I have to admit, I cheated a little and ordered Mr. Donahue’s through Caviar, but it arrived fresh and hot, so I think this review is legit.
First off, I love the concept of this restaurant. The meat and three (or two, in this case), is a hallmark of Nashville food, among other Southern cities, and it’s great to see it landing in New York. My dry-aged meatloaf (!) from here was phenomenal.
I, of course, ordered a side of the mac to sample. Similar to other Southern recipes, this is a very mild, creamy sauce. It’s not my personal favorite style of mac sauce because there’s no real bite to it, but I think it was executed very well. The pasta shape (it looked like the rarely-used capricci) was also well-suited for trapping the sauce. There was a sprinkling of fresh herbs and breadcrumbs on top, which didn’t really add much, but certainly felt in line with the 70s vibe of the restaurant and menu.
Would I order this mac again? Sadly, no, but I do recommend a trip here to sample the other outstanding sides and entrees.
203 Mott St., 646-850-9480