We think melty cheese is always in season, and chefs seem to agree. On the road to finding the Best New Chefs, 2017 we encountered some seriously indulgent dairy, like the super-hyped raclette at the restaurant by the same name in New York’s East Village.
“Raclette is a traditional dish among shepherds in the Valais region of Switzerland and Haute Savoie region of France,” says Edgar Villongco, the chef and owner, who is expanding Raclette within and outside the city. “We just adapted them for the restaurant setting.”
- 4 Things to Remember When You’re Pairing Wine and Cheese
- Breaking News: Most Cheese Rinds Are Perfectly Safe to Eat
- You Can Now Buy Blue Hill's Bone-Ash Cheese
Get a crash course in raclette—and intel on more creamy cult curds across the country.