An Old World–style deli turned 21st-century cheese tasting bar, Cheese Bar has a minimalist hardwood decor and seasonal handcrafted beers on tap. Owner/cheesemonger Steve Jones pairs them with always changing cheese plates ($9.50 for three, with housemade chutney and crostini). Cheese of choice Pholia Farm’s Elk Mountain, a raw, hard goat’s-milk cheese from Rogue River, Oregon.
Photographer: David Lanthan Reamer
6031 S.E. Belmont St.