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Grilled-cheese spot GCDC opens. Pretty gouda!

The brick-and-mortar counterpart to DC’s grilled-cheese truck opens tomorrow for lunch from 11 a.m. to 3 p.m.
Located at 1730 Pennsylvania Ave NW, GCDC Grilled Cheese Bar, owner by father-and son Bruce and Steven Klores, will have two distinct personas.
By day, it will be a quick place to get a classic grilled cheese lunch with a twist. Consider the District Cemita, which is a blend of melted queso fresco and Manchego served with chorizo, avocado and salsa on artisanal bread. Or the Korean-influenced offering, the Kim-Cheese-Steak, which combines cheddar, bulgogi beef and kimchi. All sandwiches will be served with dressed greens, and patrons will be able to add on a dunking-size serving of tomato soup.
The evening spread is bit more refined. From 5:30-9 p.m., GCDC will offer mixed cheese boards with jam, bread and condiments. You can add on charcuterie or a signature cocktail, such as the DC Honey Dew (honeydew melon, chili pepper-infused vodka, and lime juice), or cap everything off with Bailey’s bread pudding or one or two other dessert options.
Tater tots topped with American – Cheddar sauce, onion, bacon, jalapenos and GCDC’s secret spicy sauce – or Canadian-style toppings – cheese curds, bacon and mushroom gravy – will be available throughout the day.
Union Market’s Righteous Cheese is consulting with GCDC on daily cheese choices.
Gourmet grilled cheese is nothing new in Washington, though sitting down in a restaurant dedicated to it might be. The Big Cheese truck has long purveyed its Midnight Moon and Cherry Glen sandwiches, made with Cowgirl Creamery cheeses. That purveyor’s Penn Quarter outlet closed late in 2013, but the California-based company still sells its goods here through retailers like Whole Foods and Capitol Hill’s P & C Market.

Read more articles by Amy Rogers Nazarov.

Amy Rogers Nazarov is a Washington, D.C.-based journalist with more than 25 years experience as a staff reporter and a freelance writer, covering technology, adoption, real estate, and lifestyle topics from food & drink to home organizing. Her byline has appeared in Cooking Light, The Washington Post, Slate, Washingtonian, The Writer, Smithsonian, The Washington Post Express, The Baltimore Examiner, The Sacramento Bee, Cure, The Washington Times, Museum, and many other outlets. She is a member of the American Society of Journalists & Authors and tweets at @WordKitchenDC.
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