MURRAY’S CHEESE BAR
‘Say Cheese,’ and Walk Out Smiling ‘치~즈’ 그리고 웃으면서 가세요! ^_^
pic: nytimes
Murray’s Cheese Bar opened in late July in Greenwich Village, a few doors down from its mother ship,
the venerable and encyclopedic Murray’s Cheese Shop.
The mood is less clamorous at the restaurant, which aims for a kind of
pastoral chic — whitewashed banquettes and a marble counter, offset by
lipstick-red chairs — but there is still that Murray’s streak of geeky
irreverence in a chalk diagram of the cheesemaking process, illustrated
with a ninja, an elephant and a cactus, and in a mural of cows with
winking mantras (“Ewe betcha!”).
The
star attraction comes in two forms. It is the perennial dichotomy of
raw and cooked: curated cheese plates
versus permutations of melt, bake
and fry. The former is the true path. If you must, the best among the
latter are
a slow fusion of ground beef, pork and chorizo, seeped
through with melted Cheddar and Cotswold ($12), and
deep-fried curds,
chewy nubs of young, unpressed cheese, given a Buffalo-style baptism by
fire ($10). But you
expect better of a shrine to cheese than a grilled
cheese ($12) that tastes almost entirely of butter, or
a mac and cheese
($12) that refuses to take a stand.
Burgers
are an awkward business, open-faced on thick wedges of toast
(multigrain, too hardy for the job).
The patty itself, a blend from the
neighboring butcher, Ottomanelli & Sons, is plump and bulging.
Then
comes the deluge: a rarebit sauce of Cheddar, stout and Worcestershire,
poured over the meat until it is all
but invisible ($17). Another patty
is merely a stage for a slow-moving lava of pimento cheese ($17).
This
is disrespectful and delicious.
But
the heart of the restaurant lies elsewhere, in the roster of cheeses
culled from Murray’s voluminous archives
and caves beneath Bleecker
Street. You may choose a precomposed cheese flight, but why, when you
can ask
the cheesemonger on duty to improvise? This is cheese omakase, a
parade of rarefied specimens laid out on
a slate board with compatriots
and condiments, a gluttonous meditation.
For dessert, an attempt is made to recreate s’mores with Gallego in lieu of marshmallow ($8).
You miss the stickiness of the real thing, and the singed fingers.
Murray’s is better when it hews to its mission, to gently educate.
So here is the final lesson of the night. Bread
cheese, or, in Finnish, juustoleipa (“yoo-sto-lay-pa”) is
fresh curds
shaped and baked, resulting in a cheese with the firmness of bread,
which (fun fact!) in Finland
is often dunked in coffee. It comes in a
cast-iron pan with a knit cozy on the handle, mottled black under
congealing caramel ($9). Impossible, but true: it tastes like hot ice
cream. You leave confounded, and happy.
해피 금요일입니다!!! 치즈 좋아하시는분? 지난 7월 그리니치 빌리지동네에는 그 유명한
머레이 치즈 숍 바로 근처에 머레이 치즈 바가 문을 열었습니다.
살짝 쉬크한 느낌으로 새하얀 Banquettes (소파 의자종류) 와 대리석 카운터, 립스틱컬러의 빨간 의자.
안 어울리는듯
머레이만의 느낌을 주는 머레이 만의 치즈만드는 과정의 분필로 그려진
다이어그램, 닌자, 코끼리, 선인장과 소의 벽화로
꾸며놨습니다.
두 가지 형식으로 제공되는 되는 이곳에는 그대로 아니면 조리되서 나오는데요.
얇게 썰려 나오는 치즈 VS. 녹이거나 굽거나 튀긴것이죠.
이중 최고는 갈은 소고기, 돼지고기와 초리조 (스페인이나 라틴아메리카 음식으로 양념이 많이된 소세지)와
녹인 체다치즈 코츠월드 (일종의 양) 치즈, 버팔로 치킨이 아닌 버팔로스타일의 튀긴 치즈,
구운치즈, 맥&치즈.버거에는 두꺼운 토스트와 인근 정육점 Ottomanelli & Sons 에서 온 패티,
그위로 홍수처럼 체다치즈가 들어간 소스가 고기를 덥도록 부어집니다.
다른버거 종류는 피멘토 치즈가 뿌려지고요.
디저트로는 S’mores 가 아닌 C’mores 를 먹어보는것도 좋아요.
치즈 빵 아니면 핀란드어로 유스토레이파, 구워진 치즈 빵을 가끔 커피에 넣어 먹는거죠.
뉴욕에는 맛있는 곳이 너무 많은 것 같아요!!! +_+
Murray’s Cheese Bar
Adderess: 264 Bleecker Street (Cornelia & Morton Street),
Phone #: (646) 476-8882
RECOMMENDED: Cheesemonger’s choice cheese flight; Buffalo cheese curds; chili; warmed bread cheese with caramel.
PRICES: $8 to $17; cheese flights $12 to $36. ($$)
HOURS: Sun-Tue: 5- 10 pm.; Wed-Sat: 5 pm to midnight. Lunch and brunch starting soon.
RESERVATIONS: Accepted for parties of six or more.
WHEELCHAIR ACCESS Entrance is level with sidewalk. Restroom is spacious and equipped with handrail.
뉴욕유학,미국유학,두드림,뉴욕여행,미국여행,뉴욕관광,맨하탄,뉴욕레스토랑,뉴욕맛집
