“In Detroit, you have to have a great mac and cheese,” says Small Plates General Manager Theo Oresky, who helped put together the menu with proprietor Todd Wenzel. They include Gouda, pepper Jack, white cheddar, and Parmesan, along with cavatelli shells, heavy cream, and breadcrumbs - all baked in the Wood Stone brand pizza oven. What may be a record number of cheeses - four - goes into the black skillets of mac and cheese at the new Small Plates Detroit near the Detroit Opera House and Comerica Park. The dish includes penne pasta in a sturdy béchamel sauce with sharp cheddar and mild Pinconning cheeses, giving it a nice balance and a crunchy top. He also recalls that it was unusual to find macaroni and cheese on a menu other than a diner at that time. It’s still made from the original recipe that dates to the 1995 opening of the Clarkston Union, when then-chef Bill Fortin concocted the recipe and “hit it out of the park on the first pitch,” as Catallo remembers. “We call it the Mac Lab,” says co-proprietor Curt Catallo, who just opened the Vinsetta Garage in Berkley, where it’s also served.
#TYPICAL MAC N CHEESE CHEESES FULL#
The macaroni and cheese at the Clarkston Union and Union Woodshop restaurants on Clarkston’s Main Street in north Oakland County is so popular that one chef, Mark Lawrence, prepares it full time - with the help of a couple of assistants. Vinsetta Garage, 27799 Woodward, Berkley 24 Mac & Cheese Clarkston Union/Union Woodshop/Vinsetta GarageĬlarkston Union, 54 S. Four of the big pans are made every day to satisfy the demand. He makes the traditionally sturdy soul-food version in large hotel pans, using cheddar and sharp American cheese with elbow macaroni, butter, and milk, using a cheese topping without breadcrumbs. It added one 15 years ago by taking away the performers’ dressing-room space, says chef Daniel Watts, who inherited the macaroni-and-cheese recipe when he arrived 12 years ago. PHOTOGRAPHS BY JOE VAUGHNĭuring its early years, the jazz club Baker’s Keyboard Lounge didn’t have a kitchen. In each case, the results are perennially popular with patrons.
#TYPICAL MAC N CHEESE CHEESES CRACKER#
In the hands of their respective chefs, the favorite dish is truffled, herbed, gussied up with lobster, dressed down with cracker crumbs, multi-cheesed, heavy-creamed, and American styled. That won’t happen, however, at any of the following eight restaurants, all of which offer exemplary treatments of macaroni and cheese. The rest of the meal isn’t destined for greatness. If it comes to the table looking like the neon-orange stuff you and your college roommate used to share, run. You’re at a restaurant in the mood for comfort food.
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