Description
The cheese at Mission Cheese, the new shop-cum-eatery run by Jardinière alum Sarah Dvorak, ranges from stinky to mild, chèvre to raw cow, burrata to aged cheddar. Dvorak's cheese comes melted over potatoes and cornichons, oozing out of French bread bearing tomatoes and basil, and served straight-up on cheeseboard triptychs. Mission Cheese also has a small rotating menu of prepared dishes, a modest beer and wine list, and an extensive, expensive list of cheeses to take home. If you're eating in, the service can be chaotic or downright infuriating. But at moments when Dvorak is standing at your table, waxing poetic about your cheese flight, Mission Cheese shines.
