Restaurants & Bars 17

S'MAC Review

namreb | Jun 28, 2006 11:08 PM

The first question is : why open a mac and cheese restaurant in the middle of the summer in the heat? and yeah and just have fans.
Perhaps to get the kinks out so they will be ready for fall 06'.

If you really want to check out S'MAC go early as it gets packed.
IT's an interesting concept and i am sure it will do well as the prices are reasonable.
A couple of things puzzled me there. Why are they making mac and cheese in a saute pan versus making them in large hotel pans.
That is the way mac and cheese is meant to be. IMHO
It will forever delay them and there will always be a line as it is cooked to order.
Also, they have these big orange chairs in a small place. It looks cool but takes up space.

The menu of manc and cheese offer a very creative mix of tasty items.
I choose to get two mac and cheese on the small portion size. All american mc and mozzerella mac and cheese with roasted tomotoes.

The all american is for the kids. lacks a lot flavor /for the simple palate. Plus it comes out in a oven to table dish, hot but perfect.
The mozzarella was tastier has hints of garlic as well. The roasted peppers didn't seem roasted- lacked that intense roast flavor.
but had better flavor then the regular mac and cheese.

I believe they will get it together and it will be interesting to see.
I mean i would go back but maybe later.
That's when i will try the mac and cheese with ground beef. for that wintery cold night.

Good luck.

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