Back from NYC now, but will be waxing poetic about the trip for weeks to come I am sure...
One restaurant we went to twice was Artisinal. OMG delicious, gracious service, good vibe, nice decor, but the best best best thing was the CHEESE!
Besides being a wonderful bistro, Artisinal specializes in Cheese. Small Cheese producers selling amazing product. They even have a tiny retail cheese counter/shop right in the back of the restaurant with hand written staff tasting notes and recommendations. There is a cheese-ista to ask questions to and cheese boards, tasting flights, and fondues feature prominately on the menu. This is definately an alter to the cheese gods/ godesses.
At Brunch, which was amazing, we started out with the cheese board above. It comes with it's own cheese description/ menu. And fresh fruit, bread, salamis and french butter. It was totally delectable. And there are demonstrated health benefits from fermented foods (yeah! Cheese)
Strong and interesting cheeses can be an acquired taste and need some educational research, but they are well worth the acquisition.
I have to find a good Tokyo restaurant with a cheese board...
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