The MacKenzie burgerdog makes for a comforting take on a trend, with caddy-recommended onion rings. (Photo: Mark C. Anderson)
Nov. 21, 2025—It can be tempting to overthink what qualifies as a Found Treasure.
Not the case here.
Once I learned one of my favorite chefs, Anthony Kresge, had started directing the kitchen over at above-par MacKenzie’s Bar & Grill—and sister venue/supper club The Hollins House—both at Pasatiempo Golf Club, there wasn’t more than one thing left to do.
That to-do: confirm the double doozie is as promising as the fundamentals suggest.
Chef Anthony Kresge says a remodel is in planning for MacKenzie’s, which enjoys wraparound decks with expansive views from high above central Santa Cruz. (Photo: Mark C. Anderson)
Confirmation complete.
The two venues enjoy views that sweep to the ocean and across Monterey Bay, set off by the oak-studded and vibrantly green fairways beneath them.
Both enjoy airy and well-lit spaces stocked with history born of Pasatiempo’s prestige as a renowned golf destination, with vintage tournament portraits and various course architecture honors occupying the walls in both spots.
More importantly, the sandwiches that made Kresge’s now-shuttered Capitola outpost Reef Dog Deli required munching—and a Found Treasure—find renewed expression here.
Up at Hollins House, chandeliers and a swing dangle from native live oak branches. (Photo: Mark C. Anderson)
A representative pair to ponder from my visit last Sunday included 1) a smoked brisket BBQ sandwich ($23) with garlic aioli slaw, barbecue sauce, thin-sliced smoked brisket, pickle chips, pickled onions and 2) a short rib panini melt ($20) with Monterey jack, roasted red bell peppers, caramelized onions and au jus on the side.
Both arrived on toasted ciabatta (a Kresge go-to) and a choice of fries, potato salad or side salad.
Those specials will be refreshed this weekend (and every weekend) as Kresge and company constantly update the offerings, as assistant director of food & beverage Laurel Paxton appreciates.
The historic Hollins House welcomes in a load of natural light and oak tree visuals. (Photo: Mark C. Anderson)
“From members to guests to staff—and a lot of regulars—we’re excited every day and every weekend to see what Anthony brings in from farmers markets and the specials our chefs come up with,” she says. “They’re beautifully presented, creative, delicious…and usually sell out.”
As Kresge told me at Big Sur Food & Wine’s Sip & Saunter (formerly Pinot Walkabout)—where his duck confit bolognese was a crowd favorite—he still swears by smoking all his proteins in house, from brisket to fish.
He also shouted out his brick-oven pizzas and an underrated breakfast program uplifted by those slow-cooked meats—think short rib scrambles and smoked brisket breakfast tacos—plus a full bar and al fresco seating options on a deck that taps the levitational view.
“Sometimes I let the chef de cuisine run the kitchen so I can go eat outside,” he says. “When I sit there, I can’t help but think, ‘I would travel miles for this restaurant and this view.’”
The flavors Chef Kresge conjured for a Sunday art and wine benefit speak to what he does for Hollins House “pop-ups,” namely short rib and miso-glazed salmon bowls with a bevy of 12 toppers including gochujang aioli, nori strips and crispy shallots. (Photos: Mark C. Anderson)
While MacKenzie B&G presents plenty to merit a trip to Pasatiempo—where there’s a guard at the gate and the course is semi-private, but the eats are open to the public—Hollins is happening in its own way.
Every Thursday, pending special events (check HH’s OpenTable for scheduling), a pop-up restaurant of sorts surfaces with an ever-changing menu of chef choices and four possible courses, built around fresh catch and fresh produce, with prices per course varying from roughly $12-$40.
Pasatiempo’s opening day in 1929 featured golf legends Marion Hollins, Glenna Collett, Cyril Tolley and Bobby Jones. Jones and course designer Alister MacKenzie met there and later collaborated on the design of legendary Augusta National in Georgia, home of The Masters. MacKenzie later confessed Pasatiempo was his favorite course. (Photo: Mark C. Anderson)
On my visit to the MacK’s grill, I had a my pinfinder locked in on one of his epic sandwiches. Then I promptly fell for the fun/silly intrigue of the “loaded” burgerdog with special sauce, pickles, mustard, ketchup, onion American cheese and
sambal.
Playful, simple, comforting and a touch atypical, it works as a suitable microcosm of the operation here.
It also doubles as a satisfying lunch, no overthinking involved.
More at the MacKenzie Bar & Grill tab of the Pasatiempo website, and at the Hollins House OpenTable reservation page.
Mark C. Anderson, EMB’s managing editor, swears by municipal lap pools and public transportation, carousels included.
Dining and Cooking