Cheuvront Wine & Cheese Cafe

View on Large Map
Get Directions

1 person has posted a review, snapped a photo, checked in, or tipped this place. Use your voice!

Meagan Simmons

+ Add Photos

00000 - 00000 of 00000

+ Add A Photo

00,000 of 00,000

1326 N. Central Ave. Phoenix, AZ 85004

602-307-0022

Website

Be the first to review Write A Review

Phoenix New Times
Recommended
BEST CHEESE SELECTION
Award Winner 2006

Cuisine(s): Contemporary, Wine Bar

Hours: Sun 4pm-9pm, Mon-Thu 11am-10pm, Fri 11am-0am, Sat 4pm-0am

Price: $$$, $$$$

Payment Types: MasterCard, Visa, cash
Attire: casual

Features: Takeout, Delivery, Private Party, Catering, Wheelchair Accessible, Business Dining

Serving: Dinner, Lunch

Alcohol: Full bar
Reservations: Accepted, Required for Large Parties

Parking: Lot Available

Description

State Senator Ken Cheuvront's entry into the great Phoenix restaurant sweepstakes is a wine and cheese bar with plenty of vino and fromage to choose from. If you go, try the lamb roulade and one of the cheese plates with nuts and dried fruit. For dessert, the pumpkin bread pudding is delish. Like we said, Cheuvront has issues.

2006 | BEST CHEESE SELECTION

Most of the time, we're at the mercy of the kitchen when it comes to ordering a cheese plate. The selection can be a total gustatory grab bag, and sometimes that stinks more than a plateful of Limburger. But at Cheuvront, nothing's left up to chance. Pick a familiar fromage, like powerful Parmigiano Reggiano or creamy Camembert, or go with something exotic -- perhaps a smoky Idiazabal from Spain, or a smooth Pierre Robert from France. In all, the impressive menu lists 49 offerings from al... More »
2005 | BEST CHEESE

You don't have to be a gourmand to appreciate State Senator Ken Cheuvront's spiffy downtown wine bar. Sure, it's got enough panache to satisfy the snootiest connoisseur -- a long wine list and one of those ever-changing, overlong cheese selections that manages to include two dozen options without a single supermarket Brie. But the thing that endears us to the place is its accessibility. Every cheese comes with a useful description: You'll learn if it's salty or sweet, hard or soft, and where... More »
2004 | BEST CHEESE SELECTION

Unbridled turophilia, otherwise known as the love of cheese, knows almost no bounds. There seems to be an endless line of cheeses, endless variations upon variations, thereby proving the truth of what writer and critic Clifton Fadiman said when he called cheese "milk's leap toward immortality." Milk is milk, and can't change much while still remaining so. Cheese, by comparison, is almost an open-ended concept, and yet we come in contact with so few types in our everyday grocery runs. Leave... More »

Club Candids: Lil Flip at Big Fish Pub

By Benjamin Leatherman | Wed, May 16, 2012

If you've ever wanted to witness the diversity of the Valley's hip-hop crowd, check out a rap gig at the Big Fish Pub on any given weekend. You're likely to see a varied assortment of both dudes an... More »
Chris Costantino of Costantino's Kitchen (Part Two)

By Lauren Saria | Tue, May 1, 2012

Chef Chat this week has brought you into Costantino's Kitchen, where Chris Costantino is cooking up small, handmade batches of his Grandma Angie's Tomato Basil Sauce. On Monday, we talked about how ... More »
Meet Tempe Rockers Neato: From Roommates to Bandmates

By Anthony Sandoval | Fri, April 20, 2012

Tempe bandmates Johnny Hayward, Andy Higgins, Graham Corrington, and John Wong know each other pretty well. The quartet presently known as rock group Neato, have played in bands in the local circuit o... More »
Top Ten Spots for Mac 'n' Cheese in the Valley

By Laura Hahnefeld | Mon, April 16, 2012

Mm, mm, mac 'n' cheese. President Thomas Jefferson had it for dinner at the White House in 1802, Crayola made it a crayon color in 1993, and Kraft sells more than one million boxes of it every day. ... More »
10 Favorite Metro Phoenix Wine Bars

By Shannon Armour | Thu, March 15, 2012

Pretentious and snobby wine bars are, thankfully, a thing of the past -- at least as far as we're concerned. We like our wine bars fun and full of life with an outstanding staff who will refrain from ... More »
Loading More Critics Reviews

Main Menu

Beginnings

$9.00

Salad Caprese
oven roasted tomato confit with fresh italian mozzarella, extra virgin olive oil, fresh basil and aged balsamic reduction.

$8.00

Roasted Goat Cheese and Chicken Phyllo Pockets
served with house made pesto.

$8.50

Ancho Pork Empanadas
served with an orange chile marmalade.

$9.00

Housemade Sizzled Gnocchi
housemade gnocchi with fresh peas, ricotta and shaved parmasean.

$6.00

Small Dinner Salad
mixed greens with tomatoes, cucumbers, candied pecans, croutons and blue cheese crumbles with a shallot vinaigrette.

$7.00

Caesar
crisp romaine lettuce and julienne tomatoes tossed with a caesar dressing, housemade croutons, garnished with shaved parmigiano reggiano.

$9.00

Poached Pear
ginger poached pears, arugula, caramelized walnuts, dried cranberries, served with a citrus vinaigrette.

$6.00

Soup Du Jour
housemade soup with fresh seasonal ingredients.

