A few years ago, management decided to add sandwiches to their limited menu and have recently rolled out three "gourmet mac & cheese" items as well. What's so ingenious about these additions are that they have managed to almost double the variety of the menu by "creatively repurposing" ingredients that were already available in their pantries.
Local GM Zach Allen took me through the new menu which includes a Truffle Mac with Baby Portabellas, Chili Mac and Bacon, Mac and Cheeseburger. He told me that "95 percent of the ingredients were already in-house." Combined with fresh local produce that the restaurant receives six times per week, they have created some pretty tasty dishes.
The Chili Mac was nice and spicy with cheddar jack, green onions, chili and crumbled meatballs that you might recognize from some of Noodles and Co.'s Italian plates. The Bacon, Mac and Cheeseburger also uses these meatballs, but only after they have been pulsed in a food processor. Topped with breadcrumbs that they make by toasting their sandwich bread, cheesy sauce, bacon and tomatoes, this dish was really hearty, if not necessarily healthy. To me, it was worth the splurge.order online if you're feeling all techie and stuff.