New York City’s dining landscape is set to welcome an unprecedented culinary experience in early 2026. Pick & Cheese, the celebrated London-based cheese conveyor belt restaurant, will open its first American location at Shaver Hall on Fifth Avenue in Midtown Manhattan. This innovative dining concept features artisan cheeses floating past diners on a slow-moving conveyor belt under elegant glass domes, each accompanied by creative pairings like tomato and chili jam or rose Turkish delight. The arrival marks a significant milestone in America’s growing artisan cheese movement and promises to introduce New Yorkers to a unique interactive dining experience unlike anything currently available in the city.
From London Streets to Manhattan’s Fifth Avenue
The story behind Pick & Cheese begins with Mathew Carver, founder of the Cheese Bar, a London-based restaurant group dedicated to celebrating artisan cheese culture. Carver’s journey into the cheese industry started in 2014 with the launch of the Cheese Truck at London’s Maltby Street Market, where he began serving gourmet grilled cheese sandwiches at music festivals across the United Kingdom.
During his early days developing recipes for the truck, Carver made a revealing discovery about British cheese consumption patterns. When he asked friends to describe their ideal cheese sandwich, they consistently mentioned French Brie and Italian Parmesan, rarely acknowledging the quality cheeses produced domestically. This observation became the catalyst for Carver’s mission to spotlight British farmstead cheeses and educate consumers about exceptional local producers.
Revolutionary Concept Inspired by Sushi Tradition
Carver’s first permanent establishment, also called the Cheese Bar, opened in London’s Camden neighborhood. The concept drew inspiration from an unexpected source—the first sushi conveyor belt restaurant, which was created to make luxury cuisine more accessible and approachable to everyday diners.
Applying this democratizing philosophy to cheese, Carver launched the first Pick & Cheese location at Covent Garden’s Seven Dials Market in 2019. The interactive cheese restaurant became an immediate sensation, attracting cheese enthusiasts and curious diners alike. The concept’s success led to international expansion, with a Berlin location opening in 2025, and now the highly anticipated New York City debut.
Showcasing America’s Artisan Cheese Renaissance
While London’s Pick & Cheese celebrates British farmstead producers and Berlin’s location features German cheesemakers, the Manhattan menu will prominently showcase American artisan cheeses, with particular emphasis on Northeast cheese producers.
“We definitely felt like New York was the right fit—the restaurant scene is so similar to London,” Carver explained in a recent interview. “I just wanted to make sure it was done with the same values—sourcing really good American cheese and caring about where it comes from.”
For Carver, selecting cheeses involves more than just taste evaluation. “The cheese has to be delicious,” he emphasizes, “but it’s also about who’s making it.” His sourcing philosophy prioritizes passionate farmstead cheesemakers who use milk from their own animals or maintain close relationships with their dairy farmers—ensuring complete transparency in the cheese production process.
Discovering Northeast’s Hidden Cheese Gems
To curate the menu for America’s first Pick & Cheese, Carver has embarked on an extensive tasting tour throughout the Northeast’s thriving cheese scene. His research has taken him deep into New York State, where he’s connected with exceptional producers creating world-class artisan cheeses.
Among his discoveries: Four Fat Fowl, a Hudson Valley creamery renowned for St. Stephen, a luxurious triple-cream cow’s milk cheese made with locally sourced milk. He also visited Nettle Meadow, an Adirondack creamery that doubles as a farm animal sanctuary, celebrated for Kunik—an innovative triple-crème cheese that masterfully blends goat’s milk with cow cream.
Carver’s cheese exploration extended to New York City’s Fancy Foods Show, where he sampled selections alongside Hero Hirsh, the Cheese Bar’s Head of Cheese and an industry veteran on track to become the United Kingdom’s first Master of Cheese. Their tasting included Spring Brook Farm Cheese from Vermont and Intergalactic, a World Cheese Awards gold winner from Perrystead Dairy, a Philadelphia-based urban dairy that’s redefining metropolitan cheese production.
“I was pleasantly surprised by how good the American cheese scene is now,” Carver reflects. “It’s incredible.”
Redefining American Cheese Perceptions
For many Americans, the term “American cheese” evokes images of processed cheese slices in electric-yellow packaging. However, Carver’s Pick & Cheese will showcase something dramatically different—terroir-driven, small-producer cheeses that rival celebrated European cheese varieties.
The restaurant experience extends beyond simply offering a rotating selection from outstanding cheesemakers. An educational component is thoughtfully woven throughout the dining experience, helping guests understand the craftsmanship and regional characteristics of each cheese.
“Pick & Cheese attracts people who love the idea of an endless conveyor belt of cheese—that’s what gets them through the door,” Carver explains. “But once they’re here, they realize they’re learning about local cheese producers and regional cheese traditions in a really fun way.”
The ultimate goal is for guests to leave with enhanced appreciation for regional American cheesemaking happening in their own communities, whether discovering a Hudson Valley Gouda or a clothbound Cheddar from Vermont.
