Cheap Eats 2011: Cheesetique Cheese and Wine Bar

Some might find it overkill, but if you’re the kind of person who’s more likely to give up chocolate than cheddar, this wine bar within a cheese shop is cause for celebration. You can assemble a leisurely grazing meal from the blackboard cheese and charcuterie selections as well as a flight of French white wines–and if you like something, it’s all for sale up front. In the mood for something gooey and indulgent? Look to the bronze-crusted, three-cheese macaroni or one of the six grilled cheeses–we’re partial to the classic cheddar on sourdough with a side of the lightly creamy tomato soup. To start, there’s a glorious bulb of burrata drizzled with olive oil plus an array of salads. No surprise: The best dressing is the blue cheese.

Also good: Fig-and-brie crostini; quiche Lorraine; Cuban sandwich; Wild Hibiscus, a Prosecco cocktail.

Open Tuesday through Saturday for lunch and dinner, Sunday for lunch.

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Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.

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