Truffle owners Karin and Rob Lawler opening the Truffle Table in the Cellar Wine Bar space
Oh, it's a happy, happy Tuesday for those of us in the food world, and an even happier day for those of us wholly obsessed with cheese. Earlier this afternoon, Karin and Rob Lawler, the owners of the Truffle Cheese Shop (otherwise known as stinky paradise), inked a lease on the Cellar Wine Bar, which closed last week. In its place, the Lawlers will open the Truffle Table, and if you're anything like me, you're screaming with glee right now, even if it's to your deaf dog.
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"At the Truffle, we break down cheese -- its complicated stuff, cheese -- for our customers and give them a unique education, and now we have the opportunity to translate that experience to the Truffle Table," says Karin, adding that she and Rob will continue to emphasize the wine aspect while obviously focusing on the cheese component.
"It's a cheese-themed wine bar," she says, noting, too, that the cheeses -- all of which the Truffle sells -- will also be for sale at the restaurant, adding a retail element, as well. The Truffle Table will be open Tuesday though Saturday from 3 to 11 p.m., and guests will get to choose from a half-dozen cheese plates, hand-picked by the restaurant's cheesemongers. "We don't have servers; we're all restaurant people who are now cheesemongers, and they'll be the ones that pick the cheeses for the various plates," Karin adds -- plates like Cheese 101, which will include seven different cheeses with varying textures, milk and styles, along with accoutrements: chutneys, jams, marmalades, fruit, nuts and olives, and mustard. Domestic cheese plates, an international selection and a "smelly" medley will be on the menu as well.
In addition to the cheese plates, Karin says that she and Rob will feature salads, plenty of charcuterie and "fantastic desserts," plus fondue Friday and an all-you-can-eat raclette night. "It's going to smell lovely in here, just like Swiss sex," she jokes. She and Rob will also host classes with guest cheesemakers and cheesemongers from all over the globe, and they'll use the space for pop-up dinners, too. And, she says, they'll complement it all with an "international wine selection and the weirdest beers we can find."
At the moment, there's just a beer-and-wine license, which may be modified in the future to a full liquor license incorporating spirits, but Lawler says she's in no rush. "Wine and cheese is a great combination, and so is beer and cheese, and what we do best in the cheese world is find the best distributors we can, and we're going to do the same thing with wine and beer -- and while our plan is to move forward at some point and apply for a full liquor license, what we have now is perfect for what we're doing."