2011 BEST Cheese Plate
Order a cheese course at L’Espalier and you’ll get something far more interesting than a few hunks of blue and Brie. Maitre d’ and house fromager Louis Risoli tends to his selection of little-known artisanal cheeses like babies. And, proud father that he is, he can tell you where each wedge and wheel on his gorgeous trolley was born and raised, be it a Cheshire from England or Hannahbells from right here in Massachusetts. It’s a delightful way to finish a multicourse meal, but if it’s just cheese you’re after, you can also request a flight to nibble in the restaurant’s salon.
Be respectful of our online community and contribute to an engaging conversation. We reserve the right to remove impersonators or personal attacks, threats, profanity, or flat-out offensive comments. By posting here, you are permitting Boston magazine and Metro Corp. to edit and republish your comment in all media.