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  • Uniquely engaging experience at this quaint restaurant. But looks can be deceiving, their small dining area is backed by a huge warehouse of over 450 types of cheeses and specialty items loved by chefs and restaurant sources around the valley. 450 cheeses! Who knew there were so many options!? As we walked in, the nice ladies behind the counter asked us some questions about types of flavors we enjoy- and put together our charcuterie for two based on that. We ended on lonzino (pork loin sliced very thin- and was my favorite), a peppery salami and prosciutto. For cheese we tried the blue-brie (fave!), an unique gouda and manchengo. Complimented with cornichons, glazed pecans, dried fruit, honey and crackers. Next time I would purchase a fig spread from the deli area to compliment everything, because I LOVE fig jam with these meats and cheeses- the dried figs weren't doing it for me, Then it would have been just perfect with some baguette- those were the only two things I really was missing on the plate. As we snacked, the owner came around and told us about all the intricacies of the business and a little of his/the business' history. That was wonderful- and even offered on our next visit, if we arrive early, we can see all their different specialty items from the distribution side of things. We finished off with their popular brie/truffle/fig grilled cheese. Yes, you should try it. Yes, probably share it (rich rich rich). Tough thing is, every sandwich sounds creative, different from any others and tasty- so good luck in choosing - I plan to work my way through the menu over time :) Chef Michael and his staff know what they are doing, have created an incredibly hospitable little spot with a behemoth of cheeses, spices, olives, foie gras, specialty meats, truffles, mushrooms and all things divine - and luckily (dangerously) it's not too far - I may just have to start bicycling in to make up for all the good stuff!!
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