2008 Woodie Awards
Even Better Than Mom's
S'mac serves up a childhood favorite in the East Village
Kristina Lopez, Editorial Page Editor Emeritus
Issue date: 4/25/07 Section: Entertainment
For the past few years it seems that restauranteurs have been
regressing to their childhoods to find inspiration for new eateries to
stand out in New York City's food scene. From bakeries
like Magnolia creating the cup-cake craze, to restaurants
like the Peanut Butter Co., with its menus serving infinite
variations of peanut-butter and jelly sandwiches, S'mac
is the latest in a long line of comfort food spots catering to
a customer's inner child. S'mac, which is short for Sarita's macaroni and cheese
is named after owner Sarita Ekya. Located in the East Village, the restaurant in June
2006 and set itself apart by staying small and having friendly service.
The restaurant has a playful décor with colorful ceiling-
light fixtures that jut out like tentacles creating a welllit
area, not too dim and not too bright. The two brick edifice
walls counteract the others, which are coated with a
vibrant orange and muted yellow imitating the mac and
cheese colors.
The place is small and only seats about 30 people in
plastic orange-colored chairs that have a funky curve design
and barstools that add to the childhood atmosphere. The customers' ages
change based on the time of day. The afternoon usually consists of kids enjoying a
small dish with a side cookie. In the evening hours it is a lively hotspot for those
getting ready for a night out since S'mac is open until 1 a.m. on Fridays and
Saturdays. A seat can be hard to come by and there is usually a line out the door.
When there are less people around, the food is brought out by the friendly staff over to the table. The mac and cheese is served in cast-iron skillets complete with an oven cover over the handle. There is a certain glee that comes from staring at the pasta and cheese concoction, especially if it's been awhile since it was last enjoyed.
Considering the simplicity of it, the quality of the food is excellent, although mac and
cheese perfectionists may be picky about the consistency of the cheese or the cheese- to-pasta ratio. At S'mac, the cheese tends to be more creamy rather than sticky or stringy. S'mac also has a great balance so that the pasta isn't overpowered by the cheese, managing to avoid a watery consistency making it easy for the fork to dig into.
regressing to their childhoods to find inspiration for new eateries to
stand out in New York City's food scene. From bakeries
like Magnolia creating the cup-cake craze, to restaurants
like the Peanut Butter Co., with its menus serving infinite
variations of peanut-butter and jelly sandwiches, S'mac
is the latest in a long line of comfort food spots catering to
a customer's inner child. S'mac, which is short for Sarita's macaroni and cheese
is named after owner Sarita Ekya. Located in the East Village, the restaurant in June
2006 and set itself apart by staying small and having friendly service.
The restaurant has a playful décor with colorful ceiling-
light fixtures that jut out like tentacles creating a welllit
area, not too dim and not too bright. The two brick edifice
walls counteract the others, which are coated with a
vibrant orange and muted yellow imitating the mac and
cheese colors.
The place is small and only seats about 30 people in
plastic orange-colored chairs that have a funky curve design
and barstools that add to the childhood atmosphere. The customers' ages
change based on the time of day. The afternoon usually consists of kids enjoying a
small dish with a side cookie. In the evening hours it is a lively hotspot for those
getting ready for a night out since S'mac is open until 1 a.m. on Fridays and
Saturdays. A seat can be hard to come by and there is usually a line out the door.
When there are less people around, the food is brought out by the friendly staff over to the table. The mac and cheese is served in cast-iron skillets complete with an oven cover over the handle. There is a certain glee that comes from staring at the pasta and cheese concoction, especially if it's been awhile since it was last enjoyed.
Considering the simplicity of it, the quality of the food is excellent, although mac and
cheese perfectionists may be picky about the consistency of the cheese or the cheese- to-pasta ratio. At S'mac, the cheese tends to be more creamy rather than sticky or stringy. S'mac also has a great balance so that the pasta isn't overpowered by the cheese, managing to avoid a watery consistency making it easy for the fork to dig into.
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Kalev Pehme
posted 4/25/07 @ 8:34 PM NA
Well-written, Lopez, but I don't see the point of the piece in "The Torch."
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