Yum. That’s our review of Bin 54 in Chapel Hill. Our cheese platter was a great start:

Point Reyes blue, aged gouda, and a creamy sheep’s milk cheese. Plus an Oregon Pinot Noir (Four Graces). We followed that with a steak each:

Eric’s is the smaller filet mignon with shallot sauce in the background (don’t worry, he also had the polenta with cheddar and jalapeños) and Leandra had the massive slice o’ prime bone-in ribeye with au poivre seen up front. Riesling got the bone, and as we write this, is fat and exhausted from the effort.

Our meal concluded with the chocolate trio—a chocolate soufflé, two mini ice cream sandwiches, and a napoleon. Since we were eating outside (it was in the 70’s at 7p!) it was too dark to take a photo of the dessert. But we assure you it was just as attractive as it was delicious! This trip to Bin 54 will definitely not be our last.