Photographs by Katherine Bish and Kevin A. Roberts
Bill Courtney used to be a medical researcher. Now it seems the owner of Cheese-ology in the Delmar Loop has taken a permanent sabbatical to examine—empirically, of course—the components of America’s favorite comfort food: macaroni and cheese. The independent variables are a silky, homemade béchamel sauce and standard elbow macaroni (any other shape is contraindicated). The current sample set ranges from the zippy 4-Cheese to the spicy Santa Fe (with grilled chicken, plus corn-and-black bean salsa) to the salubrious Mediterranean (a synthesis of goat cheese and colorful vegetables). There are 14 varieties in all—and you can bet your research grant that one is a Kraft-colored, juvenile version. To guarantee quality assurance, protocol dictates to bake (not Bunsen) each order in small, cast-iron skillets. Results have shown the hot-and-bubbly product best achieves desired results when taken with an entire bottle of Fitz’s soda (manufactured right across the street). Aside from blissful, guttural moans, this admixture has no known side effects, but since effectiveness may vary, SLM suggests conducting a bit of research—quantitative research—on your own.
Cheese-ology
6602 Delmar
The Loop
314-863-6365
cheese-ology.com
Lunch and dinner Tue–Sun
