A New Me...Everyday

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cheesenotes:

The Washington City Paper reports on new grilled cheese shop/wine bar GCDC, opening soon, just blocks from the White House. And they’ve brought in a strong team: Sophie Slesinger — Saxelby Cheesemongers alum and former co-host for Anne Saxelby’s podcast Cutting The Curd — will be running the cheese program: 

First Look at Grilled Cheese Shop and Wine Bar GCDC

A new restaurant focused on cheese is preparing to open in mid-February, just a couple blocks from the White House. By day, GCDC will be a fast casual grilled cheese spot, while in the evenings it will be a place for the happy hour crowd to pair beers, wines, and cocktails with cheese and charcuterie boards. GCDC, at 1730 Pennsylvania Ave. NW, comes from the father-son team Bruce and Steven Klores. “I’ve always loved food and serving people,” Bruce says. “This is something I always wanted to do.” Before he became a lawyer, Bruce spent his youth working odd jobs in the food industry, including selling hot dogs at the Statue of Liberty and bartending at now-shuttered Arbaugh’s restaurant throughout law school. 

GCDC plans to take its cheese quite seriously: The Klores duo have brought in cheesemonger Sophie Slesinger, who previously worked at Saxelby Cheesemongers in New York. (Zagat named the Bethesda native one of the New York food world’s 30 under 30 up-and-comers this year.) GCDC will feature more than 20 domestic and international cheeses which will rotate in and out. “Cheese is seasonal just like vegetables,” Slesinger says.

The menu will feature eight to 10 specialty sandwiches, including vegan options. Among the highlights: a French onion soup sandwich with gruyere and caramelized onions on sourdough as well as a lobster sandwich with l’amuse gouda and chives on sourdough. All the breads—ranging from multigrain to rosemary—will come from Lyon Bakery. In addition to grilled cheese, the 45-seat restaurant (with 20 patio seats) will also serve salads, soups, and tater tots topped with the various cheeses. In the evenings, the menu will expand with more small plates, charcuterie, cheese boards, and grilled cheese squares (so you can try multiple offerings instead of a large sandwich). An “anything goes” sandwich will also be available, so diners can mix and match pretty much any ingredient in the menu for their grilled cheese.

Check out the full post.

(Photos ©2013 Washington City Paper)