Chrissy Camba named chef of Bar Pastoral

Cheese and charcuterie at Bar Pastoral

Photo: Martha Williams

A blast of details were just released about Bar Pastoral (the neighborhood bistro from the owners of the cheese retailer), the most intriguing of which is that Chrissy Camba, formerly of Vincent, will be the chef. In case you were wondering whether Bar Pastoral would be more than wine, cheese and charcuterie, this is a solid answer in the affirmative: Camba's menu will include not only house-made pâtés and pickles, but also more substantial dishes, such as braised veal breast and sliced roasted lamb shoulder with Delicata squash. Cheese will play a starring role in many dishes, such as roasted ham with boiled heirloom potatoes and Spring Brook Raclette, a beet salad with Challerhocker, and warm Rush Creek Reserve with house-made sausage and crusty baguette, with prices ranging from $8–18. 

But wait, there's more news: Bar Pastoral will feature a a cheese and charcuterie bar, overseen by Bryan Bland, third place winner of the International Cheesemonger Invitational, which we did not know existed but now are pretty much going to do anything to figure out how to attend. (Bland challenged "competitors with cheese-focused events including a blind tasting, cheese wrapping and cheese plate design," according to the press release.)

GM Mark Hayes will oversee the beverage program, which will include 16 by-the-glass pours priced at $10 per glass (also available in half-pours), and some rare finds like a sparkling wine on tap made exclusively for Bar Pastoral by Michigan’s L. Mawby. In addition to wine, the restaurant will have craft beer on tap and will feature one local distillery each quarter, offering three craft cocktails from a single distillery (e.g., Koval, FEW, Journeyman, North Shore Distillery). 

Bar Pastoral (2947 N Broadway Ave, pastoralartisan.com) is slated to open in October.