Makmak Eatery
I want to introduce you to a delicious restaurant, with a rather interesting name. So let’s head to Cranston, Rhode Island to get a taste of Makmak.
Makmak Eatery opened in 2024. It’s a family owned and operated spot, run by Chef Mike Kudma and his wife Crystal. They named the restaurant after their sons, who both have the initials M-A-K. Thus, Makmak. And they really are the mac daddy when it comes to serving a diverse menu full of familiar dishes, with a focus on local ingredients and big, bold flavors. “We are putting out food that we feel as though is of the highest quality. We are making so much in house. We are making our stocks in house and our sauces in house. So when you walk into Makmak, we want you to feel that you're comfortable with the atmosphere, that you love the food and your overall time here is a good one.”
Makmak is open for dinner every day. And there’s a Sunday brunch which we’ll get to shortly. But let’s start with their number one appetizer: the signature Crab Tots. “I wanted to do a spin on something, and so people like tater tots. And I thought, how can I elevate that? So we get some fresh crab, and we put that with some potato and some bell pepper and lemon, and it's got a bunch of flavors in there..It’s really vibrant and it's not too heavy. And so when you take your first bite, it comes with a poblano aioli, so it has a little bit of spice to it, and it's got a crispy exterior and a really fluffy interior. It's amazing.”
Makmak makes some amazingly good handhelds as well. And they’re served on these distinctive buns that are baked fresh in house. They actually add a little squid ink to the dough, which doesn’t affect the flavor at all, but it does provide that cool, dark black color. So you can get a great burger featuring prime beef, sharp cheddar cheese, and housemade bacon jam. And you definitely want to get the hand-cut fries on the side. Or, you could opt for the Hot Honey Crispy Chicken Sandwich. “So the hot honey crispy chicken is a really cool dish. It's also something that is unique to us. We make our own fried chicken here with a blend of spices, and we put pickled jalapenos on it…The chicken itself is dipped in hot honey. You get that really fluffy house made bun, and then you get the crispiness of the chicken sandwich, and you get a little bit of sweet, little bit of spiciness to it. It's so good.”
Pasta lovers will be happy to know that they’re serving some outstanding fresh noodle dishes here. Just check out the Bologonese, made with a combination of beef, pork, and veal with some herbed ricotta over the top. Tell me you don’t want to twist that pappardelle right into your mouth! Their version of mac and cheese is called “Makmak and cheese” of course. And it’s made with fresh shells and a blend of cheeses with some toasted panko and parmesan crisps over the top. And then there’s the truly intoxicating Tortelloni with Pink Vodka sauce. “We make the sauce in house. We…use these tomatoes that we stew, and we get this fresh tortelloni pasta. It's kind of like tortellini. It's a bit bigger, so it's tortelloni pasta, and it is topped with crispy prosciutto and a basil oil. You're getting creaminess, crunchiness. It's delicious.”
As for the entrees, the kitchen fires up a really good Ribeye steak. It’s nicely seasoned, very tender, and it’s topped with their housemade red wine butter. I mean, steak, red wine, and butter, talk about a perfect combination. That’s also served with some rainbow carrots and a potato pave, made with layers of thin-sliced potatoes along with garlic and thyme. But honestly, the Lobster Risotto might be even better. “We shuck that lobster and then we poach it in some butter, and you're getting that fresh lobster meat on top of your risotto. We actually put the shell right in there too. You'll get a head or a tail to show you. Hey, you're getting a fresh lobster.”
After dinner, you might want to take a sip of a creamy espresso martini. Or, dig into the even creamier cheesecake topped with salted caramel and chocolate sauce, it’s their top selling dessert and it’s made in house.
And if you come in for Sunday brunch, along with your Bloody Mary, you gotta try the Buffalo Benedict. It has crispy fried chicken, cole slaw, poached eggs, thick-cut bread, and a velvety Buffalo Hollandaise sauce.
“When you come to Makmak, I think what you'll notice is that you're going to get wonderful service. You get greeted by smiles. It's a place that you feel comfortable, and a place that you're getting something that may be a bit different from what you're used to. And so overall, great experience that we’re striving for.”
