Cheesy Goodness @ Melting Point

  • Co-Owners Matthew Yuhnke and Michael Kifner Co-Owners Matthew Yuhnke and Michael Kifner
  • NO. 28 - Brie, Apple, etc. NO. 28 - Brie, Apple, etc.

 

Who Doesn’t Love Grilled Cheese?

Melting point is the temperature at which a given solid will melt. The given solid at Allentown’s Melting Point is thick, rich, beautiful cheese. Somehow cheese just tastes better when melted. The tiny shop on Allen Street opened this past Saturday, March 1, 2014 with big plans to serve one menu item, several different ways. That super important piece to the puzzle is the grilled cheese sandwich.

Matthew Yuhnke and Michael Kifner are co-owners in this delicious endeavor. We walked in to find them both behind the counter, friendly and open to giving grilled cheese advice. The most popular choice of opening week? NO. 28 - Brie, Gouda and Cheddar with Granny Smith Apple, Caramelized Onion, and a drizzle of Honey. We tried it- we loved it, we’ll be back! Of course, there are twelve other complex versions of the grilled cheese sandwich just waiting for me to devour. I think it’s pretty clear that while I would absolutely get NO. 28 again, I would first have to try the other twelve. (not beyond the realm of possibility)

 

Twelve Variations

The twelve variations of grilled cheese (not including your plain old & excellently simple GC for $1.99 or 6 for $9.99) feature a range of cheeses from cheddar, monterey, provolone and swiss to upscale cheeses like gouda, smoked gouda, chevre (goat cheese), brie, ricotta & fresh mozzarella. Basically cheese heaven. The menu is laced with intriguing ingredients that will pique your curiosity. Sweet cherry tomato jam, house pickled beets & jalapeños, balsamic glaze and candied bacon (to go with the Nutella), among several others. Don’t go mixing ‘n’ matching just yet. Eleven of the twelve variations come as described on the menu ($6-$9). Although, I’m sure Matt & Mike wouldn’t mind leaving something out if it was important to you (please don’t). It seems like it would be easy enough – they cut everything fresh while I stood at the counter watching the build. The twelfth option lets you get choosy – NO. 3 is your choice of three cheeses: cheddar, monterey jack, swiss, gouda, smoked gouda & provolone for $5. Add tomato, spinach, caramelized onion or pesto for $1, or thick cut bacon for $2. (Cut in house to ensure thickness)

 

On the Outside

Sure, what’s on the inside counts. But do you know what else counts? Exactly, the outside. In this case thick slices of bread shipped in from Great Harvest Bread Co. in a not-too-distant land called Hamburg. “Seventy percent of the menu uses the white bread” says Matt. NO. 97 comes on Potato Cheddar Chive which has been described as mashed potatoesque, NO. 25 comes on Pumpernickel and NO. 50 comes on Cinnamon Swirl. The latter leans the dessert way with ricotta, candied bacon, Nutella and banana. Close your mouth.

 

Extra Extra

Extras include a Brooklyn Brine pickle for $0.75 or chips for $0.99. Their soups are made in house, and are switched up as they finish a batch. Yesterday was Roasted Cauliflower and Arugula, Chicken Noodle and Tomato Basil (a constant). Look for what’s hot daily on Melting Point’s Twitter.

Soup’s up:

  • Cup $3.29
  • Bowl $4.59
  • Quart $8.99

They plan on letting the surrounding restaurants/bars/pubs etc. continue to take care of the alcohol needs on Allen. If your thirsty, you can find a small cooler with Pellegrino, pop & juice under the cashier counter.

 

Stay a While

The space is tiny, rustic, aesthetically pleasing, no frills added. A tall ceiling, front window and open kitchen keep it from feeling cramped. The full brick wall draws you in. There are a total of seven, and only seven stools. Regardless of your plans the food is packaged to go, but the wood counters and view of Allentown invite you to say a while. I suggest you do.

What significance do the menu numbers have you ask? Stop in and ask Matt and Mike yourself.

 

Details:

244 Allen St, Buffalo, NY

(716) 768-0426

Hours: Tuesday – Thursday 11am-8pm, Friday & Saturday 11am-2am

 

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