Saturday, March 27, 2010


Reason #90,786 why I love New York: A restaurant dedicated to mac & cheese. S'MAC doesn't just try to reconstruct Kraft's Blue Box, S'MAC will set you on a mac and cheese voyage. Of course, I ordered the sampler and, thanks to help from my sister, was able to eat it all. No noodle was left unturned. S'MAC s creations are served in the skillet in which they're baked.. pretty sweet if you ask me. Here is a list and break down of the S'MAC Sampler:
  • All-American: American and cheddar cheeses combine to woo your taste buds.
  • 4 Cheese: Cheddar, muenster, gruyere and pecorino cheeses help save the world in this yummy dish.
  • Cheeseburger: I could have done without this sample. It kind of tasted like what I'd imagine Hamburger Helper would taste. Kudos for trying.
  • La Mancha: ARRIBA! MUCHO GRACIAS! TACO! BURRITO! TRES! Yes, I realize I just put a bunch of random Spanish words together. Whatever, I didn't grow up watching Dora the Explorer. I just wanted to express my love for this mac and cheese. Manchego cheese, fennel, and onions = delicioso
  • Cajun: The combination of cheddar cheese, pepper jack cheese, andouille sausage, green pepper, onions, celery, and whatever else is in this mac and cheese caused me to wish I was down by the bayou playing the harmonica while petting a gator.
  • Napoletana: Imagine Mr. Pizza knocked up Miss Mac&Cheese. This is their lovable, but slightly mismatched bastard child. Fresh Mozzarella, tomatoes, garlic, and basil, without tasting like regular pasta... my sister raved about this mac, but I thought it too garlicky.
  • Alpine: BACON and GRUYERE! The mac and cheese is cheating, and I like it. It is not possible to combine bacon and gruyere and create something unpalatable.
  • Parisienne: This S'MAC creation is slightly ingenious: brie, figs, shiitake mushrooms and, rosemary. If Chuck Norris made mac and cheese, this is the mac he would make. It's that awesome.

345 E 12th St btwn. 1st and 2nd
(212) 358-7912

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