Rose’s Luxury (as head chef before rising to Culinary Director of Rose’s Restaurant Group), Seth also put in time at Iron Gate Inn restaurant and minibar by José Andres. Wells has a history of being a community-minded chef, participating in various charitable endeavors, including Chefs Cycle for No Kid Hungry, Chefs for Equality, and several dinners supporting local farmers & producers.

“Working directly with our farm, as well as neighboring farms and producers, is a dream come true and is a complement to my style of ingredient-driven food,” said Wells. “As I have progressed as a chef, my focus has shifted to doing something greater than solely running a kitchen or cooking food. I’ve wanted to positively impact the industry and the lives of young people exploring their beginnings in the culinary world.”

Shenae Frazier - Market Manager

MEET OUR GENERAL MANAGER: CAITLYN REED

Caitlyn Reed was born in Lexington, Virginia, and grew up in the smaller communities of Natural Bridge and Glasgow, VA. Her childhood memories include foraging for morels with her dad, swimming in the James River every chance she had, and hiking in the Blue Ridge Mountains.

After high school, Caitlyn moved to Charlottesville, Virginia, and stayed for 7 years, working in various restaurants, hosting, serving, and ultimately bartending. “I didn’t anticipate staying in restaurants but was drawn to the industry. Restaurants offer community- a place to meet people from all walks of life and an opportunity for constant learning and improvement.” After Charlottesville, Caitlyn relocated to Washington, DC, and found herself at Ellē (a bakery and restaurant), where she began bartending and was promoted to General Manager halfway through her tenure there.

After 5 years in DC, Caitlyn missed the mountains and longed for a sense of place, prompting her move to Wardensville. Here to start a new chapter, Caitlyn intends to connect with local history and traditions. “I’ve always been interested in the intersection of food and culture, and I want to advocate for and celebrate Appalachian food culture while hopefully impacting the community inside and outside of Mack’s Bingo Kitchen.

MEET OUR GENERAL MANAGER: CAITLYN REED

Caitlyn Reed was born in Lexington, Virginia, and grew up in the smaller communities of Natural Bridge and Glasgow, VA. Her childhood memories include foraging for morels with her dad, swimming in the James River every chance she had, and hiking in the Blue Ridge Mountains.

After high school, Caitlyn moved to Charlottesville, Virginia, and stayed for 7 years, working in various restaurants, hosting, serving, and ultimately bartending. “I didn’t anticipate staying in restaurants but was drawn to the industry. Restaurants offer community- a place to meet people from all walks of life and an opportunity for constant learning and improvement.” After Charlottesville, Caitlyn relocated to Washington, DC, and found herself at Ellē (a bakery and restaurant), where she began bartending and was promoted to General Manager halfway through her tenure there.

After 5 years in DC, Caitlyn missed the mountains and longed for a sense of place, prompting her move to Wardensville. Here to start a new chapter, Caitlyn intends to connect with local history and traditions. “I’ve always been interested in the intersection of food and culture, and I want to advocate for and celebrate Appalachian food culture while hopefully impacting the community inside and outside of Mack’s Bingo Kitchen.

MEET OUR EXECUTIVE CHEF: VINCENT FALCONE

Virginia-born and raised, Vincent has always had a connection to the region. From a young age, his joy of cooking was nurtured by his grandma, Wanda. Biscuits getting rolled out on a Sunday morning are a fond memory. With that ingrained, he fell into restaurants at a young age washing dishes. Vincent spent a few years working in and around Central Virginia, settling in Charlottesville, where he found a deeper connection to the farmers who grew the food around him.

Vincent then moved to Washington, DC, where he began working at Rose’s Luxury as a line cook and worked up to a Sous Chef before moving on to Elle & Tigerella. He was drawn to Wardensville by the opportunity to work with his friend and mentor, our very own Seth Wells & enjoy the connection to Lewis Farm and other local producers.

“The chance to engage with the Junior Crew and make an impact on those who chose to work in this community is something I’m very invested in. To me, food has always been more than just dinner; it’s a connection that we share.”

Shenae Frazier - Market Manager

MEET OUR EXECUTIVE CHEF: VINCENT FALCONE

Virginia-born and raised, Vincent has always had a connection to the region. From a young age, his joy of cooking was nurtured by his grandma, Wanda. Biscuits getting rolled out on a Sunday morning are a fond memory. With that ingrained, he fell into restaurants at a young age washing dishes. Vincent spent a few years working in and around Central Virginia, settling in Charlottesville, where he found a deeper connection to the farmers who grew the food around him.

Vincent then moved to Washington, DC, where he began working at Rose’s Luxury as a line cook and worked up to a Sous Chef before moving on to Elle & Tigerella. He was drawn to Wardensville by the opportunity to work with his friend and mentor, our very own Seth Wells & enjoy the connection to Lewis Farm and other local producers.

“The chance to engage with the Junior Crew and make an impact on those who chose to work in this community is something I’m very invested in. To me, food has always been more than just dinner; it’s a connection that we share.”

FAQs

What are your hours?

The kitchen will be serving lunch:

Thursdays – Sundays: 11AM – 2PM

The kitchen will be serving dinner:

Thursdays: 5PM – 9PM
Fridays & Saturdays: 5PM – 10PM
Sundays: 5PM – 9PM

Do you have gift cards?

Yes! You can purchase official Mack’s Bingo Kitchen gift cards online at toasttab.com/macksbingo/giftcards or in-person when you visit us next.

Can you accommodate dietary restrictions/allergies?

Yes. Please email mack@macksbingo.org to inform us of any severe allergies/restrictions.

Do you have parking?

Yes. Please feel free to park on Main Street in front of the restaurant or in the public parking lot, located just one door down from our front door.

Do you accept reservations?

Yes, you can make a reservation by clicking here. For parties larger than 6 we ask that you reach out to mack@macksbingo.org.

What should I wear?

Casual, come as you are. 

Are you ADA-accessible?

Yes, ADA parking is available behind the building with an entrance ramp; we have two ADA-accessible restrooms and can accommodate a wheelchair in almost all of our dining areas. 

Do you host or cater special events?

We truly appreciate your interest and enthusiasm. While we are not currently set up to host events, we are excited to share that we have plans to enhance our facilities and offerings, with the aim of being fully prepared to accommodate events starting in 2024.

Do you serve alcohol?

Yes, we will have a full bar including local, craft & domestic beers available in draft, cans & bottles, wine and cider, as well as cocktails & spirits.

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