That’s so cheesy




Thanks to a generous birthday gift from our friends who manage things and automate things, we went to Artisanal for dinner Saturday night. I was surprised to see the place was jumping. We started with a small order of the traditional fondue – a rich, creamy tasty, cheesy blend, followed by a beet salad – endive, walnuts and goat cheese and a carpaccio of yellowfin tuna – shaved fennel and ratatouille vinaigrette. We were seduced by the special of the day – a seven hour braised lamb shank – so decided to share one. Good call – it was delicious. All of this was paired well with a 2008 Bourgogne Aligote from Olivier Leflaive. A selection of assorted housemade petits fours completed a wonderful meal and even better evening with my wife.

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