Call it retro, or call it timeless, but the ’80s culinary darling baked brie is one of those festive shareables diners can’t resist, and for good reason. Mild brie comes alive when crowned with sweet and salty accoutrements and warmed until gooey. Bin 77’s version has taken many forms over the years, says general manager Pamela Alba. “We used to bake it in puff pastry,” she says. “And we sometimes change the toppings seasonally.” Today, that means jalapeno-honey pepper jelly, rosemary roasted pecans, dried cranberries and fresh rosemary atop a wheel of Danish brie baked in a slow oven. It’s served with slices of toasted, locally made St. Bruno sourdough bread. Who can resist?

Bin 77 Bistro & Sidebar

10111 Perkins Row, Suite 160

bin77.com