This restaurant is a Mecca for those of us who love cheese. They use a blend of a few of their hundreds of cheeses on hand to make a fabulous F.O.S. This makes it a bit non-traditional, yet delicious. I would never say that an F.O.S. has too much cheese, but I will say for this one that it has not enough soup! I think a bigger bowl is called for. However, this would make it tough to tell the difference between their soup and their fondue. Oh well, such problems!
Edit (11/18/2007): The three cheeses are emmentaler, beaufort, and hoch ybrig. Picture added.
Edit (09/19/2009): The mystery thickens! Today I visited Artisanal’s newest location in Bellevue, Washington. Everything tasted the same, which is a great thing! However, I asked about the cheeses in the soup, just to make sure. The server checked with the kitchen, and three different cheeses came back: Emmentaler, fontina, and compté. Could the Bellevue location make a different soup than the NYC location? The server said, “non”, and that Chef Brennan makes all of the recipes. It certainly tasted the same. So, I called the NYC location, and they now say that the server there made a mistake, and that the cheeses quoted to me were from the fondue, not the onion soup. That they actually use gruyere and parmesean.
Perhaps they are just trying to hide their recipe? Who knows. In any case, a new picture is attached. The soup/cheese ratio is now perfect! Please comment on this thread if you manage to find out anything more about my top rated soup!
Edit (06/13/2010) - The Bellevue location has closed
Rating 9.5 of 10
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