Fondue is a ubiquitous staple of Swiss culture, matched only by neutrality, multiuse pocketknives, and the world's most easy-to-draw cheese. Go for a dip with this Groupon.
$8 for Cheese Fondue for Up to Two ($16 Value)
Bits of baguette, apple, and salami plunge into a fondue churning with five-year cheddar and cave-aged swiss cheese. This signature dish, praised by Time Out New York, typically sates two appetites.
The Jake Walk
Prohibition-era New York saw an upsurge of inhabitants who walked with awkward, stiff-legged steps. The unusual gait was a side effect of drinking Jamaica Ginger, a medicine that contained enough alcohol to quench cravings, and was thus dubbed the "Jake Walk." Celebrating the malady's extinction, The Jake Walk lets wine flow freely alongside expertly paired edibles. The wine-and-cheese bar is the brainchild of the masterminds behind Stinky Bklyn and has been named one of New York magazine's critic's picks. Its knowledgeable servers dole out 30 cheeses from categories including "Soft, Bloomy & Creamy" and "Washed & Stinky." Paired with more than 20 wines by the glass, a slate of signature cocktails, aged whiskeys, and craft ales, the menu's fondue, small plates, and charcuterie boards pack a smorgasbord of flavors into small, savory packages.
As patrons enter, they swing open a rounded wooden door into a realm described by New York as a "skinny little bar [that] has a swanky, Prohibition-era appeal, with at least one barkeep sporting lamb chop sideburns and the wait-staff wearing button-up shirts with their ties tucked in." Guests can imbibe amid the exposed brick and lanterns that define the indoor space or gathered around tables on the sidewalk.
"I feel a little like a detective," reveals Luke Johnson, overseer of the cheese cave at Stinky Bklyn, to the New York Times. He continues, "I…try to steer people toward something new. If they say they don't like goat, I really push the goat because people don't realize there are so many varieties." And push they do. Staff members pass indulgent segments of their carefully aged cheeses, offering approachable wisdom to novices and a wide-ranging selection for aficionados. The charming Smith Street institution has opened a new location between Baltic and Butler, with fridges and pantries stocked with international morsels such as chocolates, oils, vinegars, and beer, as well as an impressive ham bar.
Visitors can request a peak at the temperature- and humidity-controlled cheese cave, where Luke and staff nurture each wheel through distinct aging processes. Cheeses dwell within the cavern for anywhere from a few days to a few years, undergoing washing, soaking in beer or brine, and the opportunity to view culturally enriching cave paintings. Owners Patrick Watson, Michele Pravda, and Chris Remy also added a green garden and patio behind the shop, providing an ideal place for tastings or a peaceful spot for enjoying one of the shop's artisan sandwiches.