The Wedge serves cheese-centric ‘food and booze’ in homey Syracuse setting
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When Sarah Simiele was a student at Binghamton University, she thought she was going to become a doctor. Instead, she became the 2023 top cheesemonger in America and founded two cheese establishments in Eastwood, Syracuse — The Curd Nerd and most recently, The Wedge.
“Cheese, by the nature of what it is, is a science,” Sarah said.
The Wedge, which opened in April 2025, is a restaurant in Syracuse’s Eastwood neighborhood that’s centered around cheese. In addition to themed nights every week, the restaurant’s menu rotates daily, surprising customers during every visit.
Sarah graduated from Binghamton in 2020 with a degree in cell and molecular biology, where her passion for cheese grew. She noticed similarities between cheese and what she was studying but was ultimately drawn more toward the cheese business than the medical field.
Before Sarah and her husband, Matthew Simiele, moved to Syracuse in 2020, she worked as a cheesemonger at a cheese shop in Brooklyn. Once Sarah arrived in Syracuse, she felt that there was no place for her to continue doing what she loved, which motivated Sarah and Matthew to open The Curd Nerd on James Street, a small artisan cheese shop that will celebrate its five-year anniversary in March.
“I am a huge believer of, you should work in your own neighborhood if you can,” Sarah said. “If you’re a small business, giving back to your neighborhood is so important.”
Cayuga Blue and Melinda Mae are among the many cheeses offered at The Wedge. The restaurant also hosts themed nights, including “Wine & Weenies” on Wednesdays and “Girl Dinner” on Thursdays. Calvin Wood | Contributing Photographer
By March 2024, the couple knew they wanted to diversify their cheese business. They had hosted events and classes at The Curd Nerd but felt they needed more room. When neighboring Marketplace on James closed, leaving behind a vacant space that was already properly zoned and connected to The Curd Nerd, they knew they couldn’t pass up the opportunity. Thus, The Wedge was born.
“If the only option for a place like this would’ve been not immediately nearby, I don’t know that we ever actually would have made the jump to do it,” Sarah said.
The Wedge serves as an extension of The Curd Nerd, operating as a sit-down restaurant with a warm, homey atmosphere. One of the couple’s main motivations for opening The Wedge, however, was to create a space with a bar, Sarah said.
When Sarah and her husband visited other businesses, they noticed that much of the restaurant’s revenue came from alcohol sales. They wanted to see this kind of return for their business. So, the couple made the decision to include a full bar featuring 23 kinds of gin, a “martini manual” and rotating wine specials. The bar has allowed them to introduce Eastwood residents to alcoholic beverages they may not otherwise encounter.
“I want people to come in because they like the experience, even if they don’t love cheese,” Sarah said.
Sarah goes back-and-forth between the shops every day, she said. She helps out with everything — from procuring cheese and wine to the menu design, website design, event coordination and more. Matthew takes care of the back-of-house responsibilities like paperwork and payroll.
The couple also teaches two cheese-based classes a month and hosts a 30-person chef’s tasting dinner with various courses from both The Wedge and The Curd Nerd.
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The Curd Nerd in Eastwood sells artisanal cheese from many corners of the world, from the cows of Iowa to the Austrian Alps.
The hardest part about The Wedge’s business model is the menu that changes almost daily, with the exception of a few items like mac and cheese and fries. But Sarah said it’s also the most fun aspect of running the restaurant. They have themed nights like “Wine & Weenies” on Wednesdays, “Girl Dinner” on Thursdays, “Frites Fridays” and more.
“I wanted for the people of Eastwood to be able to pop in on a Thursday night and know there’ll be something tasty on the menu but not necessarily know what it’s gonna be,” Sarah said.
When it comes to differentiating The Curd Nerd from The Wedge, Sarah tries to maintain their identities as sister businesses, supporting each other while remaining distinct. She separates the two through different branding and color schemes, a distinction that matters especially since they attract different customer bases.
The Curd Nerd attracts a wide range of customers as it’s the only specialized cheese shop around Utica and Rochester, while The Wedge attracts a smaller pool of Eastwood locals and more Syracuse University students looking to escape campus.
Sarah and Matthew live in Eastwood, just walking distance from both The Wedge and The Curd Nerd.
“I have a really clear vision in my mind of what I want them to be and who I want them to be for and I try my best to make that happen,” Sarah said.
The Wedge’s staff also matches the atmosphere of the restaurant, as there is little overlap between employees and businesses. The Curd Nerd is open during the day, so its staff tends to be lighter and sillier, while employees at The Wedge, which is usually open at night, take themselves a little more seriously, Sarah said.
The Wedge’s bar features 23 kinds of gin, a martini menu and rotating wine specials. Founder Sarah Simiele said adding a bar was important to generating revenue for the restaurant. Calvin Wood | Contributing Photographer
26-year-old Jake Colón, a server at The Wedge, has been in the restaurant industry since he was 19-years-old. As a social person, Colón has stayed in the industry for the past seven years because he enjoys interacting with customers. His favorite part about working at The Wedge is the people, some of whom have lived in Eastwood their whole lives and others who have recently made the move.
“It’s always nice to see them,” Colón said. “They’re incredibly nice, and incredibly patient too.”
Colón, who lives in Liverpool, had previously worked at Bullfinch Brewpub, so he knew almost nothing about cheese before starting at The Wedge in June. However, Sarah has made the transition easy, Colón said, teaching the staff everything they needed to know.
She reviews the menu with the staff before each shift, allows them to try the dishes and is always available for questions. Through her guidance, Colón said he has yet to have a “stressful day” at The Wedge.
Working at The Wedge five days a week, Colón often runs into regulars. He said there’s one group that he’s been serving for the entire 13 weeks since he started who are always glad to see him, reminding him that he’s doing his job well.
Cammie Prawl, another server at The Wedge, has always had a passion for working at restaurants. Her grandfather had owned a restaurant in Bridgeport, and when she turned 19, she began working at the same restaurant her mom worked at. Before starting her job at The Wedge in March, Prawl was a server at the Cavalry Club.
The daily menu features unique offerings, which works especially well with the curious customer base The Wedge attracts, Prawl said. But it isn’t just the customers that like the rotating menu, Prawl enjoys the variety as well.
“You get to learn something new every day,” Prawl said.
Prawl enjoys working at The Wedge, especially when hearing feedback from customers about their visits. Once, a family came in during “Frites Friday” and the father told her that it was probably the best meal he had ever had and that he needed to step outside and take a breath. He had his breath taken away by how delicious the food was, Prawl said.
Sarah has also been pleased with customers’ positive reactions. When The Wedge first opened, demand was so high that reservations were difficult to secure. However, as time has passed, business has slowed, and Sarah hopes that more people will stop by.
“My hope is that no matter what, someone leaves and feels like they got to hang out at their friend’s house, but their friend really loves food and booze,” Sarah said.
