I don't like the fries at BRC Gastropub: too much fry, not enough potato. But since I insist on a carbohydrate side with my burger and BRC doesn't offer onion rings, I tried the macaroni and cheese of the day.
Advertised as "blue cheese and ham," the mac & cheese I received wasn't the best in town, but it was very good...albeit a bit confusing.
First, the surface dusting of bread crumbs initially led me to (mistakenly) believe the pasta of the mac & cheese would be "dry," that is to say, coated with a dense cheese mixture as opposed to "wet," swimming in a liquid cheese sauce. I briefly pouted, as I prefer the latter, then felt rather foolish when I scooped a large portion onto my plate and watched the sauce flow over to the burger's egg bun.
Second, the rich yellow hue of the mac & cheese's interior threw me off, as I expected it to be much lighter, almost white in color with faint traces of blue in accordance to its primary ingredient. Again, I felt slightly dismayed, thinking I had been served a plain variety by mistake, until I spotted some chunks of ham. One bite confirmed a sharp, pleasantly moldy flavor that could only be blue cheese. Ah well, color wasn't needed to make it delicious.
Third, upon setting the baby cast-iron skillet next to my plate, the waiter warned me that it was hot. He was right: sort of. The mac & cheese itself was very warm (no complaints there) but skillet itself was just below room temperature. Having majored in chemistry in a past life, I know a bit about the cooling rates of metal versus macaroni, and the temperature disconnect was a bit odd if not scientifically impossible. Perhaps the skillet was only for show?
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None of these points of confusion prevented me from eating every last bit of pasta and even slurping the remaining cheese sauce with the serving spoon. I do look forward to trying a cheddar cheese mac & cheese at BRC, if only because it might come out bright-green.