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Co-owners Erin Wade and Allison Arevalo wanted to open a restaurant together — but, due to their limited experience, felt the restaurant should have a narrow focus. They settled on macaroni and cheese. At Homeroom, it comes in several different savvy styles augmented with such novelties as jalapeño pepper, Vermont white Cheddar, Cypress Grove fresh goat's-milk chevre, Niman Ranch chorizo and hot dogs, and even potato chips. A vegan version is a standout, made with no cheese at all, not even vegan cheese, but a smooth melange of tofu, soy milk, soy sauce, and yeast. Beer and wine pairings are suggested for each type of mac. Homeroom's loyal contingent of fans (long lines usually precede being seated) apparently don't mind the dizzyingly high noise level.

— Anneli Rufus

Hours: Sun.-Sat. 11 a.m.-1O p.m.; Mon. closed.

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Price: $-$$

Payment Type: Cash, all major credit cards.

Some ingredients are organic; many (such as Niman Ranch meats) are sustainable.

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