The menu offers grilled cheese, soups, combos of the two, and dessert, along with wine, beer, and nonalcoholic drinks. Although the menu will change quarterly, some staples, like the Classic (shown here, with cheddar on potato bread and tomato basil soup) will remain year round. For Summer, The Melt offers whole stone fruit, like pluots, as a dessert option; in the Fall and Winter, Kaplan hopes to evoke holiday memories with the likes of butternut squash soup.
He's clearly fanatical about the ingredients, thanks largely in part to culinary adviser, board member, and star chef Michael Mina. "It's all about getting the product at the right time," Kaplan said. "For our soups, we buy tomatoes off a farm at their peak and freeze them so we can use them for the rest of the year; we have special equipment to heat up the soup very, very slowly."