Restaurants Devoted to Single Dish Eating

Homeroom in Oakland, Calif. (USA TODAY)
Homeroom in Oakland, Calif. (USA TODAY)

Sometimes you love a food so much, you could eat it everyday. These restaurants take favoritism even further by devoting their entire menu to a single dish, often with many variations. From mac and cheese to French fries, these indulgences are so beloved, there are restaurants devoted to them.

American Grilled Cheese Kitchen in San Francisco

Unrecognizable from the humble sandwich Mom used to serve, the eight all-day choices feature combos like mushroom/Gruyere/fontina/melted leeks/caramelized onion, or Havarti/Point Reyes blue cheese/roast chicken/arugula with dill-dijon mustard. Five breakfast choices, including a cured ham, sharp cheddar, apple mustard and rosemary butter combo, come with a cage-free egg (hard or scrambled) tucked inside levain bread. Two locations are in the Mission and South Park districts.

Homeroom in Oakland, Calif.

Toss out those boxes: indulge in a dozen varieties of macaroni and cheese heaven, from Mexican-style with chorizo, chipotle peppers, cilantro and jack cheese, and Asian-spiced exotic with Sriracha sauce, scallions, ginger butter and gouda, to upscale — black truffle gouda over sautéed mushrooms and thyme — vegan (tofu, soy milk and a dash of soy sauce), and classic, extra-creamy all-cheddar. The best-seller boasts roasted garlic, gouda and pecorino. Add any of 18 toppings, like bacon, walnuts or spinach. Authors of a mac and cheese cookbook, the chef-owners judged a recent amateur bake-off at San Francisco’s Omnivore Books.

Magdalena’s Creperie in Bellingham, Wash.

The 35 varieties feature savory crepes – crammed with asparagus and prosciutto, topped with béchamel sauce, mozzarella and Parmesan cheese, or a smoked salmon, capers, olives, sun-dried tomato and asparagus combo, dessert crepes, such as Nutella, banana and powdered sugar topped by dark chocolate, and breakfast crepes, like one stuffed with eggs, spinach, brie, and prosciutto. The Polish-born chef/owner makes all the fillings and sauces herself at this breakfast/lunch spot, and uses whole wheat or gluten-free buckwheat as well as white flour.

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Sharon McDonnell

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