Charcuterie boards have been around for a long time, but they have become a trendy appetizer made of an elegantly arranged selection of meats, cheeses, crackers, breads, fruits, nuts and spreads.
The concept comes from the French cooking technique, charcuterie, which is devoted to various forms of preserving meat, which was imperative before refrigerators.
Aside from having visual appeal, charcuterie boards are highly customizable, easy to put together and can offer a variety of tastes and textures all on one platter.
Here are some restaurants that offer charcuterie boards, one in each Treasure Coast city where applicable, including some that are less-obvious choices than your tried-and-true favorite.
INDIAN RIVER COUNTYCC’s Place, Sebastian
The wine and craft beer bar owned by Cindy and Ron Carlson originally opened just south of its current location in River Park Plaza. It offers a cozy atmosphere with live music, jam sessions and indoor seating options, including the bar, couches and tables, as well as an outdoor dining area. The menu features a charcuterie board, but it is advised to call ahead or check their Facebook for menu updates.
482 U.S. 1, Sebastian; 772-571-5674; Facebook
The Kilted Mermaid, Vero Beach
The funky, eclectic neighborhood pub owned by Linda Moore was opened over a decade ago in downtown Vero Beach. It has a warm, relaxed atmosphere, offering over 25 local and international wines by the glass, as well as more than 80 craft and imported beers. It offers indoor and outdoor seating and hosts live music, open mic nights, trivia nights and LGBTQ shows. The wide-ranging menu features cheese and dessert fondue, vegan fondue, flatbreads, salads, sandwiches, pies, bowls, small plates and customizable cheese and charcuterie plates. Options for the plates include Rogue Oregon blue cheese, vegan feta, herbed salami, Havarti, prosciutto, Claddagh Bó whiskey cheddar and brie.
1937 Old Dixie Highway, Vero Beach; 772-569-5533; website
ST. LUCIE COUNTY
The downtown Fort Pierce restaurant owned by Gary Sofen was opened in the former private party room of its sister restaurant, 2nd Street Bistro, in 2025. It serves small plates and elevated craft cocktails. The menu features an artisanal cheese board with the chef’s choice of three assorted cheeses, crackers, grapes, marcona almonds and truffle honey; a charcuterie board with the chef’s choice of three assorted meats, crostini, apricots, jam, stone ground mustard and olives; and a mixed board with everything on the artisanal and charcuterie boards.
118 N. Second St., Fort Pierce; 772-293-9175; website
Brother and sister team Mark Carbone and Danette Hilburn opened the beer and wine bar in 2008. It has self-serve wine machines and numerous, ever-changing craft beers on tap, ciders and THC/CBD seltzers. There is indoor and outdoor seating. The menu features customizable boards with options including three or five cheeses with or without meat, or the meat trio. Guests pick from their list of Boar’s Head cheeses, which they pair with Superiore Sopressata, Bianco D’Oro Dry Salame and uncured Genoa salame as well as a variety of crackers, banana peppers and grapes.
1680 St. Lucie West Blvd., Port St. Lucie; 772-446-7550; website
MARTIN COUNTYPort Barna, Jensen Beach
The family-owned and operated restaurant specializes in healthy cuisine with authentic flavors from around the world, including Mediterranean, Moroccan, Greek, French, Spanish and Italian food. It features a full bar with craft cocktails and an extensive wine menu. There is indoor and outdoor seating. It offers a cozy atmosphere, serving fresh seasonal dishes with innovative takes on classic cuisine. The menu features a serrano and manchego wood with serrano ham, manchego cheese, Irish whiskey cheddar and Spanish bread with tomato sauce; and a Spanish wood with manchego cheese, Iberico salami, chorizo, green olives and Galician bread.
The Gafford, Stuart
Palm City residents Rick and Elizabeth Wilson and their son, Taylor, opened the downtown Stuart restaurant in 2012. The family also owns Palm City Social in the Martin Downs Village Center in Palm City and Rick has over 30 years in the restaurant industry. The restaurant, where casual meets upscale, serves American cuisine and has indoor seating, a covered outdoor dining area and a full bar. The menu features a meat and cheese board with the chef’s daily choice of charcuterie and artisan cheeses, local honey, whole seed mustard, Gafford pickles and artisan crackers.
The Pearl, Port Salerno
The waterfront bar and restaurant is in the Fish House District & Marina on the Manatee Pocket in the historic fishing village of Port Salerno. It has a vibrant, open-air atmosphere with couches, tables and a bar right off the dock. The chic restaurant has a wide selection of craft cocktails and serves small plates made from seasonal, local and fresh ingredients. It frequently offers live music and events. The menu features a seasonal charcuterie board with the chef’s selection of seasonal fruits, jams, cheeses and meats.
4745 S.E. Desoto Ave., Stuart; 772-324-8268; website
Chef Pablo Bouqet, who previously owned Port Barna in Jensen Beach, opened the Spanish tapas bar and grill in 2025. Bouqet is from Mar del Plata, Argentina, and previously owned restaurants in Buenos Aires, Argentina, and Sao Paulo, Brazil. It has a casually sophisticated atmosphere with indoor and outdoor seating. It serves traditional dishes with an innovative flair inspired by authentic Mediterranean, French and Spanish cuisines, crafted from seasonal ingredients. The TapasTerra wood charcuterie board features manchego, grana padano, fuet, chorizo, Cantimpalo, kalamata olives and Galicia bread.
The Grove Cucina & Wine Bar, Hobe Sound
Husband and wife sommelier team Jen and Luis Reyneri opened the restaurant in 2019 with the mission to carefully curate cuisine and culture. It has earned a spot on Wine Spectator magazine’s list of “Piping-Hot Pizza Places with Terrific Wine” for numerous years, which boasts the restaurant’s evolving international wine list and specialty pizzas. It has a wine lounge and indoor and outdoor dining areas. The restaurant has a scratch-kitchen menu which includes Mediterranean-inspired dishes, Italian classics, hand-tossed pizza with dough made fresh daily, regionally inspired cuisine and rotating specials. Grazing board options include a 12-inch grazing charcuterie pizza box and a 9-inch grazing charcuterie box. They come with assorted crackers, the finest cured meats and artisanal cheese, sweet and spicy peppers, seasonal and dried fruits, olives, nuts, jams, spreads, honey and more.
Eve Pierpont is TCPalm’s freelance food writer. Contact her at eve.pierpont@tcpalm.com.
Dining and Cooking