$11.00

Ahi Tuna Lettuce Wrap
sashimi style tuna served in a butter leaf cup dressed in a miso aioli, garnished with chopped cucumber, avocado and wasabi peas

$13.00

Martini Scallops
pan seared diver scallops in a vodka and dry vermouth reduction, with roasted shallots and sun dried tomato with a touch of cream.

Greens

$14.00

Salade Niscoise
pan seared ahi tuna with haricot verts, fingerling potatoes, hard cooked egg, kalamata olives, oven roasted tomatoes with a caper vinaigrette.

$7.00

Caesar
crisp romaine lettuce and julienne tomatoes tossed with a citrus scented caesar dressing, garnished with shaved grana and served with bleu cheese toast points.

$7.00

Poached Pear
ginger poached pears, mixed field greens, carmelized walnuts, dried cranberries, served with a citrus vinaigrette.

$13.00

Summer Salad
roasted chicken, candied pecans, sliced apples and grapes on a bed of mixed field greens with a roasted shallot white balsamic vinaigrette.

$6.00

Small Dinner Salad
mixed greens with tomatoes, cucumbers, pecans and bleu cheese crumbles with a shallot vinaigrette.

Entree Salads

$16.00

Salad Nicoise
pan seared ahi tuna, fingerling potatoes, hard cooked egg, kalamata olives and tomatoes with a caper vinaigrette.

$14.00

Roasted Salmon
pan roasted salmon over field greens with mango, avocado, chevre, citrus vinaigrette and blue cheese toast.

$15.00

Filet and Blue
pan seared beef over tender butter leaf lettuce with crispy pancetta, caramelized red onions and julienne tomatoes with a housemade blue cheese dressing.

Cheese and Pate

$8.50

One Cheese Plate

$16.50

Three Cheese Plate
cheuvront cheeses are flown in from around the world and aged to their peak of flavour. cheese plates are accompanied with dried and fresh fruits, nuts and lahvosh.

$14.50

Pate Plate
choice of two two trois petite cochons pates served with cornichons, dijon and sliced baguettes.

$12.50

Smoked Salmon Pate
mesquite house smoked salmon with goat cheese, fresh herbs, poblano, tomatoes and capers, topped with caviar on your choice of crostini or sliced cucmbers.

International Plates

$23.00

Italian Plate
a plate of sweet roasted peppers, artichoke hearts, giardino olives, sliced soprassata, prosciutto, dried apricots, fontina and talleggio cheeses.

$23.00

French Plate
a plate of cornichons, tomatoes, figs, pate of choice, haricot verts, french butter, comte and st. nectaire cheeses.

$23.00

Spanish Plate
a plate of marcona almonds, fig cake, artichoke hearts, arbequina olives, serrano ham, manchego and garrotxa cheeses.

Entrees

$14.50

Risotto Cakes
herbed risotto cakes with green pea nage, sauteed mushrooms, and seasonal vegetables. pairs well with cakebread cellars sauvignon blanc.

$16.50

Chicken
parmesan crusted breast of chicken with housemade gnocchi, wilted arugula and served with a lemon caper beurre blanc. pairs well with j. wilkes pinot blanc.

$17.50

Salmon
orange glazed salmon, served with roasted fingerling potato wedges and seasonal vegetable, complemented by a three citrus beurre blanc. pairs well with laetitia estate pinot noir.

$20.50

Filet
filet mignon on a bed of spinach, served with a demi glace and blue mashed potatoes. pairs well with flora springs cabernet sauvignon.

$21.00

Duck
pan seared lavender honey glazed duck served over a bed of red wine risotto and pan roasted seasonal vegetables with savory blackberry gastrique. pairs well with piattelli trinita grand reserve.

$21.00

Beef Short Ribs
slow-cooked beef short ribs served over creamed polenta with ginger butter carrots, topped with a red wine demi-glace. pairs well with pascual toso malbec.

Pizzas
Consuming Raw or Undercooked Foods Will Increase Your Risk of Food Illness a 20% Gratuity Will Be Added for Parties of Six or More.

$11.00

Pesto Chevre
pesto goat cheese, pecorino, roasted red peppers. pairs well with kim crawford sauvignon blanc.

$11.00

Grecque
laura chanel goat cheese, spinach, lemon, chicken breast with pine nuts. pairs well with kim crawford sauvignon blanc.

$11.00

Saucisson
sausage, roasted peppers, provolone and pecorino romano cheeses. pairs well with lengs & cooter the victor shiraz

$11.00

Marguerite
garlic infused olive oil, roma tomatoes, fresh basil and fresh mozzarella cheese.

$11.00

Pancetta Comte
crispy pancetta, caramelized red onion, topped with comte and mozzarella cheese. pairs well with byron pinot noir.

Cheuvront’s Mac & Cheese

Traditional Mac

Blue Cheese Mac

Pancetta
with caramelized red onion mac

Spicy Italian Sausage
with peppers and onion mac

Butternut Squash Mac

Sauteed Shrimp Mac

Single Portion
8. single portion - 10. trio

Desserts

$7.00

Fresh Housemade Dessert

$3.00

Split Plate Charge
no personal checks accepted

Looking for another city?

Cheuvront Wine & Cheese Cafe

1326 N. Central Ave. Phoenix, AZ 85004

602-307-0022

Description

2006 | BEST CHEESE SELECTION

2005 | BEST CHEESE

2004 | BEST CHEESE SELECTION

By Benjamin Leatherman | Wed, May 16, 2012

By Lauren Saria | Tue, May 1, 2012

By Anthony Sandoval | Fri, April 20, 2012

By Laura Hahnefeld | Mon, April 16, 2012

By Shannon Armour | Thu, March 15, 2012