Oh man. Root & Bone. It is truly impossible to pick a favorite dish on this menu. The angel biscuits served with honey butter? The fried chicken dusted with lemon powder? The mac and cheese?
While this blog only deals with the last of that trio, please take my recommendation to sample the menu in its entirety at your earliest convenience. Plus, Jeff and Janine may be the most attractive chef duo this side of the Mississippi (or, you know, galaxy).
My lovely Georgian-born friend Lauren was the first to flag this mac for me. I finally sampled it last weekend at brunch and certainly understand why a little pot of it was sitting on nearly every table. To start: do you see how adorable all their plates are?!
This mac is pretty damn amazing. The noodles are categorized as “big pasta” (all the better for sauce scooping) and the cheese sauce is made out of white cheddar, yellow cheddar and parmesan, among others. It is shockingly orange and the flavor is as rich as the color. If they served that in a bowl with a spoon, I would order it as soup. As for the crust: it’s crumbled buttermilk biscuit. Does it get more buttery and fantastic than that? The chives and scattering of salt on top add that final, perfect, kick.
I also have to give them props for churning out a mac where the pasta is still al dente; that can be pretty difficult. Bravo, kids.
Root & Bone, 200 East 3rd Street, 646.682.7076