Science Cheese Knocks Nachos Out of the Park

When Nick Lacasse was developing the menu for the Half Acre Beer Tap Room in Chicago, he was strictly anti-nacho. The mess of chips drowning in gooey, orange cheese sauce was something he considered confined to the ballpark, that is, until his girlfriend came home gushing about an unexpected “nacho day” at work. “That changed my mind overnight,” he laughs. He and general manager Maurizio Fiori set...