BEST CHEESE COURSE - 2006
We're consistently amazed by the lengths to which some restaurants will go to find the weirdest, funkiest, most hyper-regional cheeses to fill out their boards. There have been cheeses produced only in one tiny region of Italy or France, at one monastery, or by a blind, six-toed virgin who takes her cheese-making directions directly from God. But Duo brings the cheese plate back to basics, relying on six small pieces of perfectly preserved and presented cheeses that never forgo taste for adventurous culinary one-upmanship. The cheeses are balanced like a color wheel, going from mildest to most powerful, and have some common strains that make the arrangement sensible rather than haphazard. On one night a washed cow's-milk cheese will be followed by a goat's-milk of the same variety; on another, three goat cheeses from different producing areas offer three very different goatish flavors. Duo's cheese plate is a perfect end to a perfect meal.