Despite being planted in the middle of an increasingly raucous stretch of Division Street in Wicker Park, a steady stream of regulars still heads to this homey pub for a reliable brew and a good meal.

Mac's has a lived-in feel, and rightly so. The building dates back to 1884, when it was a Schlitz tied house, and while Mac's has been around for less than a decade, the well-worn wooden bar, chairs and floors add to the old feel, while the black leather rounded-off booths, chandeliers and brick walls imbue a sense of modern style. The main room isn't small, although packed with dining tables, it feels on the snug side. Mac's wedges a number of TVs into the space - seven flat-screens and one 13-incher - so it can double as a low-key sports bar.

Alcohol offerings are solid, if unspectacular. There are 13 beers on tap, highlighted by a couple varieties of Bell's. Two hand pumps sit unattached to any beer, teasing you with the unfulfilled prospect of cask-conditioned ale, although there's more than a dozen other beers by the bottle, as well as a short wine list.

Mac's has slightly modified its menu, removing some items and going with a "nothing-over-$20" approach. It's not a bad choice, especially because there's still plenty of above-average food. Most of it is typical pub fare, but a few items will catch your eye, like duck quesadillas, poached Anjou pear salad and a grain salad made with a base of quinoa, barley and wild rice.

Entrees are full-fledged comfort foods ($12-$15), with options of roasted chicken, whitefish, pot roast and meat loaf, as well as four different macaroni and cheese choices. Brunch is also available, served between 11 a.m. and 3 p.m. on the weekend.

Average cost: $10-$20

Centerstage Reviewer: Alexander Hough