Since taking over Blend Wine Bar, restaurateur and Level 2 sommelier Scott Higgins has created a menu of detailed, curated small plates intended to pair with an extensive wine list comprised by hard-to-find small producers. The “board and bottle” special opens the door to gastronomic exploration. Diners select five cheeses or charcuterie from a list of upmarket options and a bottle of wine from a group of about 40. Things change seasonally here, but look for robust flavors this month, both on the board and in the glass. 

“Now that it’s fall, we’re shifting to bigger profiles,” Higgins says. “You’ll see a lot of big options, and some age on the cheeses.” Don’t miss the bresaola, which is air-cured beef tenderloin, or the 16-month-aged Gouda produced by Caves of Faribault, a Minnesota artisan cheese company that ages its cheeses in limestone caves.

Blend Wine Bar
304 Laurel St., Ste. 1B
(225) 757-5645
blendbr.com

Hours:
Wednesday and Thursday, 5 to 10 p.m.
Friday and Saturday, 5 to 11 p.m.