perks for your palate.


  • 1. for sweet (and free) restaurant deals.
  • 2. When you dig a spot, grab a free passcode.
  • 3. Tell the restaurant your passcode.
  • 1. for sweet (and free) restaurant deals.
  • 2. When you dig a spot, grab a free passcode.
  • 3. Tell the restaurant your passcode.
Beecher's Handmade Cheese

Exclusive dinners, fine wines, and Beecher’s cheese all rolled into one

By Erik Mathes

If you have yet to set foot inside this bold, expansive space in the Flatiron District, you may be wrongly assuming that it’s “just another cheese shop.” Tsk, tsk. To call Beecher’s anything but a cheese empire would be akin to using hand-torn, individually wrapped singles of American when a recipe called for shaved Parmigiano Reggiano. First there’s the one-of-a-kind, glass-enclosed cheesemaking kitchen on the main level, where you can watch artisans making batches of the signature Flagship cheese—and others. Then there’s Beecher’s fantastic restaurant, The Cellar, delivering a menu of gourmet fare accompanied by an extensive wine list. Needless to say, we can’t get enough of this place.

Now’s your shot to party in delicious fashion at this unique cheese mecca during one of Beecher’s Handmade Cheese Winemakers Dinners. Beecher’s chef de cuisine Joshua Cortis is teaming up with distinguished American winemakers for two exclusive five-course wine-pairing dinners to usher in the summer. Hosted in the mezzanine that overlooks the cheesemaking kitchen, these meals will both wow your palate and give you a crash course in vino from some of the industry’s top makers.

On June 3rd, Chef Cortis will be joined by Russell Hearn of Lieb Cellars, a sustainably farmed vineyard on Long Island’s North Fork, to talk terroir and indulge in an epic, East Coast-themed dinner that’ll have you salivating for summertime. Think Montauk Pearl oysters, watermelon, and nasturtium (an edible flower) paired with a beautifully bubbly 2010 Blanc de Blancs, followed up with salt-roasted Atlantic cod, fingerling potatoes, asparagus, and tarragon paired with crisp 2013 Reserve Pinot Blanc with vibrant notes of lime, rose petals, and lemongrass.

And those are just the first two courses. You’ll also uncork Lieb Cellar’s 2012 Chardonnay with fettuccini, bacon and clams, and sweet pea cream; try Long Island duck with the 2013 Merlot; and sip Reserve Dessert Wine with Middlebury blue cheese, rhubarb jam, and pistachio.

Then on June 17th, Jeremy Baker of Thomas George Estates in Sonoma will be at Beecher’s showcasing 2011 vintages. The West Coast–inspired meal opens with luscious burrata and cherry, black pepper jam, arugula, and crostini paired with crisp, citrusy Sauvignon Blanc. Then, it’s three straight seafood courses: Cured red snapper with kumquat, radish, and basil paired with Chardonnay; pan-roasted halibut with leeks, baby carrots, and chervil paired with Viognier; and a San Francisco-style cioppino studded with saffron and paired with Pinot Noir.

These dinners are small—capped at just 20 guests per—and BBE subscribers get first dibs on tickets. You’ll also take home an awesome gift basket courtesy of Beecher’s, filled with goodies like a cheese cutting board, Beecher’s crackers, Flagship cheese, and a hunk of Flagship Reserve that has been aged in decadent red wine and blackberry honey. Don’t kid yourself: You know you want this. Start the summer off right and celebrate with the finer things in life and BBE.

Beecher's Winemaker Dinners ($125 per person)

June 3—Lieb Cellars

first course
Lieb Cellars Blanc de Blanc 2010
Montauk pearl oysters with watermelon granite and nasturtium

second course
Lieb Cellars Pinot Blanc Reserve 2013
Salt-roasted Atlantic cod with fingerling potatoes, asparagus, and tarragon

third course
Lieb Cellars Chardonnay 2012
Fettuccini with clams, bacon, sweet pea cream, and Parmesan

fourth course
Lieb Cellars Merlot 2013
Long Island duck with farro, spinach, blueberries, and duck jus

fifth course
Lieb Reserve Dessert Wine
Middlebury Blue with rhubarb jam and pistachio

June 17—Thomas George Estates

first course
Course 1: Thomas George RRV Sauvignon Blanc 2011
Burrata with cherry-black pepper jam, arugula, and crostini

second course
Thomas George RRV Chardonnay 2011
Cured red snapper with kumquat, radish, and basil

third course
Thomas George RRV Viognier 2011
Pan-roasted halibut with leeks, baby carrots, and chervil

fourth course
Thomas George Baker Ridge Vineyard Pinot Noir 2011
Ciopinno with calamari, shrimp, mussels, clams, tomato, and saffron

fifth course
Noble Tree Grenache 2011
Lamb with fava beans, pearl onions, new potatoes, and lamb jus


cafe and cheese counter: 11 AM–9 PM daily

the cellar (full service restaurant and bar):
Lunch: noon–3 PM daily
Dinner: Sun–Wed: 5 PM–10:30 PM; Thu–Sat 5 PM–11 PM

price range

$15 (“World’s Best” Mac & Cheese) to $25 (Wagyu beef with portobello, fennel, onion, and fresno pepper aïoli)