A Philly-area restaurant, Swallow, has ditched its litany of nouveau-Italian dishes in favor of a menu devoted entirely to a classic American side dish: macaroni and cheese. Swallow's owners say they made the move in order to help folks deal with the current economic downturn.
After taking a gander at Swallow's menu, I have a couple of questions:
Since when is a 12-dollar plate of mac-and-cheese an "economical" dish? Who in the hell puts sun-dried tomatoes, kalamata olives, broccoli, or cauliflower in mac-and-cheese?
As any Southern grandmother can tell you, all you need to make great macaroni and cheese are these ingredients: elbow macaroni, shredded cheddar, milk, butter, flour, salt and pepper. With $12-13 in hand, you can buy enough of said ingredients to send a dozen people away from your house just stuffed to the gills with mac-and-cheese. And I guaran-damn-tee won't none of 'em be saying, "Boy, if only that'd had some sun-dried tomatoes/olives/cauliflower in it!'
Subscribe to:
Post Comments (Atom)
1 comment:
My father's mother was full blooded cajun. She would put white wine in her mac and cheese, and she made it in disposable lasagna pans.
Post a Comment