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January 3, 2011

Is this a 2011 trend? #2 -- more grilled cheese all the time

I received an email from Cafe XS telling me about a "re-fresh" to their menu. What caught my eye? The "all new grilled cheeses, with a selection of cheeses and breads." I took a look, and it looks inviting The basic $4.25 sandwich starts with a choice of one or two cheeses.

Bread choices are sourdough, challah, rye, white, and wheat; the cheeses are American, white cheddar, smoked Gouda, Swiss, pepper jack, pepperoni cheddar or provolone. Add-ons include avocado, bacon, turkey, chicken, and ham.

Of course grilled cheese is nothing new. There is even that new Grilled Cheese & Co. in Catonsville. Corks in Federal Hill has a chic selection of grilled cheese sandwiches on its dinner menu.

But are there are other places that package grilled cheese into its own cute little menu section? Should we expect more customer-friendly gestures like this?

Here from the D@L archives, is a Top 10 list of grilled cheese sandwiches

 

Posted by Richard Gorelick at 5:12 PM | | Comments (10)
        

Comments

I am wondering--just how hard do people think it is to make an excellent grilled cheese sandwich at home?

Stupid. An 8 year can make an excellent grilled cheese, if such a thing exists. More infantilizing of America.

I hate to get all elitist up in here, but it's a "trend" only in the manner of Baltimore being late to things - I recall gourmet grilled cheeses being a thing a few years back when Le Fooding made its way to American shores.

I think this is an incredibly silly trend. Don't get me wrong -- I love cheese, and given the chance will go bonkers at the cheese counters at Wegman's or Whole Foods, spending way more than I can afford it on exotic fromage.

But grilled cheese is Wonder bread and Kraft singles, buttered on both sides and smushed flat with a spatula in a cast iron skillet, preferably served with tomato soup. It's the ultimate comfort food. Dressing it up is just silly.

It was hard to type in the dark ...

I have a prediction for trend/fad of 2011. When this comes true, you will elect me King and bestow all sorts of excellent cheeses upon me.

Gourmet lollipops. Lollipops. Stupid and infantile. Literally infantile, perhaps infantine, as there is sucking and teething.

When you start raving about the duck fat lollipop at one of the usual suspects, I will expect baskets of cheeses and hugs. I particularly like reblochon, but all of them are good.

Duck. Fat. Lollipop.

The perfect comfort food: grilled cheese and a spanking.

Muggsy's in Federal Hill do a Wine'd Down Wednesday with a Build your own Grilled Cheese instead of the typical Wine and Cheese Plate. There is a new chef in the kitchen- check out their twitter for more info.

Can't wait for the Hot Pocket Rocket to Uranus to open in Hampden, hon. Hot Pocket!

I'm with Jon Parker. Ordinary bread, Kraft singles, butter and voila -- you have a taste treat. The question is why. What is it about the Kraft slices that makes them taste like mucilage until toasted between two slices of cheap white bread -- and then turn so delicious?

I love this trend. Sure, anyone can make a grilled cheese at home, but sometimes when I am out enjoying drinks with friends, I happen to be in the mood for some cheesy- bready-gooey-goodness. Mount Washington Tavern has had three offerings on the menu for some time that they call Artisan Grilled Cheese. One place that I think could really use this on their menu is 13.5% wine bar. I could certainly see a tapas plate of three artisan grilled cheese sandwiches, say… caprese, manchego/serrano ham, quince paste/brie) going over well with the wine crowd. Hint, hint…

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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