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.
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.
Andrew Beaujon joined Washingtonian in late 2014. He was previously with the Poynter Institute, TBD.com, and Washington City Paper. He lives in Del Ray.
