Chef Marc Matyas thinks we have a lot to learn about local, seasonal ingredients--so he"s turned his restaurant into a classroom. Nolita House makes playful references to a one-room schoolhouse with green chalkboard walls and pegs for your jackets. The menu won"t seem like all-new material (it includes pizza and burgers), but diners will learn plenty about artisanal cheeses. The cheese boards are tailored to experience level: beginner (mild, creamy cow, sheep and goat cheeses), intermediate (differently textured cow"s-milk cheeses) and adventurous (stinky, earthy and strong). Kinda makes you wish they"d assign some homework.
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