Where Cheese Meets Fall: Inside the New Wedgewood Menu
Because melting is our love language
✍🏻 Written by: Michelle Webb
fall is for hot, melty cheese.
There’s something about fall that brings us back to the heart of why Wedgewood exists.
The air cools. The light softens. The farmers’ market turns golden. And suddenly, all we want is comfort—real comfort. The kind that’s slow-roasted, melty, deeply seasonal, and meant to be shared. This new menu is the most “us” we’ve ever been: rooted in craft, inspired by terroir, big on flavor, and unafraid to have a little fun.
We’ve grown into our identity. We’ve found our rhythm. And now, we get to cook the food we love the most. And it all starts where our heart has always been: cheese.
Meet our new fall menu.
The Heart of Wedgewood: Cheese, Refreshed
We completely refreshed our cheese list with iconic fall wedges—think cave-aged alpines like 12-Month Gruyere, Chällerhocker, goudas like Jake’s Nettle, buttery bloomies like Shabby Shoe, Walden, and Boxcarr’s Rocketeer Robiola, and blues like Shakerag (wrapped in whiskey-soaked fig leaf!) and Stilton that begs for pears and walnuts. We also added Taleggio, Manchego and Prairie Breeze Cheddar. These aren’t just cheeses. They’re places, seasons, and stories.
We expanded our conservas (tinned fish) menu, leaning into European tradition with even more flavor and versatility. We have tuna belly (yes, belly!) in yuzu kosho olive oil, plump mussels in escabeche sauce, and spiced squid in tomato ragout— and of course, smoked danish trout is here to stay.
And for the first time ever— butter is now available à la carte. Not just any butter. Bordier, hand-churned in Brittany. Parma, from the cream of Parmigiano-Reggiano. Normandy, iconic, rustic and crystally. The kind of butter people travel for.
This is Wedgewood becoming the cheese bar we always dreamed of being.
Presenting: The Melters
And speaking of becoming—our first few months after opening landed right in the middle of a very hot Carolina summer. The kind of season that craves light food, cool bites, and refreshing flavors. But fall calls for warmth in a completely different way. Not just temperature, but emotional heat: comfort, richness, and the kind of cozy dishes that make you exhale the minute they hit the table.
So we leaned all the way in.
The star of our fall menu? The Melters.
If you’ve followed us from the beginning, you know raclette is part of our DNA. We’ve served it at pop-ups for years—scraping molten alpine cheese over potatoes and pickles in borrowed kitchens, markets, and festivals. People lost their minds for it. Now, for the first time, we get to serve raclette in our own house. Elevated, elegant, and truly Wedgewood. It’s the ultimate communal dish—the kind of food that makes strangers friends. Cheese as theater. Cheese as hospitality. Cheese as home.
Fondue is here too: the original sharing ritual with a mix of alpines, white wine, and a hint of garlic. And baked boxcarr — our North Carolina robiola baked and served gooey with cranberry, honey, and rosemary—is basically the holidays in cheese form. And then there’s mac & cheese. Our version uses at least four cheeses, changing with the season, baked until bubbling and golden. It’s nostalgic, but refined—the ultimate crowd favorite reimagined the Wedgewood way.
The Power of Simple Food. Done Right.
We’ve always believed the simplest food is the best food—when it’s executed with intention. Fall also means roasted root vegetables. Enter, perfectly roasted seasonal carrots and our own crème fraîche–based ranch. Clean, bright, craveable. Ranch, but French (franch!).
On the sweeter, crimson side: roasted beets with fresh sheep’s milk cheese. We wanted this dish on the opening menu. But we also wanted to earn it—to build a kitchen that could let simple things shine. Now the time is right, and this dish finally gets its moment.
Our salads also got a seasonal reboot. The autumnal greens combines kale, heirloom apple, gouda, brussels sprouts, toasted hazelnuts and maple miso dressing—it’s fall in a bowl. Textural, hearty, and surprising in the best way.
Our new chopped salad is an homage to the iconic LA salad that brings meaning and depth to antipasto: greens, radicchio, artichoke hearts, real provolone, salami and house vinaigrette. It turns a simple salad into an incredibly satisfying meal. It’s briny, crunchy, salty, herby, loud.
