You should always judge a restaurant by their cheese board. Ours says we appreciate local and international talent, and we definitely know how to pair some accoutrements. Currently we have Cypress Grove Midnight Moon (perhaps the dreamiest cheese ever), Asher Blue, Sequatchie Cove (local creamery), Cumberland with watermelon radishes, compressed watermelon, strawberries, a pickle medley (turnips, carrots, jalapenos, and mustard seeds), and housemade blueberry jam. Paired with a Mont Gravet dry rosé.