It's not the best cheese plate on the planet, but it is a new addition to a menu that hasn't undergone a revamp in years. And while the mozzarella, which is made in-house, definitely needs some attention, the fact that the kitchen is making an attempt at crafting their own cheeses at all, gives me one more reason to love this decades-old neighborhood joint that already holds a special place in my heart.
Can you guess where I'm eating?
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