Vancouver Magazine

Attached to the latest outpost of the Les Amis du Fromage empire is a 40-seat shrine to cheese, masquarading as a cosy, jewel-box sized restaurant. The menu offers a fine selection of cow, goat, and sheep cheeses organized into tasting flights,  as well as a short list of cold and hot plates (cucumber salad, croque monsieur, mac & cheese). Behind the concrete-slab bar sits a fire-engine red, old-fashioned slicer where charcuterie like smoky, three-year-old jamon iberico and Moccia’s fig and chestnut salumi are shaved to order. Chose your own adventure, or do what we did and leave it to the experts—order the tiered Grand Platter ($30 small/$45 large) and the knowledgeable staff will select cheese, meat, and accompaniments to pair with your wine. Service is warm and gracious, under the expert eye of G.M. Andy Crimp, formerly of Nu.

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