Sarita's Macaroni & Cheesea.k.a. S'MAC
345 E. 12th StreetNew York, NY 10003212-358-7912
www.smacnyc.com
NEW YORK HAS long been known for it's single-minded institutions: Grimaldi's has its pizza, Katz's its corned beef, Izzy Guss' had its pickles. Following in those footsteps, and narrowing the path to a considerable degree, recent NYC entries have popped up displaying not only that same kind of specialty prowess, but ever more singular ones at that. The East Village and Lower East Side alone boast shops hawking cheesecake, dumplings, and rice pudding, respectively (the grilled cheese shop, sadly, didn't last).
The one that has called to me since the sweet rumors of its existence first kissed my ears is S'MAC, a.k.a "the macaroni n' cheese place." Technically, of course, it is Sarita's Macaroni & Cheese, but from its very opening has been hailed as delicious. It's a small miracle I have not begun living in a tent outside its front doors (for the love of Manchego, the place has a "happy hour," Monday though Thursday, from 3-5 p.m.). Technically, I have yet to eat there.
I qualify this because in addition to S'mac's extensive list of macs (which includes a Manchego MAC with fennel and shallots, and a Brie MAC with shitake mushrooms, roasted figs and rosemary) the kitchen sells Bake Ready MACs, ready to carry home and bring to oozy, gooey life in your very own oven. It was such a Bake Ready MAC that Mint carried home with her Thursday night. I've been saving it. Until this afternoon.
Incredible! This stuff is macaroni n' cheese perfection, there's really no way around it. Unlike lots of other kitchen creations, it's not inherently superior products or four-star culinary prowess that guarantees mac n' cheese sublimity, but rather it's an elusive, home-cooked je ne sais quoi that resonates from the pasta's cheesy, bubbling soul. S'mac has it, was founded on it, and they'll even teach you to make it for yourself. Of course, I might be blinded by my lust. But I'm okay with that.
MIKE EATS NEXT TIME: Correct.
345 E. 12th StreetNew York, NY 10003212-358-7912
www.smacnyc.com
NEW YORK HAS long been known for it's single-minded institutions: Grimaldi's has its pizza, Katz's its corned beef, Izzy Guss' had its pickles. Following in those footsteps, and narrowing the path to a considerable degree, recent NYC entries have popped up displaying not only that same kind of specialty prowess, but ever more singular ones at that. The East Village and Lower East Side alone boast shops hawking cheesecake, dumplings, and rice pudding, respectively (the grilled cheese shop, sadly, didn't last).
The one that has called to me since the sweet rumors of its existence first kissed my ears is S'MAC, a.k.a "the macaroni n' cheese place." Technically, of course, it is Sarita's Macaroni & Cheese, but from its very opening has been hailed as delicious. It's a small miracle I have not begun living in a tent outside its front doors (for the love of Manchego, the place has a "happy hour," Monday though Thursday, from 3-5 p.m.). Technically, I have yet to eat there.
I qualify this because in addition to S'mac's extensive list of macs (which includes a Manchego MAC with fennel and shallots, and a Brie MAC with shitake mushrooms, roasted figs and rosemary) the kitchen sells Bake Ready MACs, ready to carry home and bring to oozy, gooey life in your very own oven. It was such a Bake Ready MAC that Mint carried home with her Thursday night. I've been saving it. Until this afternoon.
S'mac before; S'mac after
Incredible! This stuff is macaroni n' cheese perfection, there's really no way around it. Unlike lots of other kitchen creations, it's not inherently superior products or four-star culinary prowess that guarantees mac n' cheese sublimity, but rather it's an elusive, home-cooked je ne sais quoi that resonates from the pasta's cheesy, bubbling soul. S'mac has it, was founded on it, and they'll even teach you to make it for yourself. Of course, I might be blinded by my lust. But I'm okay with that.
MIKE EATS NEXT TIME: Correct.
1 comment:
This place is delicious. I never knew mac n' cheese could be so exciting. It seems as if they have way too many employees though. There's one guy at the counter and then 15 other guys behind the counter. What are they doing there!? I hope there's a logical explanation...
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