Never let it be said that the Cheese Store of Beverly Hills doesn't know how to put out a cheese plate. Last night's launch party for Menu Design in America: A Visual and Culinary History of Graphic Styles and Design, 1850-1985, one of our favorite food-themed coffee table books in the last few years (and probably more appropriate than Taschen's La Petite Mort, then again that may depend on your social circle), featured an array of cheeses that tasted almost as stunning as they looked, splayed before a carved out wheel of parmesan.
About the book: Gorgeous. Lovingly curated. Well organized. Heavy. Expensive ($59.99; how do you think they can afford all that cheese?). Totally worth the investment for culinary historians and food nerds, alike.
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SHOW ME HOW
As the last menu in the book is from Spago, it was fitting that last night's party was catered, in part, by the restaurant, which is just down the block from Taschen's Beverly Hills outpost.