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Erstwhile engineers Sarita Ekya and her husband, Caesar, learned a few revealing things while doing intensive citywide reconnaissance for S'MAC, their new macaroni-and-cheese emporium (short for "Sarita's mac"). "I'm a cheese snob," says Sarita, who gravitates to higher-end fromage. "He’s all about the all-American." Also, presentation counts. They serve all eleven varieties in a skillet, from the ground-beef-enhanced Cheeseburger to the Brie with roasted figs and shiitakes. Orders can be customized with various meat and vegetable add-ons, a choice of traditional elbow or whole-wheat pasta, and optional bread crumbs, to gild the lily. The salad, we imagine, is there for token greenery—and guilt appeasement.
Adam Platt picks 2013’s top dining destinations,
including Blanca, Mission Chinese Food, and Perla.
The best that the city’s restaurants have to offer:
bar food, dumplings, soft serve, tongue, and more.
We live in a city full of small cheap-eats miracles,
including pork buns, Asian hipster grub, and pizza.