No matter the menu, when something cheesy pops up, it’s guaranteed to turn heads and rake in orders. This holds true at watering holes, from upscale cocktail bars to casual pubs. Go-to bar bites like fried mozzarella sticks, poutine and cheese boards are perennial favorites, but menu developers are venturing beyond these classics by taking familiar cheeses and cheese-centric dishes and reconceptualizing them. Whether that involves swapping in different cheeses or introducing seasonal accompaniments, the results are nothing short of flavor-forward.

Far from an afterthought, these two cheesy bar bites are menu stars in their own right.

Pimento Cheese Meets Peppadew and Pecorino

Photo Credit: Ryan Beshel

The “pimento” cheese at Lemon Cocktail Bar eschews the typical cheddar-pimento pepper combo in favor of pecorino, cream cheese, pickled Peppadew, Serrano chiles, celery and pickled onions.

Lemon is a sleek Chicago bar that specializes in craft cocktails and zero-proof drinks. Although its food menu plays a supporting role to its drinks, the “Pimento” Cheese steals the show. Mason McIntire, creative director, describes the dish as “a multiverse duplicate of the classic Southern snack.” Indeed, his recipe eschews the traditional pimento pepper and instead features Peppadew. “It has just the slightest amount of heat and offers a lovely sweet and vinegary snap,” says McIntire. He grinds the Peppadew, folds it into a mixture of cream cheese, mayonnaise and a touch of balsamic, then adds a purée of seeded Serrano peppers, introducing a robust yet subtle heat. “Instead of the traditional cheddar, I opted for pecorino. I love its hard texture as well as its distinct salinity and bite,” he says. “It juxtaposes well against the soft, rich cream cheese.”

McIntire gives another spin to this Southern classic by countering its signature creaminess. “We had to figure out a way to bring in a little texture and brightness,” he says. “We added minced celery so that every bite has a nice green snap.” He garnishes the dip with pickled red onion and serves it with saltine crackers. “This dish is a hit,” says McIntire. “People really seem to dig it.”

A Burrata for Every Season

Photo Credit: George Lomas Photography

Creamy burrata is paired with crispy focaccia and seasonal accompaniments, such as mint-pea mash, asparagus, pickled shallots and micro greens in the spring.

When your restaurant concept is elevated pub fare, adding burrata to the starter menu is perfectly on point. “Burrata is such a good shared plate, and it sells itself, in my opinion,” says Ryan Cain, kitchen manager of Under the Sun in Boulder, one of Colorado’s iconic Mountain Sun family of pubs. But he doesn’t rely on the inherent popularity of the decadent Italian cheese, opting to “keep things interesting,” by changing the dish quarterly, reflecting what is in season and exploring different ways to maximize the flavor experience.

In spring, the burrata appetizer is placed upon a bed of fresh mint and pea mash, with smoky wood-roasted asparagus, brown-butter breadcrumbs and pickled shallots. Topped with local micro greens, the dish is served with crispy housemade sun-dried tomato focaccia. “Together, this brings a full, bright flavor that can only remind me of one thing: spring,” he says. “It’s smoky, salty, nutty and acidic, and the textures just go crazy together—crunchy, creamy and tender. It’s everything I look for in a dish.” Cain’s summer burrata dish features grilled Palisade peaches, marinated English cucumbers, fresh mint, dill, arugula microgreens and toasted almonds. Housemade rosemary focaccia accompanies the dish.