Introducing: Cut the Cheese, a Junction take-out joint with gourmet grilled cheese and mac ’n’ cheese
The Food: Gooey comfort classics—grilled cheese and macaroni and cheese—prepared by a team of hip-hop-loving foodies. The dish names strive for urban street credit, like the Big Bad Wolf (a grilled cheese with deep-fried pork belly, coleslaw, house-made hickory sticks and asiago cheese) and the Bull Fighter (mac ’n’ cheese with béchamel, chorizo, roasted cauliflower, banana peppers and jalapeño havarti). Vegetarian options include roasted butternut squash grilled cheese and macaroni with three kinds of mushrooms.
The Place: Expect an urban-industrial aesthetic with hip-hop overtones, complete with dark finishes, vintage factory stools, restored church pews and oak counters. There are just eight seats, which give an up-close view Visual Bass’s street lifestyle photography.
By The Numbers:
• $11,000 spent by chef Gavin Gusche for all of his tattoos
• 60% of Gusche’s body is covered in tattoos
• 20 pounds of house-brined pickles
• 6 months to renovate
• 3 chalkboard menus made from reclaimed church pews
• 2 a.m. closing time on weekends
• 1 defunct movie theatre (The Beaver Theatre), which used to occupy the space