New Toque Adds Mystique to Cheesetique

Posted by The Editorial Desk / Monday, December 21st, 2009

Cheesemonger Jill Erber is thrilled with all the culinary embellishments chef Joshua Andrus has wrought–a roster which, to date, has included homemade soups, assorted quiches and gourmet flat breads–since assuming control of the Cheesetique kitchen in late October.

But she is most excited about what he’s pledged to add to the carte later this winter: house-cured charcuterie.

“It’s really more about finding the time to fit that in as well,” Erber said of the plan to add signature pates, terrines and aged meats to the wine and cheese shop’s snacking arsenal.

Andrus, an alumnus of D.C.’s fabled minibar, has certainly beefed up the wine bar’s offerings. But Erber insists the focus will always be on “approachable” cuisine.

“We’re not here to truffle people to death,” she stressed.

–Warren

Tags: Alexandria, charcuterie, Cheestique, Del Ray, food, gourmet, Gut Check, Jill Erber, Joshua Andrus, New Toque Adds Mystique to Cheesetique, Northern Virginia Magazine, restaurants, Warren Rojas, wine bar