Edible Food Find: Vin Fromage

Photos by Adam DeTour

Vin Fromage, located in charming, historic downtown Wenham, adds a European allure to the North Shore. Since opening in late 2023 on Main Street, the small market offers an array of hand-selected wines, spirits, cheeses, gourmet foods and specialty goods.

Upon arrival, you are greeted by the smiling staff donning honey-colored Folded Steel chef aprons, eager to show you around and answer any questions. The market has become a go-to shop for locals, and a destination for visitors who can easily spend an hour perusing the enticing products.

Owners Mark Harris and Maria Lekkakos sought out Dan McElligott and Howie Rubin to spearhead the market. Dan, managing partner and cheese/charcuterie manager, is a cheese aficionado with experience in retail cheese counters, advocacy and wholesale distribution. As a Certified Cheese Professional, Dan is dedicated to promoting small producers of artisan cheese and cured meats from the U.S. and around the world.

Howie Rubin, beverage director, is a fixture in the industry with extensive knowledge in the global wine, beer, spirits and culinary world. He co-founded San Francisco’s London Wine Bar, considered the U.S.’s first wine bar that served wines by the glass, and was a general manager and sommelier at Bauer Wine & Spirits in Boston.

Howie explains, “At Vin Fromage, we are leading the charge in this type of space. We sell products you don’t see everywhere.” All items are hand selected. “We try every item here, every spirit, wine, every cheese.” Dan chimes in, “Our criteria is, everything has to be good, where the product speaks for itself. People like a story, and we are here to create that experience for them.”

The interior is a deceivingly large space. On the first floor, a wall of wines is on your right. In front of you is the cheese and meats counter, and in back are large refrigerators with prepared foods, olives and spreads. The team behind the counter sells a rotating selection of sandwiches and baked goods, usually from Kim Gregory’s Pure Pastry. Some items are made in-house, like a weekend special of burnt Basque cheesecake made from Champlain Valley Creamery cream cheese, and fresh pulled mozzarella for Caprese sandwiches in the summer months. A popular sandwich special is the Jambon Raclette with 5th Quarter Jambon Blanc, Swiss Raclette, whole grain Dijon, cornichons on a Bonny Bread baguette, pressed to order. In sync with the mind-set of local, small batch and fresh, the team prepares cheese and meat platters with olives, pickles, jam, etc, all arranged to order.

Upon walking up a grand stairway, a show-stopping chandelier is the focal point in the middle of a gallery space with a balcony to wave to customers below. Grab a basket to fill with an array of market items, including extra virgin olive oils, balsamic vinegars and glazes, spices, pickles, preserves, dried pastas, risottos, sauces, M. Cacao artisan chocolates and housewares adjacent to the kitchen. You will also find everything you need and more to restock your bar cart with spirits, cocktail mixes, pre-made cocktails, syrups and single-can beers.

An impressive wine collection includes varietals from all over the world. Howie explains, “We expand our range for customers to try something new. It’s not overwhelming.” The majority of bottles are in the $20–$40 range, in addition to a collection of higher-end reserves. Wines come from Italy and France, but also stretching to Greece, Georgia, Switzerland and Croatia. The team encourages curiosity and expanding customers’ palates with weekend tastings, too.

As the warmer months approach, Vin Fromage will open its two outside patios, often with music for lively tastings and events. The patios are also accessible for visitors to sit and enjoy a sandwich, slice of cheese and a beverage with a friend. 1

52 Main St, Wenham
vinaufromage.com

This story appeared in the Spring 2025 issue.