The ACG Muffuletta ($9.75) featured fennel salami, spicy capacolla, mortadella with pistachio, fresh mozzarella, olive relish and mustard on Breadbar olive batard. Sadly, the chocolates are no more, but they offer a compelling replacement, a small dish of Tony Packo’s sweet-hot pickles, direct from Toledo, which were astoundingly good, much more complex than standard pickles. Delicious.ĭuring ACG’s first year in business, they offered a salad and raspberry chocolate truffle with each sandwich, the latter made in house by Robert Spano. On the side, we received a little basket of sliced Breadbar focaccia, which was soft and delicious.ĭuck Confit ($9.75) panini featured salted duck leg meat, cooked in its own fat, along with sliced Le Marechal unpasteurized cow’s milk cheese, and a token amount of fig jam on Breadbar ciabatta. The firm cheeses were “plated” on labeled swaths of butcher paper and joined by dried cranberries, dried apricots and candied walnuts. After sampling different cheeses, which is highly encouraged, the counterwoman topped my wood plank with A Jorge, a raw cow milk cheese from California Pata Cabra, a semi-soft aged goat cheese from Zaragosa, Spain and Abbaye de Belloc – a French sheep’s milk cheese made by Benedictine Monks in the French Pyrenees. To tide us over until our sandwiches arrived, I considered the “World’s Best Mozzarella (just flown in fresh from Italy, the same as served at Mozza),” but opted for the mix-and-match 3 Cheese Platter ($12.95). It was agonizing to decide which sandwiches to order. The menu has become increasingly ambitious and. When opening in 2005, Melody recruited Sophia Villareal, a veteran of Greens in San Francisco and the Getty Center restaurant, to design a menu of panini and salads that would incorporate cheeses and change on a weekly basis. I asked the counterwoman about the last time she had to pull the rope. When there’s a “Stinky Cheese Alert!,” someone at the counter is supposed to ring the bell. Or is he a curd-loving sentinel? The beard gives away that it’s a male goat. This goat stands in front of the refrigerated cheese case, serving as the ACG mascot. Here’s a wide shot of the store’s impressive stack of wheels. For their logo, a wedge of Swiss acts as a canvas.Īlthough ACG has a wide variety, they specialize in American artisanal cheeses, made by small producers. Her solution was to shelve her Bar card and open >Artisan Cheese Gallery in Studio City with parents Fred and Kay Heinemann on August 26, 2005. She was tired of practicing law and tired of having to drive over the hill to get cheese in Beverly Hills or Silver Lake. In 2005, Melody Dosch was a lawyer and cheese lover living in the San Fernando Valley, which posed two problems.
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