Chef and co-owner Cory Obenour created his much-lauded mac made with Drunken Goat cheese more than a decade ago. Today it has a cult following. “It’s one of the most talked about things on the menu,” Obenour says. “It’s a little different, but not bastardized.” The semifirm goat cheese he uses comes from Murcia, Spain; it’s cured in red wine for two months, which accounts for the import’s funny name and slightly fruity, tart flavor. He rounds out the recipe’s unique taste with a little sharp white Cheddar, Tabasco, fresh nutmeg, dry mustard and Worcestershire sauce. Sourdough bread crumbs from the local Boudin Bakery finish each order.