S'Mac ...
It's pure … meets devilishly good. It's childhood … meets your classy adult self … it's your mom's mac n' cheese … meets a much better mom's mac n' cheese. It's S'Mac … and it's glorious. While on our GRUB travels we ran into Michelle B. … and on top of being lucky to just meet this pretty groovy gal … damn were we lucky she demanded we hit up S'Mac in NYC's east village.
Before I dive into the GRUB, I feel like I owe it to you to set the mood of the night. While on train route from a pop-up beer garden in Chelsea to the mac n' cheese purveyor on the east side … I don't know what we did to piss off Zues … or Poseidon … or whoever it is that decided to open up the sky and make it just pour down on a couple of hungry grubbers. But did it stop us!? Nay, my friend … we ran down the streets in our flip flops and t-shirts, finally finding the warmth of S'Mac. And besides just physically getting out of the rain … I could tell we were in a magical place.
With a variety of cast iron skillets up on the wall … ranging from Nosh to Mongo … we found it prudent to first select a size of our soon-to-be happy belly creations. While we probably should have gone for a "Major Munch" (think … medium) … I've had a long-standing rule of never turning down a portion named "Mongo" (think … mongo). Sure … it might have been the first time I ever got to act on said long-standing rule … but rules are rules.
So with the size determined, the really difficult decision was which glorious concoction we would go with … For one-reason-or-another the "Cheeseburger" (Cheddar and American cheeses with seasoned ground beef) was calling our name, but the "Cajun" (Cheddar, pepper jack, andouille sausage, green peppers, and Cajun spices) was giving us the "come-here-big-boy" … but we deferred to our partner-in-GRUB and went with the unorthodoxly amazing "Parisienne" (Creamy brie, roasted figs, shiitake mushrooms, and fresh rosemary). Now speaking from someone who's only had fig in newton form … this unusual combination was simply blissful.
With our fork piercing the bounty … breaking through the crispy, breadcrumb surface … scooping up all that delicious cheesy-goodness … let's just say, it's S'Mac-tastic. For the longest time I couldn't imagine anything better called "Smack" than the deliciously sugary cereal promoted by that lovable hat-wearing frog … but I stand corrected. So after putting a dent in about half of the wondrous beast, we placed down our fork, let a large smile creep across our face, and reflected in all that is good in the world of GRUB.
So thank you Michelle B. … and thank you Mrs. S'Mac … because of you we both have another reason to come back to NYC … and when we do, we're going straight for that explosion of yum!
Before I dive into the GRUB, I feel like I owe it to you to set the mood of the night. While on train route from a pop-up beer garden in Chelsea to the mac n' cheese purveyor on the east side … I don't know what we did to piss off Zues … or Poseidon … or whoever it is that decided to open up the sky and make it just pour down on a couple of hungry grubbers. But did it stop us!? Nay, my friend … we ran down the streets in our flip flops and t-shirts, finally finding the warmth of S'Mac. And besides just physically getting out of the rain … I could tell we were in a magical place.
With a variety of cast iron skillets up on the wall … ranging from Nosh to Mongo … we found it prudent to first select a size of our soon-to-be happy belly creations. While we probably should have gone for a "Major Munch" (think … medium) … I've had a long-standing rule of never turning down a portion named "Mongo" (think … mongo). Sure … it might have been the first time I ever got to act on said long-standing rule … but rules are rules.
So with the size determined, the really difficult decision was which glorious concoction we would go with … For one-reason-or-another the "Cheeseburger" (Cheddar and American cheeses with seasoned ground beef) was calling our name, but the "Cajun" (Cheddar, pepper jack, andouille sausage, green peppers, and Cajun spices) was giving us the "come-here-big-boy" … but we deferred to our partner-in-GRUB and went with the unorthodoxly amazing "Parisienne" (Creamy brie, roasted figs, shiitake mushrooms, and fresh rosemary). Now speaking from someone who's only had fig in newton form … this unusual combination was simply blissful.
With our fork piercing the bounty … breaking through the crispy, breadcrumb surface … scooping up all that delicious cheesy-goodness … let's just say, it's S'Mac-tastic. For the longest time I couldn't imagine anything better called "Smack" than the deliciously sugary cereal promoted by that lovable hat-wearing frog … but I stand corrected. So after putting a dent in about half of the wondrous beast, we placed down our fork, let a large smile creep across our face, and reflected in all that is good in the world of GRUB.
So thank you Michelle B. … and thank you Mrs. S'Mac … because of you we both have another reason to come back to NYC … and when we do, we're going straight for that explosion of yum!
