Lunch Special Sandwich

available from 11AM til 4PM Daily

Badass grilled cheese

gruyere, pickled onions, creole mustard on sourdough

cHEESE OF THE WEEK mARCH 11th

Fourme d'Ambert.jpg

Fourme D’Ambert

Mild Creamy Blue, Production Region: Auvergne region of France

The Fourme d’Ambert, documented history goes back three hundred years and probably was produced earlier. The producers claim that its history goes back to the Druids worshipping in the Forez Mountains.

The word fourme which is part of this and other French cheese names has nothing to do with the type of cheese, fourme refers to the form, the shape, of the cheese and the container, into which the cheese is poured. The regulation shape of a whole Fourme d'Ambert is a cylinder 11 cm (4.3 “) in diameter, by 22 cm (8.7 “) high. A whole cheese weighs approximately 1.5 kg (3.3lbs).

Fourme D’Ambert is one of the most mild-mannered of blues. It’ll only bite you back if it’s towards the mature end of its lifetime. When young, the blue shines through not as a ray that stings, but as a ray that sings. Not terribly complex, and while it’s clear that there’s a good amount of blueing to the paste, the veins actually lend a velvety texture by breaking up the creaminess. The flavor is eggy, rich, and slightly nutty, with distinct notes of heavy cream. It almost tastes of reduced cream: thick, buttery, and full of milky butterfat. Unlike Roquefort, it won’t linger with peppery reverberation.


As we serve only the freshest ingredients seasonally, some items may not be available or may be substituted for above items.

**21 and over. We are a non smoking establishment. Service animals only please.

Seating is first come first served. We do not take reservations. 

We accept Visa, MC, Discover & Amex.