It happens every single time there are new people who haven't yet been to Kris Bistro: When the charcuterie comes out, presented on a hanging display with the different cuts of meat dangling from clothespins, heads turn, cameras whip out and collective gasps erupt all around. And that's just for the presentation. When time permits, Executive Chef Kris Jakob will bring the charcuterie to the table himself and explain each of the meats, which vary from day to day. Usually there's a German sausage, a duck pastrami and a Parma ham — everything cured in-house and absolutely delicious. At the bottom of the charcuterie plate, house-made pickles and a small ramekin of house-made pâté usually complete the order, which is accompanied by French bread baked fresh daily by the students at the culinary school upstairs. Jakob, who is German by descent and grew up in a family involved in the restaurant business, learned how to cure meats from the age of five. He's now a culinary instructor and executive chef at the restaurant, and his charcuterie is second to none.