Get ready, New York City cheese aficionados, because your dining future is about to become a whole lot more delicious and whimsical! Pick & Cheese, the brilliant London-born concept that turns the traditional cheese board into a playful, revolving show, is finally crossing the pond. The brand has announced it will open its first U.S. location in February 2026 inside Shaver Hall, the massive new culinary destination taking over the landmark former Lord & Taylor building on Fifth Avenue.
Founded by entrepreneur and cheese champion Mathew Carver, Pick & Cheese takes the familiar fun of a revolving sushi bar and swaps the fish for beautiful plates of artisan cheese. Guests will pull up a stool at a massive 200-foot conveyor belt – the brand’s largest yet – and watch as curated plates of small-producer cheeses glide past, each perfectly paired with a seasonal accompaniment. It’s a choose-your-own-adventure for cheese lovers! And if the moving parade of deliciousness isn’t enough, the menu will also feature tempting classics like made-to-order grilled cheese, warm baked cheese, and, of course, wine on tap.
Carver and his team didn’t just pick a spot; they did their homework. They spent over a year exploring the American cheese landscape, traveling across the Northeast to meet with farmers and makers. This commitment means the U.S. menu will be a dedicated celebration of America’s own thriving cheese culture. Expect to see plates featuring fantastic domestic producers like Four Fat Fowl from the Hudson Valley, Perrystead Dairy in Pennsylvania, and Jake’s Gouda from Upstate New York. It’s a perfect stage to showcase the creativity of local cheesemakers.
The excitement is shared by The Food Hall Co., which is developing Shaver Hall. Co-founder Randy DeWitt admitted that after seeing the concept in an Instagram video, he was instantly hooked and flew to London to seal the deal. This kind of unique energy is exactly what Shaver Hall aims for. Spanning 35,000 square feet, the new culinary hub will feature 11 chef-curated eateries, full-service restaurants, cocktail bars, and even a modern bodega. It promises to be a destination that celebrates discovery, taking inspiration from the pioneering spirit of Dorothy Shaver, a former president of Lord & Taylor.
While February 2026 might feel far away, it gives us plenty of time to mentally prepare for the sheer joy of choosing cheese off a conveyor belt. This is an experience unlike anything New Yorkers have seen, and we can’t wait to see which plate of perfectly paired cheese glides by us first!