When Darrell and I took a little trip to NYC to figure out what life would look like in the big city, we ate at some amazing restaurants. I snapped photos knowing I couldn’t really share about our adventures until later. So now is later. Possibly the best casual dining gluten free pasta experience I’ve ever had was that weekend at Murray’s Mac and Cheese.

A pop up in the West Village, this fun little restaurant serves up the most heavenly bowl of comfort food goodness!

I went with the Classic Signature Mac with gluten free pasta. Darrell chose the “build your own” option where you can select a base and any add-ons. Looking at the menu, you can see for yourself, the options are almost limitless!

And do you see that glorious topping??? A gluten free option for that too! *Swoon*

This was the warm, gooey, cheesy deliciousness that dreams are made of. We went with the Snack size bowl and it was perfectly filling for our lunch.

If you know me, you know I loooove Murray’s cheese shop at Kroger. Somehow I stumbled upon this pop up restaurant while scrolling Instagram that weekend and I can’t wake to be a real New Yorker so I can go check out all of Murray’s dreamy cheese destinations!! (Conveniently located on the same strip! I peaked in the windows, they’re def on my list to visit y’all!!!)

Also, one last little note… The pop up is literally a pop up and also in NYC so in general, small in comparison to the square footage of a restaurant in say Lexington, KY. So when we walked in, our option for seating was the bar at the window looking out at the street. Passersby were CRACKING US UP. They’d peak in the window and then at the shop sign and smile, ooh and aww, turn to the friend and comment, look back at us. It was like they were equally amazed at what a great idea this place is!! So funny.

Disclaimer: I am not a dietitian or medical professional and while I share what ingredients work for me or what I choose to eat (at my own risk) while dining out, I advise you do your homework when choosing ingredients and places to eat. I highly encourage everyone to do their own research when it comes to the products they cook with or restaurant’s procedures. I do not have celiac disease but rather a gluten-intolerance and I’m not an expert on gluten or other food intolerances, autoimmune diseases, or food allergies. I simply share the ingredients I have found work for me, the places where I’ve dined and my personal experiences.