Dogwood Mac and Blue
I was on the phone with Baltimore-based restaurant consultant Diane Feffer Neas yesterday, interviewing her for a story for next week's Taste section.
Out of the blue, she mentioned her new favorite restaurant in town is Dogwood. (And no, she's not doing work for the Hampden restaurant.)
And her new favorite dish? The side of blue cheese mac-n-cheese that came with her Dogwood ribeye steak.
“I have to tell you, I’m still dreaming about that blue cheese mac-n-cheese,” she said. "And my girlfriend -- I made the mistake of letting her taste some and she ate half of it."
Mac and Blue, as Dogwood calls it, is made with ruffled bow tie pasta, artisan blue cheese and ginger breadcrumbs.
"Umami to the max," is how Neas described it.
You can get the pasta along with a 14-ounce grass-fed Hereford Ribeye Steak and rosemary demi glace for $33.
Or it can be ordered as a side dish for $7.