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Best of New York Food 2003

Best Mac & Cheese

We asked our house foodies to give us the lowdown on a few of their favorite things.


  • Maroon's

    244 W. 16th Street, 212-206-8640

    As a kid, wouldn’t touch it. As an adult, don’t crave it. But when it shows up here all golden and crusty as a side dish, I’ll happily down it.
    —HAL RUBENSTEIN

  • Artisanal

    2 Park Ave., New York, NY 10016, at 32nd St., 212-725-8585

    The thinking man’s choice, provided you don’t get too carried away trying to divine all the cheeses.
    —ADAM PLATT

  • Dumont's

    432 Union Ave., 11211, between Metropolitan Ave. and Devoe St., 718-486-7717

    This one’s got a lot going for it: white Cheddar, Parmesan, Gruyère, plus—for textural contrast—a smattering of salty, chewy lardons.
    —ROBIN RAISFELD

  • Blue Smoke

    116 E. 27th St., 10016, between Park and Lexington Avenues, 212-447-7733

    An obscenely rich, ultra-creamy, unbearably great mac ’n’ cheese, free of gourmet gewgaws. It’s like a Stouffer’s version that went to finishing school.
    —ROB PATRONITE

From the 2003 Best of New York issue of New York Magazine

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