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.