The food there is OK, but use caution. You will walk out of this place smelling like a grilled cheese sandwich. They are in dire need of a better exhaust system.

They serve Raclette. See http://en.wikipedia.org/wiki/Raclette

Still have massive queues every Saturday lunchtime. Always worth the wait though. Roast's hot roast pork and applae sauce rolls come a close second.

Mature cheddar on toasted sourdough with onion marmalde. Winner everytime.

Kraft singles on Wonder bread.




<ducking>

:p

Petite Abeille in NYC. Made with ham -- very important. Best when they brown it a bit longer so it gets nice and crispy. :)

pc

That's as equally valid as the Euro-fusion concepts bandied about. My dad is a chef, but as a child, I ate wonder and kraft grilled cheese. When I have a desire to regress to childhood (complete with a viewing of some Muppets based show), Wonder, Kraft Ameri-Cheese, lots of ketchup, ridged chips and a tall glass or 4 of Ovaltine, with extra malt.


Mmm, regression never tasted so good.

Cheers,

-Andrew

Beecher's at Pike Place Market in Seattle. They use their "flagship" cheddar that they make on site. Man it is GOOD! (So is their mac 'n cheese by the way)

The Union in Clarkston, Michigan.

I hate brie. And they make their's with brie. And it's the best grilled cheese I've ever eaten anywhere!

The bar has an incredible beer selection. And I HIGHLY recommend the mac 'n cheese-nothing like you've ever tasted before I assure.

I have always loved good old cheese on toast :)

A grilled cheese I make at home, on thick sourdough, with a lot of sharp cheddar cheese.

I worship at the altar of the one and only true god of cheese on toast.......Tasty Lancashire

All others are charlatans

nickyboy

^^

Last time in London went to the city's oldest cheese shop (name escapes me). Lovely lady put together a variety of cheese slices specifically for this. Lost the list, of course, but the blend was incredible. Will make my way back there and hope to recreate.

The ultimate comfort food for me is Kraft cheese slices on white bread (reminds me of childhood), but luckily my tastes have matured over time; anything with havarti or gruyere is delicious. I had the most amazing croque-monsieur a few days ago...melted gruyere over a ham sandwich....mmmmmmm.......

Man, you gotta love Flyertalk. Thanks to a post in the MR forum today, the Mr. BeerHunter booked us on a quick MR/overnight jaunt to Milwaukee later this month...and now this thread on one of the most perfect foods has given us a place to visit while we're there. :) Most excellent.

My favorite is on seeded rye...most any cheese will do, though I am partial to swiss...butter to brown the outside. Mr. BeerHunter also introduced me to actually putting mayo on the bread before the cheese. At first I recoiled at the very thought...but now I'm hooked.

Brie? Shallots?? Truffle butter???

Good god, we're talking about grilled cheese here.

Extra sharp cheddar on grilled sourdough with sliced yellow onion.