From grammar school days to full blown adulthood, somehow our collective love for macaroni 'n' cheese never quite perishes. If anything it grows stronger, as does our desire to find more ways to incorporate the cheesy treat into other dishes. In a tribute to its versatility, macaroni 'n' cheese can be found on menus in a variety of ways from fried macaroni balls to a loaded mac 'n' cheese casserole.
1601 W. Main St.
I've ripped open my fair share of Kraft blue boxes, but nothing beats the American staple made from scratch with a personal touch. Most Houston restaurants offer their own spin on the classic favorite, from adding jumbo lump crab meat to chunky mushrooms and truffle oil, but one Houston restaurant goes to the extreme, offering their gourmet recipe as a pizza topping for extra-hungry diners.
Tucked into a neighborhood near the Menil campus in Montrose, Lowbrow has long been known for extreme combinations when it comes to pizzas, curry fries and much more. And currently, guests can enjoy a cheesy macaroni and fried chicken pizza topped with fresh jalapeños—a delicious creation that gives new meaning to the term "extra cheese." The pizza is a summer special featured during the restaurant's Monday pizza nights.
Situated on the tree-lined West Main in a quiet residential area, Lowbrow was recently acquired by the Creek Group (of Cedar Creek and Onion Creek), making it the newest addition to the casual but popular "creek cafes"—and the first of their restaurants outside of the Heights. The new incarnation of Lowbrow offers an ever-changing menu of daily specials that keep people coming in every night of the week, while maintaining the original quirky charm Houstonians fell in love with when Omar Afra, owner of Free Press Houston and scion of Free Press Summer Fest, first opened Lowbrow in late 2013.
Follow Lowbrow on Instagram and Twitter (@lowbrowhouston) to keep up with weekly goings on like Steak Night and the very unique, very extreme pizza night on Mondays.