![]() Of course, whenever ambitious chefs try to put their mark on something we love, some of us start to worry (here they go again). One chef after another is trying a personal riff on a dish that already has a long and storied past, putting real creative energy into it while maintaining its endearing kid-food qualities. But just look though the menus at some of the city’s most interesting restaurants and it’s clear that macaroni and cheese is the new-old thing of the moment. Mac and cheese-it might be the last thing you’d expect to find chefs lavishing with attention. In other words, macaroni and cheese “like when you were little.” During truffle season, Melisse in Santa Monica fills a tuile of melted Parmesan with pasta, Taleggio and truffles.Īnd when Mimosa, a French bistro on Beverly Boulevard, first put it on the menu, they called it gratine macaroni comme quand on etait petit. ![]() Ammo, a Hollywood spot where you’re likely to overhear conversations about personal trainers, does a version with four cheeses and wild mushrooms. Patina, that Melrose Avenue institution, has made one with hand-rolled macaroni and mascarpone cheese. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |