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Article: Cheese Stands Alone.(increasing use of cheese in restaurants)
- Article from:
- Restaurants & Institutions
- Article date:
- June 1, 2001
- Author:
CopyrightCOPYRIGHT 2001 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Whether it supports a dish or headlines the plate, cheese is giving restaurants plenty to smile about.
Two years ago when Empire opened in Providence, R.I., a classic fondue landed a spot on the menu.
As an appetizer for two, it was considered a statement, but the expectation was that it would not stay long. At the 140-seat fine-dining restaurant, space on the menu is competitive and tight, and apt to change daily, if not with the seasons.
But to the staff's surprise, the creamy pool of Emmentaler and Gruyere, sprinkled with green onions and served in a white crock with crisp garlic crostini on the side, would not budge.
"People like ...