Given Cole's previous gig, the charcuterie program here is an obvious draw. There are plenty of cured meats and a huge variety of cheeses—goat, cow, sheep, mild, stinky, hard, soft. If you're overwhelmed by the list of 40-plus cheeses, I suggest you tell the bartenders, who also serve as the wait staff, for some guidance on the charcuterie plate (one selection for $6, three for $15, six for $25, or 10 for $45), let them know of any preferences you might have, and let the staff craft a plate for you. A little while later, one of the chefs will bring you a board of cheese and/or meat plus a basket of bread and crostini. They'll explain their selections and the house-made accoutrements they've thoughtfully paired with the charcuterie: Pickled pineapple (which pleasantly mellows out the sweetness of the fruit), marinated mushrooms, brandy-soaked cherries, shallots confit, and house-made apple butter are just some of the selections that might adorn your plate to complement the main event. It's clear from the thought that goes into these pairings—sweet fruits with a goat cheese, or a sharp Dijon mustard with salami—that the staff here is highly knowledgeable about the comestibles they're combining.