GCDC, a grilled-cheese-by-day, wine-and-cheese-by-night restaurant at 1730 Pennsylvania Ave. NW, will make its debut on April 11, dishing out warm and gooey sandwiches just in time for National Grilled Cheese Day on April 12.
GCDC's daytime focus will be grilled cheese sandwiches with unexpected flavor combinations, like the "Kim-Cheese-Steak," with bulgogi, kimchi and cheddar. Steven Klores, co-owner of the restaurant with his father, Bruce, has spent months working on the menu in his grilled cheese "lab," where The Post got a chance to peek in on the sandwich development in January. His experimentation also yielded sandwiches inspired by French onion soup, pasta carbonara and Buffalo wings. Future specials include a lobster grilled cheese with aged gouda and chives.
Of course, they'll be offering a tomato soup for dipping. Guests can opt for tater tots -- plain or poutine-style, with mushroom gravy and cheese curds -- on the side.
Starting with happy hour, the kidult lunch menu switches its focus to charcuterie, cocktails and cheese plates, developed by New York cheesemonger Sophie Slesinger. Look for a spiked egg cream, a twist on the old-fashioned New York classic, in addition to wine, beer and cocktails.
A peek inside the 55-seat restaurant reveals toasty-warm wood paneling offset by a slate-grey bar, and an elevated seating area. Murals will honor great moments in D.C. cheesemongering, like that time President Andrew Jackson put a two-ton block of cheese in the White House for anyone to snack on. True story.
GCDC will encourage people to write suggestions for future grilled cheese combinations on a chalkboard, where guests can vote for their favorites. The winner will end up on the following week's menu, and the restaurant will donate $100 to a rotating series of charities in the winner's honor.
1730 Pennsylvania Ave. NW. 202-393-4232. grilledcheesedc.com