Cheese of the Week: St. Agur with Housemade Salame di Ficchi

Rather than a traditional cheese plate, we feature a new cheese each week at the restaurant.  The current selection is St. Agur, a pasteurized blue cow’s milk cheese made in the mountainous Auvergne region of central France.  A scoop from the 2-kilogram octagonal cylinder of this mild, creamy, and approachable blue arrives to the table … Continue reading Cheese of the Week: St. Agur with Housemade Salame di Ficchi

A James Beard House (Dinner) Away from Home with Cheese of the Queen

CALLING ALL FRIENDS & FAMILY — The foundation set aside some tickets at our member rate of $160 each (reg. $210) — the procedure is to call 212-627-2308 to reserve as “friends of chef/CODE WORD FENNEL Mon-Fri, 10a-5p EDT. “Michael is a purist. He’s classical at the same time that he is creative,” Mark explains. … Continue reading A James Beard House (Dinner) Away from Home with Cheese of the Queen