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Bill Courtney left a career as a medical researcher at Washington University after fourteen years to open the area's first mac & cheese-centric restaurant. Multiple varieties are available, from the "Classic," a reliable blend of American and cheddar cheeses, to the "Shrimp Scampi" (a convention-defying blend of shrimp with Parmesan, provolone and mozzarella cheeses). There is even mac & "cheese" for vegans. Standouts include the "Bacon, Bacon," chock-full of pork and gooey mozzarella; and "The Hill," made with salsiccia, a drizzle of marinara sauce and, yes, melted Provel.
Thank-you, St. Louis! You voted us St. Louis' Favorite Macaroni & Cheese 3 years in a row! Remember, you can enjoy Cheese-ology Macaroni & Cheese...
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Did you read my review of Cheese-ology Macaroni & Cheese? Are you hungry to try the "Classic," the "Bacon Bacon" or even the Provel-heavy "The Hill"? Is the only thing holding you back that unfort... More »
After fourteen years as a medical researcher at Washington University, Bill Courtney wanted to try something new. He decided to open a restaurant. A risky proposition at any time -- even more so in the midst of a sputtering economy. Yet Courtney had a way to make his restaurant stand out: mac & cheese. Who doesn't love mac & cheese? Better yet, Courtney devised a menu with more than a dozen different kinds of mac & cheese, from a basic blend of American and cheddar cheeses... More »
"The Hill" mac & cheese at Cheese-ology almost qualifies as molecular gastronomy. It looks like mac & cheese, sitting there in its mini cast-iron skillet, but one bite and your taste buds scream pizza. It's the perfect union: classic American comfort food done up St. Louis style: Provel cheese in its glorious near-liquid form, a dose of marinara and good ol' Italian salsiccia round out the dish with just the right amount of meaty goodness. The head spins with the possibilities: What... More »
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