Sauce stopped in at Cheese-ology yesterday to chat with owner Bill Courtney about the mac and cheese pit stop he opened in The Loop this week, as well as his advice on what cheesy dish to try first.
“The 4-Cheese and the Bacon, Bacon are the ones I’m most proud of,” said the former Wash U. researcher. For proud St. Louisans, Courtney suggested The Hill, which includes Provel cheese and salsiccia topped with marinara sauce. And for spice lovers, it’s gotta be Black and Bleu, described on the menu as “American and Bleu cheese, steak and a little heat from Cajun spices,” a pot of hot cheesy goodness that Courtney deemed “phenomenal.”
It may take a couple of months, but once Cheese-ology’s application for a liquor license goes through, you will be able to wash down those creamy cheesy noodles with more than Fitz’s soda or a stout glass of milk. Courtney intends to offer six beers on tap—Schlafly incuded—plus bottled beer and eight wine selections.
While Courtney knows of a few mac-and-cheese joints in NYC (such as this one), his is the only restaurant in the Midwest focused only on this particular comfort food, he said. Isn’t it time we St. Louisans start eating this childhood favorite from somewhere other than a blue box? “Comfort food is seeing resurgence throughout the country,” Courtney said. “It’s time to bring something like this to St. Louis.”
– Ligaya Figueras
This article appears in Jul 1-31, 2010.