By Abigail Ekue-Smith
What could be better than a shop that sells nothing but your favorite treat? With all the hustle and bustle of New York City, it's great to know you can slow down and turn to your favorite comfort foods at a few of the city's specialty shops. S'Mac 345 E. 12th Sl. (between First and Second a\' nues) 212-358-7912 One of the first meals we probably ever learned to cook was macaroni and chees(' boil the pasta, drain, add milk and cheese, 'Now that we're independent adults, we stiU crave the comfort foods of our youth. The owners of S'l\tlac prey on our emotional eating and nostalgia, but also cater to our sophisticated palettes. Owners Sarita and Cesar Ekya didn't seL out to open a restaurant, but when they realized there wasn't a niche restaurant to fill their itch for macaroni and cheese they opened " Mac (Sarita's Macaroni and Cheese) nin e months aftn conceiving what they pegged as a passing thought.
46· Resident Th e Week Of July 29,2008
The heat from the ovens in the midst of the yeUow and orange decor is like walking into a bowl of macaroni and cheese when you enter the East Village eatery The menu offers 10 varieties of the dish and build your-own options, The Cajun is a spicy blend of Pepper Jack and cheddar cheese, Cajun seasoning, andouille sausage, green peppers, garlic and onions ($ 6.75). A11 American transports yo u back to childhood, smothered in creamy Cheddar and Ameri can cheese, Served in a cast-iron skiUet, all meals are made to order, just for you, " I don't have one particular favorite. I developed all th e recipes, I love them all,"
Sarita says, She also hopes to take S'Mac nationwide; first step, the pper Wes t Side (83rd St. and Columbus) where she's recent-' ly opened their second location, You can, however, take a trip around Europe with Ravors inspired by Italy, France, the Swiss Alps a nd Spain, even Masala Mae made with Indian spices. You 'U be happy to know that aU the pro duce and cheese are bought from local farm ers, ensuring a hormone-free, antibiotic-free product. All of the menu options are avail able in healthier options (whole wheat pasta or gluten-free) if you're allergic or jusl riddled with a tinge of guilt. Contin lied on page 48
liThe atmosphere is rich
and the food is
delicious"
New York Times
2/2000 IIBest Fish Soup"
-New York Press
IIlmaginative Provencal
Dishes ll
- Zagats '99
Romantic Decor Extensive Wine List available for private parties.
Totally Baked 8 W 18th Sl. (b ' twC"eIl Fiflh and ,'i:\.th avenue ') 646-336-61 18 Whether you prefer yours mashed, fried, scalloped or au gratin, the potato isn't a stranger at anyone's dinner table. At the newly-opened Tota lly Baked - New York's only gourmet potato bar - the potato goes from side dish to centerpiece. The menu feature s 13 varieties of baked potato, ranging from the crunchy arid creamy Nacho (black bean and salsa salad, guacamole sour cream and tortilla Strips, $9), to the spicy Buffalo Chicken (bleu cheese and celery included , $9) and the braised Brisket in Marsala reduction ($ 10). OwnerJ ason Apfelbau m says you can make a potato healthy. Each is served with a side
salad with balsam ic vinaigrette, and some with veggies too. Apfelbaum's fine dining catering experience had a large influence on the menu; skirt steak, manchego cheese, wild mushrooms, applewood smoked bacon, fiizzled leeks and candied wal nuts. For a splurge, order the 355 Truffle. Potatoes even shine on the dessert menu . Roasted sweet potatoes are topped with marshma llows, pecans, banana, praline or cottage cheese ($ 7) and the sweet potato ge lato is available in three varieties, including Heath Bar Crunch, a nd is made exclusively for Totally Baked . "The potato is a food ev eryone can relate to," says Apfelbaum .
Peanut Butter and Co. 240 Sullivan St.(belwcen W 3rd and Bleecker treel 212-677 -3995
DemarE~ Un Petit Bout de Provence Au gout Provenc;al 181 East 78th Street New York, NY 10021
212.744.1800
48· Resident The "Veek Of July 29, 2008
Before the days of the low-carb craze, peanut butter and j elly on white bread was euphoric. There was nothing better than findin g one in your lunchbox. Lee Zalben aka "The Peanut Butter Guy" opened a shrine of sorts to this fam ous sandwich. He loves peanut butter so much , that he even developed his own brand. The Peanut Butter and Co. shop couldn't be in a better location. In Greenwich Vil lage and right on the campus of NYU it has a steady supply of PB for midday snacks. The walls are adorned with vintage ads for Welch's, sliced bread and H einz. Right down to the wooden tables a nd chairs, it feel s l.ike you're back in the school lunchroom. The Lunchbox Special is classic PB&J; jelly or jam. Order that with a glass of milk and you 're set. The crusts can even be cut off Other classics include an ode to the King
o )
The Elvis (grilled peanut butter with bananas and honey) - The Fluffernutter (peanut but ter and marshmallow f1ufl) and an option to curb pregnancy cravings, The Pregllant Lady (peanut butter and pickles). All the sandwich es, ranging from $6- 37, are cut in half and served on oversized slices of bread with potato chips and carrot sticks. According to Zalben, when he was a kid, sandwiches were served with chips and carrot sticks and you could only eat the chips if you ate your carrots too. For a more grown-up peanut butter sand wich, try The Heat Is On; it's grilled chicken , pineapple jam , and of course, peanut butter of the spicy variety. The gourmet menu also offers White C hocolate Peanut Bu tter and Cinnamon Raisin Peanut Butter for grown up tastes, but Zalben kn ows we will never outgrow peanut butter.
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Rice to Riches
-Troy Patterson, SPIN
37 Spring St. III tween MOll and Mulbrrry 212-2 74-00 8 Have 'o u ever committed the eat-the-whole p int-of·i ce-cream-binge. I'm not passing judgm ent, since I'm just a~ likely to eat a whole LUb of rice pudding at any given mo ment. Rice to Riches, located in Nolita, spe cializes in that dessert. The sleekly designed space is a fun experience from th e moment yo u walk in. Everything in the shop is shaped like ri ce riaht down to th e colOlflll reusable bowls that can double as T uppelware a t home' great way to cut down on waste. T he year-'round menu consists of 17 staples. Just saying th e names are fun ; Sex Drugs and Rocky Road , The Corn er of Cookies and Cream , The Edge of Rum R ai sin. The Coast to Coast Cheesecake is l.iter ally a cheesecake in a bowl (Solo, $5.50). It is complimented wonderfully with the Mis chief topping (buttery graham cracker blan ket , SO.50). Fluent in French Toast hints of all the ingredients fc und in its bread-form . The summer, winter and hol.iday seasons each offer five seasonal flavors. \Vhile you struggle to make your decision, feel free to ask for a ta.st of the flavors befo re you com mit. And for those tha t are n't afraid o f com mitment order Sumo (320) or Moby ($35) servings. Sharing suggested . For ri ce pudding pLlIists, Old Fashioned Romance is th e way to go. The Understa ndin g Va nilla is heavier on th e vanilla th an traditional rice pudding and tastes like vanilla bean ice cream . What if there's nothing on th e menu for you? \Nell in th e words of the founder of Rice to Ri ches, Petcr !v[oceo, that have been immortalized on th e menu, "vVe sell Rice Pudding, iJ you don' t want that, you can have Rice Pudding, and if yo u don 't want that, you can have Rice Pudding." •
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Resident The Week Of July 29, 2008 • 49