Shaver Hall: Manhattan’s New Culinary Destination
Pick & Cheese will join an impressive roster of culinary concepts at Shaver Hall, operated by The Food Hall Co.—the team behind successful ventures including Legacy Hall in Plano and Assembly Food Hall in Nashville. Spanning 35,000 square feet, Shaver Hall will feature 11 chef-curated eateries representing diverse culinary traditions.
Notable tenants include F&F Pizzeria from the duo behind Brooklyn favorite Frankies 457 Spuntino, Butter Chicken Social from Sujan Sarkar—the chef and owner behind Chicago’s Michelin-starred Indienne—Chick Chick by Bib Gourmand Chef Jun Park, and the first midtown outpost of Tompkins Square Bagels.
The food hall will also house two full-service restaurants, two cocktail bars, and a modern bodega featuring a 20-tap beer wall with a range of self-serve beverages sold by the ounce—offering guests unprecedented variety in both food and beverage options.
Honoring a Retail Visionary
The space occupies the former Lord & Taylor flagship building and is named in honor of Dorothy Shaver, the groundbreaking former president of Lord & Taylor who believed timeless design should be accessible to everyone. This philosophy aligns perfectly with Carver’s mission to democratize artisan cheese, making exceptional farmstead cheeses approachable for all diners regardless of their cheese expertise.
Shaver’s legacy of breaking barriers—she was one of the first women to lead a major American retail corporation—resonates with the food hall’s commitment to showcasing diverse culinary voices and making high-quality food accessible to the broader public.
Impact on New York’s Food Scene
The arrival of Pick & Cheese represents more than just another restaurant opening in New York City. It signals growing recognition of America’s artisan cheese industry and the quality small-batch cheeses being produced across the country, particularly in the Northeast region.
The interactive dining format also introduces a novel approach to cheese education—moving beyond formal cheese courses to create an engaging, hands-on learning experience. Diners can taste multiple varieties, compare flavor profiles, and discover new favorites in a relaxed, playful environment.
Industry observers note that Pick & Cheese’s emphasis on local cheesemakers and sustainable cheese production aligns with broader consumer trends toward farm-to-table dining, food transparency, and supporting local food systems.
What to Expect When Pick & Cheese Opens
When Shaver Hall opens its doors in early 2026, New Yorkers will finally experience what has made Pick & Cheese a phenomenon in London and Berlin. The conveyor belt system allows diners to observe various cheeses before making selections, creating an element of discovery and spontaneity uncommon in traditional dining.
Each cheese travels past under glass domes, maintaining proper temperature and presentation while allowing visual inspection. The carefully curated cheese pairings—ranging from sweet accompaniments to savory combinations—are designed to enhance each variety’s unique characteristics while introducing diners to new flavor combinations.
The format proves particularly appealing for groups with varying cheese knowledge levels. Beginners can experiment without commitment, while experienced cheese enthusiasts can sample multiple varieties to compare regional differences and production techniques.
Supporting Local Cheesemakers Through Consumer Education
For Carver, success extends beyond restaurant profits. “If someone walks out thinking a bit differently about what they buy at Christmas, or decides to support a local cheesemaker,” he says, “that’s success to me.”
This philosophy reflects a growing movement within the food industry to create direct connections between artisan food producers and consumers. By featuring farmstead cheeses and sharing producers’ stories, Pick & Cheese serves as both restaurant and educational platform—helping build market demand for American artisan cheeses while supporting small producers financially.
The educational component also addresses a significant challenge facing American cheesemakers—competing with established European cheese brands that benefit from centuries of name recognition. By introducing diners to exceptional domestic cheeses in a memorable format, Pick & Cheese helps level the competitive landscape.
Looking Ahead: The Future of Cheese Dining
The Manhattan opening represents a crucial test for the Pick & Cheese concept in the American market. Success in New York City—one of the world’s most competitive restaurant markets—could pave the way for additional U.S. locations and inspire similar concepts celebrating American artisan foods.
For New York’s food scene, the arrival adds another dimension to the city’s already diverse culinary landscape. It also signals confidence in American consumers’ willingness to embrace novel dining formats and their growing appreciation for artisan cheese culture.
As the opening date approaches, anticipation builds among cheese enthusiasts, food industry professionals, and curious diners eager to experience this unique restaurant concept. The convergence of innovative presentation, quality artisan products, and educational engagement positions Pick & Cheese to become a significant addition to Manhattan’s dining destinations.
At The Inspiring Insight, we recognize innovations that transform how people experience and appreciate quality food. Pick & Cheese’s arrival in New York City exemplifies the exciting evolution of American food culture—celebrating local artisan producers, making specialty foods accessible, and creating dining experiences that educate as they entertain. This is more than a restaurant opening; it’s a milestone in America’s artisan cheese movement and a testament to the exceptional products being crafted by passionate cheesemakers across the Northeast.
