Charcuterie, Salumi, & Cheese Board @ Mariza
At least a dozen restaurant were engaged in the making of their own cured and smoked meats. This is motivated by trends, but the best makers of such cold appetizer can be rightly proud of their substantial work. Of these, the best is Mariza. The unique space, carved from a warehouse, is the home of Chef Ian Schnoebelen's superb work in making prosciutto, coppa, sausages and fresh condiments to go with them. The full board, which includes some cheeses, too, is an essential beginning to any meal here, even in the presence of excellent entrees.
