Press

Midwest Living
A taste of cheese - August. 2006

SAY “CHEESE” at BIN 36 in Chicago, and you’ll get an education. The contemporary American restaurant, known for its food-friendly wine selection, has developed an expertise in cheese, too. With over 50 varieties from all over the world available daily after 2 p.m, the restaurant sells one-ounce portions individually or in flights of three, six or 15. “It’s astonishing how much cheese we sell,” says Dan Sachs, partner. “You can find out if you like a certain style before you go to your local cheese store and invest $25.” Like the regular lunch and dinner menus, the cheese menu lists two suggested wine pairings with each selection. Most cheese courses come with crostini, fresh fruit and olive salad. It’s a meal. Curious customers can take a cheese and wine class at Bin 36, which focuses on remaining unintimidating. “It’s like your living room, but you don’t have to clean up.”

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