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Jun 28, 2006 11:08 PM

S'MAC Review

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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  1. I went tonight around 8ish. There was a long line that moved rather slowly. I was planning on eating there but the 100 degree temperatures inside (seriously) forced me and most of the other customers to take the food elsewhere.

    On to the food...

    I ordered the cajun mac with andouille sausage and my friend got the all american. While I did enjoy the sausage in the mac (something I've never tried before) I thought both dishes lacked that "cheesy" flavor that I have come to expect over the years. Maybe its because I usually prefer the homemade variety rather than ordering it out but I felt it was missing that distinct flavor I have grown accustomed to. Furthermore, the breadcrumbs were not baked into the dish at all. It was like they were just sprinkled on top before serving.

    That being said, I think the owners got in way over their head with a unique concept and some high anticipation (on this board and from their write up in Time Out) and just need to work out the kinks. They absolutely cannot handle the demand right now! I agree with the previous poster that it will probably take a cold, wintery night before I return.

    1. Saute pan? Do you mean SKILLET?

      I suggest you call or email them and give them some constructive criticism. Mention their strengths and opportunities.

      I have yet to go, but thanks for the info. on the heat. I do find it crazy that they expect people to heat hot food in a hot room.

      1 Reply
      1. re: cheftamara

        i apologize for not using the right terms for the pan.
        As for calling them, i don't know.
        Do i care that much?

      2. The gf and I went to check out S'mac last night, and like the previous 2 posters we couldn't take the heat - so we got out of the kitchen! I brought up the same point to her "why wouldn't you wait until fall to open a place like this?" It is really perplexing, the heat of the ovens combined with the humid summer made the thought of eating mac and cheese stomach turning - we went to cube 63 instead; I'll be back but not until an unusually cool summer day or the fall.

        1. The original comment has been removed
          1. Tried 5 different macs side by side:

            Greyer-EXCELLENT (like a pasta Croque Monsieur)
            Goat Cheese-EXCELLENT (like a pasta spinakopita)
            Brie-VERY GOOD
            Basic American-BLAND