IF YOU ARE the kind of person who, upon hearing that there exists something called “buffalo cheese curds,” can think of nothing else until you eat them, then Murray’s Cheese Bar is for you. This narrow restaurant, cozy-modern with low light and reclaimed wood, opened in 2012, as a kind of annex to the famous Murray’s Cheese Shop, two doors down in the heart of the West Village. The store, established in 1940, was bought by a local businessman in the early nineties and, in 2011, moved across the street from its original tiny corner location into a vast cheese-selling paradise. The new shop was snazzy, for sure, but it managed to keep the original’s cheese-geek optimism alive, offering tastes of obscure delights and inspiring party platters anew, while bulking…
You're reading a preview of
The New Yorker (Digital) - 1 Issue, March 7, 2016