Confession - I love Freeman's for their outstandingly inventive cocktails, rustic barnyardy decor, laid back / lowkey vibe, locavore focused cuisine and their artichoke dip. The artichoke dip is heavy on the artichoke, light on the round creaminess and just the perfect blend of lightness and heaviness. What I do not love about Freeman's is unfortunately their cheese plate -- served on too large of a round wood cutting board with four pieces of over toasted multigrain bread and a half of a granny smith apple and two American cheese selections. The first of which was Sofia from Capriole Farms in Indiana and is an ash ripened goat's milk cheese inspired by the Loire Valley ash ripened goat's milk cheeses. The second of which was Consider Bardwell's Italian style toma, Pawlet -- a friendly approachable snacking cheese with buttery, nutty, earthy notes. Sounds great right?
Well not so fast...not only did the server call the Consider Bardwell selection by its farm and not know the cheese's name -- the apple and bread that were supposed to complement the cheese somewhat overpowered the delicate nuances of the cheese -- it became about the somewhat burned flavors of the bread rather than the cheese's flavor notes. On top of which, I tend to believe that a daily cheese selection should have three different cheese varieties to span the gamut of cheese styles. Lastly, if you are going to serve only two cheeses, serve them on a smaller cutting board, one that isn't meant for four to five cheeses. That being said, unfortunately I could not take a photograph of the cheese board to show you because they do not allow food photography within the restaurant.
Don't get me wrong I still adore Freeman's and will continue to go back often, but maybe will steer away from ordering the cheese plate in the future.
Freeman's
End of Freeman's Alley off of Rivington
Unfortunate negligence on that cheese plate.
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