After a hard day’s work, Grace Barber craves comfort food: Beecher’s macaroni and cheese. Her go-to place does cheese in a big way. The centerpiece of this café is an actual cheese-making factory.
“It’s so good, I feel like I’m committing a sin eating this,” said Barber 20, as she spooned another mouthful of cheesy pasta.
The eatery, which can accommodate 200 guests, looks like a converted, high-ceilinged industrial warehouse. Diners sit at wood, candle-lit tables with faux cowhide-covered seating.
Beecher’s most popular dish, “world’s best mac & cheese” consists of the Flagship cheese, which is made on site and is described as a “semi-hard cow’s milk cheese with a uniquely robust, nutty flavor.”
“It’s very cheesy, it’s almost addicting,” said Maria Louka, a student from NYU.
Macaroni and cheese
The macaroni and cheese was priced at $15 but prices could go as high as $20 with the addition of blue cheese or crab. Other dishes included grilled cheese, cheesemonger’s cheese plate and burrata.
The grilled cheese also consisted of the Flagship cheese but had a spicier, sharper edge.
Beverages included “founders dirty bastard,” a type of ale and “the poisoned apple” a cocktail containing chocolate sea salt liquor, apple, rye and lemon.
All the cocktails cost either $14 or $15, while the ale and cost up to $8. During happy hour (3 to 7 p.m.) drinks are $7.
Cheese is also for sale at the counter.
Beecher’s at dusk
While Beecher’s is popular with for cheese lovers, one customer had a complaint. “I wish there was an option for a vegan grilled cheese,” said Anjali Pitti, 19. She still enjoyed her night as she went back to devouring her salad.
Beecher’s comes to New York by way of the Pike Place Market in Seattle. The first Beecher’s opened there in 2003. The owner, Kurt Beecher Dammeie, opened the New York location in 2011.