Toward the end of Bruce Klores' law firm days, the smells of delectable grilled cheeses might have wafted through the office. This wasn't Klores making lunch, it was him meticulously testing menu items for his GCDC grilled cheese bar. The lawyer-turned-grilled cheese maestro and his son cook up loaded grilled cheese sandwiches such as the French onion sandwich—Gruyere cheese and caramelized onions toasted in-between challah bread—or the Maine lobster sandwich with cheddar and gouda cheese melted over lobster and topped with lemon aioli and chives. The Klores duo is on hand to create guests' wildest customizations as well. They let diners choose their bread or base, and from there add as many cheeses, meats, veggies, and spreads as their hearts' desire. Other cheesy treats such as chili tots and lobster mac & cheese round out the menu.
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