5 Fantastically Cheesy Things We’re Eating in November

Photo by Samantha Garbarini

Gougères at UnWined

80 Rte 6, Somers; 914.519.6190

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Wine and cheese go together like peas and carrots (except way more fun). Tucked into a shopping center in Somers, UnWined pairs more than 30 wines by the glass with these delicate, custardy, completely addictive Gruyère cheese puffs. Get more than one order (at $7 for five, you can definitely afford it).


French Onion Soup at The Whitlock

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17 Katonah Ave, Katonah; 914.232.8030

A roasted bone poking through the bubbly cheese cap is the first sign that Chef Matt Safarowic has a few tricks up his sleeve. The broth, enriched with more marrow and full of melting caramelized onions, is topped with plenty of bread and, of course, Gruyère (aka the best part of any French onion soup).


Photo by Samantha Garbarini

Blazer Chili at The Blazer Pub

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440 Rte 22, North Salem; 914.277.4424

Burgers are the big draw at this roadside restaurant, but we’d argue that the chili deserves as much (if not more) attention. Rich, thick, and full of warm spices, a full-to-the-brim cup is is exactly what’s needed as we head into winter. The decision to add a mound of shredded cheddar and chopped onions is a no-brainer.


Photo by Michelle Massa

Provolone Bread at The Kneaded Bread

181 N Main St, Port Chester; 914.937.9489

The list of things we like at Jennifer and Jeffrey Kohn’s bakery, which celebrated its 20th anniversary earlier this year, is long. (Pretzel croissants! Challah! Pecan Pie! Cake!) But if we had to name one MVP, it would have to be the provolone bread — fat loves with crispy skirts of cheese and melted pockets of sharp provolone.


Cannoli at Casa d’Italia

265 Halstead Ave, Harrison; 914.835.6370

Sorry cheesecake, our favorite ricotta-based dessert is the cannoli. In Harrison, Casa d’Italia does this Italian classic right: Crisp shells are filled to order with a simple mix of ricotta, sugar, chocolate chips, and vanilla extract.


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