• Breakfast

  • Buttermilk Biscuits, $3

    Baked fresh every morning with real buttermilk.

  • Fritatta Sandwich, $7

    Daily selection of veggie egg sandwich with melted cheese on sliced pullman bread

  • Homemade cookies and brownies, $2

    Lemon Ricotta Cookies to Chocolate Chip with Malden Sea Salt, we make all these and more.

  • Assorted Breakfast Pastries, $4

    From our favorite French Bakery. Croissants, Danish and more.

  • Homemade Brownies and Nutella Blondies, $2

    From Belgian chocolate brownies, to Nutella Nut Blondies,

  • Lemon Ricotta Cake, $3

    Homemade with fresh lemon curd and ricotta.


  • Ridgewood, $10

    gruyere, parma cotto, roasted tomatoes, homemade dijonaise

  • Crown Heights, $10

    herb chevre, homemade hummus, harissa mayo, seasonal house-made pickled vegetables

  • Hell's Kitchen, $10

    homemade peppaspread, sopressata, pepperoncini

  • Arthur Ave., $10

    smoked mozzarella, pepperoni, house-made tomato sauce, roasted tomato

  • Bedford Ave Grilled Cheese, $7

    Bedford Cheese Shop's signature blend of cheeses and spices

  • Gramercy, $10

    goat cheddar, roast turkey, peppadews, homemade aioli

  • Chelsea, $10

    chandoka cheddar, branston pickle, pickled onions

  • Northside, $10

    fresh mozzarella, prosciutto, fig jam

  • LES, $11

    alpha tolman, sugar cured ham, sauerkraut, homemade rémoulade

  • Sandwiches

  • Sandwich of the Day, $9

    It's the haley's comet of sandwiches. Check the board for the daily special.

  • Daily Grilled Cheese, $7

    Daily changing selection.


  • Rotating Assortment, $16/LB.

    A rotating assortment of deliciousness to dip things into or spread on stuff

  • Meet the Maker: Jos Vulto
Meet the Maker: Jos Vulto

This past Sunday we were honored to have Jos of Vulto Creamery as our guest for our weekly Meet the Maker event.  The story of Vulto Creamery, a less than one-year-old operation in Walton, NY, will surely be one to inspire future generations of cheesemakers and farmers. Jos Vulto, a Dutch native and metal-worker by trade, began making cheeses in our home neighborhood (Williamsburg, Brooklyn) a few years back using the cellar beneath his studio as an aging facility. Over the years Jos has become an expert at his craft, creating beautiful washed-rind cheeses such as Ouleout and Miranda. In 2012, Jos moved his cheesemaking endeavors further north, to Walton, and began sourcing milk from local farmer Dan Finn and his herd of Holstein and Jersey cows. Today Jos’ cheeses may be found at several of Manhattan’s top restaurants in addition to a slew of local fromageries.

All of Jos' cheeses are knockouts but today we feature Miranda.  Named after Jos’ late wife, Miranda is a lovely little tomme to behold. With its peachy rind and soft folds, Miranda brings to mind the cuffed-sleeve of your favorite sweater. Washed with absinthe from Meadow of Love distillery during its 60-day aging process, the end result exudes the toasty aroma of fall leaves. Cut into a Miranda and you’ll find a salty, bitter slap of ooze with buttery, barnyardy paste. A cheese to be savored with roasty beers like Brooklyn Brewery’s Chocolate Stout, Miranda has already become a favorite amongst mongers across New York, and we’re confident she’ll become one of yours as well.



  • Jason Jeffries

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