The epicurean wonders packing the shelves at this cheese shop/wine bar—marmalades, artisanal honeys, gossamer-thin crackers—all have one thing in common: They go beautifully with cheese. Among the more than 200 varieties are lots of local finds, such as the washed-rind Grayson from Virginia and the creamy Mountain Top bleu goat cheese from Maryland’s Firefly Farms. There’s also a fine—if more abbreviated—selection of charcuterie, including pâtés, Italian-style sausages, and the rare and rich $99-a-pound Ibérico de Bellota ham from Spain. Need some guidance? The smart staffers will let you sample as much as you want, then help you pair your selections with wine and condiments. If you’re having a dinner party, they’ll assemble cheese plates built around regions or themes.
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Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
