Beer Cheese, For the Win: Covington Restaurant Featured in Wall Street Journal
It must be some recipe if the folks at The Wall Street Journal had to get their hands on it.
And they're right.
Wunderbar's beer cheese is to die for.
The German-inspired restaurant at the corner of Lee Street and Martin Luther King Blvd. is a popular destination for lovers of good food and good drinks. It's also where WSJ writer Keith Pandolfi goes for piping hot beer cheese:
While most beer cheeses are served at room temperature, it’s no sacrilege to serve the stuff warmed up, as they do the Sriracha-spiked version that comes with a soft Bavarian-style pretzel at Wunderbar, my go-to beer-cheese spot in Covington, Ky., just across the river from Cincinnati. Beer cheese can also be used as a condiment for hot dogs and hamburgers, blended into scrambled eggs and grits, or stirred into a spicy mac and cheese.
In addition to the digital article, the restaurant also made the print edition. The Wall Street Journal is the highest-circulated newspaper in America.
Check out Wunderbar on Facebook.
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