Stove-top (not baked) mac and cheese with shaved truffle and Oregon white cheddar. Smash Wine (Seattle, University district) Unfortunately, Crave has closed.Ī new Jo Bar Mac & Cheese entry: Garganelli pasta baked with bacon, cheddar, and Klamath Basin Ranch House Red ale. Update: See the post titled, Crave: Shiitake Mac & Cheese, here. Pasta shells with shiitake mushrooms, New York sharp cheddar, fontina, and parmesan. Penne with gruyère, cheddar, Parmesan and green chile, with a raw egg on top.īaked Campanelle pasta and fresh lobster, tossed in a Mascarpone, Penne with Tillamook cheddar, Swiss cheese, parsley, rosemary, and pine nut breadcrumb topping. Spiral macaroni with cheddar, gruyere, Rogue blue, and double-smoked applewood bacon. Here are the Mac & Cheese renditions that have rocked our world so far this year and are thus queued up for the LunaCafe 2009 Mac & Cheese Roundup. I was also having difficulty curbing the little animal-like sounds of pleasure that seemed to be emanating from my vocal cords, something like this. I actually found myself consciously slowly down so that all that amazing deliciousness wouldn’t disappear too quickly. Rather than make you wait a full year to learn which renditions make it into the roundup, we are sharing the versions we love as we discover them.Īstral Mac & Cheese, from the West Seattle blast-from-the-past diner, West 5, easily sailed into the upcoming Quintessential Mac & Cheese Roundup 2009.Ĭhef, Kelly Maclein, clearly knows her Mac & Cheese! Her creation consists of radiatori pasta and FIVE cheeses (cheddar, Swiss, cotija, parmesan, and cream cheese) all brought together in a sauce so ooey, gooey, creamy, rich, and delicious that you may go into a little revelry as you are eating each bite. In our continuing search for the very best Macaroni and Cheese that Northwest (and beyond) restaurants and cafes have to offer, we have another winner! Ever since Le Bistro Montage closed I’d been missing their fancy mac ‘n’ cheeses and so I was thrilled to see it revived – now in food cart form! We got the vegan Spold (spicy mixed w/ original) and it hit the spot – piping hot on a cold day – and even came with an aluminum rose – a nod to their foil art-wrapped leftovers from their brick-and-mortar days.This just in folks. ![]() ![]() In fact this is the only bad part about BG’s … there are too many delicious things to choose from and you’ll either have to over-order and over-eat and descend into a food coma on the artificial turf’s Human Area OR you have to choose wisely and just plan to come back. A massive heap for $6 – perfect for a sharing side.įinally, choosing a third item was torture. These are the closest replication I’ve had. Heck, you might still DREAM about those Brussels. If you ever ate at Tasty and Alder before it closed you may remember their Saigon Brussels Sprouts. Next up, the Fried Brussels Sprouts with gochujang mayo from Frybar. This is a fabulous foodie option on the west side for those with a hankering for Dirty Lettuce or Plant Based Papi who don’t want to cross the bridges. It came with a side of creamy dill mac salad… Great crisp on the patty, perfect zing to the sauce. ![]() My buddy and I shared a few items starting with the Buffalo “Chikn” Sandwich from the plant-based Mocking Bird. Warmer weather is right around the bend and with that comes our glorious PNW pastime of food cart snacking! After recently hiking in Tualatin Hills Nature Park I made a short drive to BG’s Food Cartel – a spectacular pod of dozens of carts, outdoor dining space galore, an indoor bar and indoor/outdoor patio with TVs.
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