We also have two new sandwiches: The Harwood, a satisfying tower of whipped smoky eggplant, artichoke hearts, feta, piquillo peppers, arugala, basil pesto on focaccia. Plus, The Clarkenwell, the street in London that’s home to Little Italy brings prosciutto, mortadella, pepperoni, provolone, sweet peppers, iceberg, mayo & vinaigrette on focaccia.
Desserts that Prove Cheese Belongs at Every Course
Bordier is the most famous butter in the world, made in Brittany. It’s cultured for 72 hours, hand-churned and shaped using old wooden paddles. It’s hard to prove, but I think I’m right: we are the only place in the U.S., if not the world, where you can get Bordier gelato. We call it cookies & cream: we swirl Bordier with brown butter and serve it soft, rich, and ridiculous over an apple pie cookie and shave 36 month cheddar on top. It might be the most decadent bite in the building.
But we couldn’t stop there. For the blue lovers, we took gorgonzola dolce, turned it into silky gelato, and layered it with poached pears, toasted walnuts, and chocolate. It’s bold, elegant, deeply Italian—and proof that cheese belongs in dessert just as much as it does on a board. Try it with one of our new dessert wines (more on that later) — Vin Santo hits perfectly here.
The Wine List Doubled — And Speaks the Same Language as the Food
This menu is seasonal, soulful, and rooted in place—so we rebuilt the wine list to match. Each section is designed to pair with the way we cook: melt, roast, salt, acid, herb, umami, richness, restraint.
And this isn’t just a new list—it’s our biggest, most intentional beverage program ever. We’ve expanded from 12–16 wines to 24 bottles, each chosen with purpose. We now offer six sparkling wines alone, from Prosecco to Cremant de Loire and Lambrusco to Grand Cru Champagne by the bottle. Plus, rosé with body, crisp fall whites, and reds designed for tucking into alpines, raclette and fondue.
We added dessert and fortified wines for the first time—because chocolate tiramisu and blue velvet gelato deserve wingmen. We expanded the beer list with a crisp Kölsch and a malty amber ale for perfect cheese pairing. And we built out more non-alcoholic options than ever before, so every guest—no matter what they’re drinking—gets something thoughtful and exciting in their glass.
Fall Spritz Culture is a Vibe
We also refreshed our spritz lineup, making fall aperitivo officially a thing. Our fall lineup is Aperitivo meets fireplace:
Harvest 75: Apple cider, rosemary syrup, cava. A sparkling fall orchard in a glass.
Foggy Bottom: earl grey–infused alma de trabanco, ginger honey, and a lift of cava — aromatic, silky, and softly spiced every time—and it might become our most iconic cocktail.
Red Flag: Apero Ibérico, cranberry-sage shrub, lambrusco float. Tart, herbal, deeply juicy. The name makes us laugh.
Rosy Cheeks: Rosé vermouth, cream cheese–cinnamon syrup, cava. Floral, cozy, and just a little flirty. Like dessert before dinner.
Brunch: But Make it Wedgewood
Brunch at Wedgewood only happens once a week—Sundays from 11am to 3pm—and honestly, it’s when we give ourselves permission to have even more fun with the menu. The rules loosen. The cheese gets wilder. Savory flirts with sweet. Breakfast blends into lunch in the most indulgent way possible.
We’re keeping cult favorites like the pig & fig, our twist on a jambon beurre for breakfast: French ham on a warm, buttered Ideal’s English muffin, absolutely drowned in hot Comté Mornay sauce, with a side of fig jam for swiping, smearing, and general happiness. It’s salty, sweet, melty, and a little over the top—just how brunch should be.
And of course, there’s the new après quiche: when you want eggs but you also want raclette. It’s essentially a raclette egg pie—gooey, hearty, après-ski energy in brunch form. The kind of dish that makes you cancel afternoon plans and order another glass of wine.
But the heart of our brunch menu? sweater weather apple cheddar bread pudding. We took our beloved summer bread pudding, went a little crazy for fall, and gave it the full Wedgewood treatment: NC apples, sharp cheddar, warm spices, and maple. It’s sweet, savory, unbelievably cozy—and yes, it needed cheese. It’s everything you want on a chilly Sunday morning.
It’s the Menu We’ve Been Waiting to Write
This is the version of Wedgewood that feels fully, unapologetically us. A cheese bar that celebrates seasonality. Comfort food with craft and intention. European influence with North Carolina soul. Dishes with lineage, memory, and personality. Wine and cocktails designed to play in harmony. A team finally with room to cook what we love.
