I’ve come to believe that you don’t see mac ‘n cheese and (especially) tater tots on more menus because of what could be called the “Kids Menu” stigma. So long have these foods been relegated to tiny mouths with budding molars that they’re considered way, way beneath even the most ordinary of chefs. Which only increases my admiration for places like Northeast Ballard’s Tin Hat Tavern, where I spent Happy Hour last night with the Weekly’s inimitable Rocket Queen, who lives in the area. The Tin Hat makes its mac ‘n cheese from scratch, with a dash of fresh parmesan and bread crumbs on top. My number one lady, ‘Lil Scoop, says it’s now her favorite mac ‘n cheese in town, especially since the Del Rey stopped serving its delicious black truffled rendition. But hey, the tater tots? We’re talkin’ extra spicy tater tots? They’re like no tater tots I’ve ever tasted — simply the best. Added bonus: the Tin Hat makes their greyhounds with fresh-squeezed grapefruit juice. I wonder if they’d be willing to rent me the storage room to live in.