Monday, February 22, 2010
S'Mac (and Cheese) Talk for Supper
Romantic or lowbrow. Pricey or dirt cheap. New York's restaurants run the gamut. If you can think of it, this city has it. That goes double for gimmick restaurants.
We've been to a restaurant dedicated to peanut butter, and another focusing on rice pudding. This month we added another gimmick restaurant to our list: S'Mac, with nothing other than macaroni and cheese.
I like the neon orange Kraft stuff just fine, especially on top of Ritz crackers. (Neither my nor my sister Katie's husband can understand this, but Katie and I both use the crackers like tortilla chips to scoop up the mac. Yum.) It's not my favorite thing in the world, but I get in the mood for it once in awhile.
Well, S'Mac is definitely not Kraft, and that's a good thing. This was high-class mac in a college crowd setting. We walked into a dozen options-- I chose the Napoletana (mozzarella, tomatoes, garlic and basic), and Paul opted for the Cajun (cheddar and pepper jack cheeses, sausage, green pepper, onions, celery, garlic and Cajun seasonings).
The restaurant was small, but the portions were huge. I got the small, Paul got the medium, and our $20 of mac and cheese completely filled us up.
No crackers, though.