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The longtime “sub and pub” restaurant added breakfast to its menu, and with Southern comforts like hearty biscuits and gravy, diners will surely be back for another taste.
John Park
When Bob Rotanz, a Long Island native, graduated from Roanoke College, he knew he wanted to be in the business world, but wasn’t sure how. He was sure, however, about the girl he met while attending Roanoke College (his future wife) still finishing her degree. So, he stayed in Salem and bought a 10-booth, hole-in-the-wall pub to keep himself occupied while he waited for her to graduate. That was August of 1980, when Mac & Bob’s was born.
Mac & Bob’s started as a “Sub and Pub,” perfectly situated for serving sandwiches and alcohol to college students and Roanoke County employees. When Rotanz and his first partner, Mac McEnerney, first opened, the drinking age was 18. This was a boon for the two young owners but not without its downside.
“The freshmen guys were a nightmare,” says Rotanz chuckling at the insanity of his younger-self: the crazy hours, high risks and heavy liabilities of serving alcohol to boys with less-than-fully developed brains.
Within months of opening, McEnerney decided the restaurant life wasn’t for him. He sold his part of the business to Joe Dishaw, another one of Rotanz’s buddies from college and professionally trained chef. Rotanz and Dishaw quickly shifted Mac & Bob’s from sub and pub to full restaurant style—one with a stack of high chairs in the corner and grown-ups as patrons. They moved locations, going from 10 stools to 36 seats. Over time, they continued to expand on either side and eventually, in their latest addition, onto the back with outdoor patio dining and a fireplace.
The only thing they didn’t change was the name. Neither Dishaw nor Rotanz cared to spend unnecessary money changing the name of their restaurant to accurately reflect its ownership.
“Now, when Mac comes to town for alumni events, he’s like his own rock star,” laughs Rotanz. “None of the employees can believe there’s a real Mac.”
In the beginning, Mac & Bob’s served breakfast, but quickly abandoned it. Three years ago, the guys decided to try again. In preparing for the transition, Rotanz and Dishaw did research by dining at well-known breakfast spots across the eastern half of the country. Abingdon, Myrtle Beach, Nashville, Louisville, Charlottesville, Staunton, Boston—each place adding inspiration to what would become Mac & Bob’s breakfast.
After a few live-and-learns, Rotanz likes how Mac & Bob’s Saturday breakfast and Sunday brunch has taken shape. They offer all the standards, but with a few fun twists. Among these, I can personally attest to the Biscuits and Gravy, and Sourdough French Toast.
Mac & Bob’s biscuits and gravy is made with locally ground Spring Mill seasoned flour and loads of sausage, giving the gravy that hearty, Southern kitchen tint, texture and taste—every bite loaded with stick-to-your-bones goodness. Their sourdough French toast also hails from a local source. Betty Bowles, from Bedford, supplies Mac & Bob’s with her homemade sourdough bread every week—between 20 and 40 loaves. Using sourdough gives Mac & Bob’s French toast an added layer of sweet flavor density uncommon to most French toast I’ve eaten. Finally, Rotanz highlights their sweet potato pancakes, rounding out Mac & Bob’s trifecta of crowd-pleasing breakfast offerings.
Rotanz says while seven days a week of breakfast proved to be too much, weekend mornings—especially in the fall and spring—at Mac & Bob’s are great.
“We get a nice fire going out [on the patio],” he says warmly, “… put on some John Mayer in the background, with a mimosa ... it’s a really good feel.”
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