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Artisanal Fromagerie, Bistro & Wine Bar

2 Park Ave.
New York City , NY
(212) 725-8585

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From Food & Wine , OCT 2008

Ever since F&W Best New Chef 1995 Terrance Brennan met his first runny, robust Époisses in the early 1980s, while on vacation in France, he has dedicated himself to promoting—and cooking with—exquisite small-batch cheeses....MORE>>

– Emily Kaiser Thelin Strategies for Cooking with Cheese

Last updated October 2008

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