Root and Bone, Part Dinner

Bucket of Birds, root & bone, NYC

The opportunity arose to have dinner at Root and Bone. Of the things I had my eye on, I was only able to cross the Bucket of Bird and Macaroni and Cheese off the list. But don't go feeling sorry for me. I still left Root and Bone that evening satisfied with a doggie bag to boot.



We arrived a little before 6:30 on a Friday. Again, it really is like having a meal in someone's kitchen. The hostess greeted us warmly and seated us. Where do we start? Do we order a starter? Our drinks? Put our whole order in at once? Decisions!



This evening we were paired with David. He fielded our questions about the cocktails to start. I had a Lady J Ivory. Yes, I'm a woman of vodka habit. My friend ordered The Twisted Mustache (Russell's 6 Year Bourbon, Swedish Punsch, citrus and ginger). It was the bomb-diggity. Ok, she may not used those words but her expression after she took her first sip said so.

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Root and Bone is Native Creative Concierge™ approved.

4th Annual Mac Off Presented By The Claque

Competitors at the 4th Annual Mac Off presented by the claque

On Sunday, November 17, the claque presented its 4th annual Mac Off, a macaroni and cheese competition. Chefs (amateur, professional and passionate) presented their macaroni and cheese creations at Littlefield in Gowanus, Brooklyn. 

Attendees at The Mac Off tasted each entry (some more than once) and cast their ballots for the best mac-n-cheese dish. No cheese was off limits. And as it turned out, many of the add-ins that were once groundbreaking (bacon) were the more "usual" variations. The mac-n-cheese evolution is upon us.

Bacon Mac & Cheese (homemade bacon, Gruyere, mustard seed, caramelized onion)

S'MACdown: S'MAC Mac-n-Cheese Competition

Beginning on May 6, macaroni and cheese lovers, aficionados and self-professed professionals were given the opportunity to share their creations in a S'MACdown sponsored by S'MAC.


Competitors were allowed to create any mac & cheese dish -- no ingredient off limits. 2 out of the 4 finalists choose bacon (the bacon craze doesn't seem to be losing steam just yet).


The live judging event took place on  May 19 at the Murray Hill S'MAC location. The panel of judges included S'MAC owner Sarita Ekya, Barbara Rich, consulting chef for S'MAC, and Tom Birchard, owner of Veselka who tasted and deliberated over the four finalist creations.

S'Mac - Lip-Smacking Good Mac 'N Cheese

S'Mac is Native Creative Concierge™ approved.

All-American with Slab Bacon and Shittake Mushrooms

A few years ago I wrote the article, "Comfort Cuisine" for NY Resident magazine. One restaurant I covered was S'Mac, a restaurant specializing in macaroni and cheese in a wide range of combinations. At the time I wrote that article, you could only indulge in the goodness at the S'Mac East Village location.