Paste & Rind
Permanently Closed
Cheese shop and wine bar featuring local artisan cheeses and pairings
Cheese shop and wine bar featuring local artisan cheeses and pairings
"Closing on Sunday, December 28 after nearly three years, this 24-seat cheese and accoutrements counter—the first brick-and-mortar home for Kara McGrath’s locally sourced cheese company that began during the pandemic—operated in the former Dio Wine Bar space and offered cheese plates, charcuterie, and wine pairings in a sit-down setting. "After deep and painful consideration, I’ve arrived at the decision to indefinitely suspend bar operations at the end of this year," McGrath writes. Its stand at the Trinidad Market will keep running into early 2026 to work through its last inventory, and its final Trolley Club boxes will be picked up or delivered in the first week of January." - Tierney Plumb
"Opening on Thursday, February 23, I learned that Paste & Rind has become the first brick-and-mortar home for Kara McGrath’s locally sourced cheese company in the long-vacant space that formerly housed Dio Wine Bar. The sliver of a space seats 24 and operates as a cheese counter and accoutrement shop with a sit-down area for cheese slates, charcuterie, and wine pairings (initial hours Thurs–Sat 3 p.m.–9 p.m., Sun 11 a.m.–5 p.m.). At any given time there will be about 30 cheeses in the front case with four to five featured on rotating slates; one- to two-person slates focus on a single cheese with accompaniments (chocolate, dried fruit, nuts, jams), bread from Fresh Baguette, and a suggested wine pairing. The opening menu highlights FireFly Farms’ “Bloomy Breeze” (pasteurized cow’s milk, soft, bloomy rind) with honey, dried strawberries, and candied pecans ($13) and an “Amber Cheddar” from Chapel’s Country Creamery presented with Old Bay popcorn, Bartlett pears, and onion jam ($15). Customers can add duck prosciutto and Spanish-style fuet salami from Maryland’s MeatCrafters or beef liver pâté, curate slates for three to four with wine pairing suggestions, and choose from a full wine list plus a handful of beers. McGrath — who grew Paste & Rind out of pandemic-era online sales, markets, gift boxes, catering, guided tastings, and a cheese club that grew from 10 to 35 members — plans to retain and expand programming like members’ nights and producer-led tastings, and emphasizes sourcing handcrafted, artisan cheeses from small regional producers (D.C., Maryland, Virginia, plus some from Pennsylvania and Vermont) whose practices are ethical for animals, the planet, and staff." - Emily Wishingrad
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