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A New Pasta Place Takes Shape

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Chef Hari Cameron—whose modern, erudite a(Muse.) in Rehoboth Beach has earned critical acclaim—is going mainstream. Sort of.

The 2015 James Beard Award semifinalist in the Best Chef: Mid-Atlantic category will open grandpa (MAC.) this month on Rehoboth’s Baltimore Avenue. Named for Cameron’s great-grandfather, Cameron McCurdy, grandpa (MAC.) will pivot around creative, house-made pasta dishes, served quickly and at an affordable price.

“I love a good puzzle,” Cameron says. “This isn’t the same as figuring out the newest, most beautiful dish, but instead, how can I make an elegant product in a small space to serve a large number of guests?” Bolstered by a pasta-making machine that has more than 100 cutting die shapes and churns out 30 pounds of fresh pasta per hour, grandpa (MAC.) will allow Cameron to flex his culinary whims while satisfying beach-goers.

Last winter, the chef uploaded photos of pumpernickel elbow macaroni, collard green-infused shells and squid-ink pasta to Instagram. He hopes to eventually offer a rotating list of pasta shapes, proteins and sauces for mixing and matching.  


Photo by Keith Mosher
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​Chef Hari Cameron.

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