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eater_ny: view of Cheese making room from mezzanie with seating
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eater_ny: view of cheese making room from entrance of store
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eater_ny: Display of Reserve Cheeses
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eater_ny: full upstairs cafe, seats 26
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eater_ny: employees/ beecher's creators
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eater_ny: decorated column in restaurant cellar area
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eater_ny: bar area in downstairs cellar
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eater_ny: all american chacuterie
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eater_ny: flagship cheese: pasteurized and aged 20 months, raw, and pasteurized and aged 4 years
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eater_ny: Flagship/Flagsheep cheese, made inhouse
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eater_ny: cheese making room. cheese made 3x/day, 6000lbs a week