Mac vs Taters! :: NYC

I’m so glad that the Atkins diet craze has finally crashed and burned. To herald in the long-awaited “Return of the Carbs” are two new exciting eateries battling it out over our two favorite all-American classics.

In the right corner we have S’MAC – an fun east village joint specializing in Mac-n-cheese. Skillet-broiled elbow mac comes in about a dozen varieties and three sizes: Nosh, Major Munch and Partay! with or without toasted bread crumbs on top. I’m drooling over the description of their Parisienne Mac-n-Cheese: an “upper crust version oozing creamy Brie, roasted figs, roasted shiitake mushrooms & fresh rosemary.” Magnifique!

345 E. 12th St., New York, NY 10003
nr. Second Ave.

And in the other corner we have totally baked, a lunch spot devoted entirely to the fully-loaded Baked Potato. Thirteen varieties are available, and these Yukon Golds definitely classify for the heavyweight divsion, weighing in at 14- to 16-ounces, and stuffed to capacity with everything from creamed spinach with frizzled leeks and Manchego cheese ($8), to pulled pork with Mexican slaw ($10), and black beans, salsa, guacamole, and tortilla strips ($9).

They’ve even got dessert covered with their Sweet Potato “Pie”, an orange spud heaped with marshmallows, drizzled with maple syrup and sprinkled with nutmeg and spiced pecans–maybe garnished with a scoop of their sweet potato ice cream.

But I’m saving up for their decadent Famous Truffle ($55) a split spud soaked in truffle compound butter, truffle oil, and truffle salt with a sprinkling of truffle shavings over the top.

totally baked
8 W. 18th St (between 5th and 6th)

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