“Macaroni and Cheese”
Both adorable and unique. How can you not love that pottery bowl? As many may know, I am also a sucker for scallions, so that was an enticing element. I imagine that the Applewood bacon that normally adorns this mac would be equally awesome, but alas, my vegetarian diet prevailed.
May I also present my apologies for the grainy, blurry photo? If nothing else, at least it captures the cool ambiance of Mollie Fontaine’s.
As funky as the lounge itself! Gruyere and fontina are a pretty fun and flavorful couple, it turns out, especially when they hang out with their scallion friends. What intrigued me about the use of stronger cheeses was that they really force you to take smaller bites, and to savor each one. That’s a true victory with mac & cheese.
Again, I’m betting that the bacon would complete the party, so you can be the one to let me know when you try it for yourself!
Immensely creamy, exceptionally velvety, incredibly enjoyable.
It’d be pretty hard to miss out on cheesiness when gruyere and fontina are involved. No deductions here, gang.
Shells are an underrated mac noodle for a number of reasons, but I’ll tell you mine. Mollie Fontaine’s does the whole small plates song and dance, so I was expecting a smaller serving of mac. I was not surprised in the least when that was the case; what I was surprised by, however, is just how much mac was actually cached within that small bowl. This feat was brought to you by shell pasta!
That velvety cheese sauce was the prevailing textural element, which made for a rich and decadent mac that did not overpower.
If you haven’t been to Mollie Fontaine’s yet, you definitely need to go. This old Victorian house turned restaurant/bar/lounge is an absolute destination. You’re sitting on an antique love seat. You’ve got a swanky cocktail in your hand. The live music is killer. The food? Delish. Are you expecting a ghost to sit down next to you? Maybe.
What’s not to like?!