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Cherry Point Debuts In Greenpoint With House-Made Cheese & The Flavors Of Spring
By
Nell Casey
Published May 11, 2016
Modified May 11, 2016
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Nick Calcott
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By
Nell Casey
Published May 11, 2016
Modified May 11, 2016
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A former executive sous chef at April Bloomfield's genre-defining gastropub The Spotted Pig is debuting his own restaurant, Cherry Point, this evening in Greenpoint. Situated on frantic Manhattan Avenue between Nassau and Norman Avenues, the space has been furbished with wainscoting and exposed brick, adorned with twee trinkets like a vintage globe and baseballs, overseen by co-owner and former set designer Vincent Mazeau.
Gone are the bowls of borscht and platters of pierogi, replaced with a straightforward menu of new American and classic French dishes. The opening menu includes many seasonal spring touchstones including a Burrata ($14) with fennel, pea shoots and croutons; Seared Poussin ($24) with grilled potatoes, ramps and creme fraiche; and Seared Skate Wing ($22) with peas, favas, spring garlic and morel mushrooms. Chef and co-owner Julian Calcott makes the in-house labne cheese ($10), flavored with miso, mint and honey, in addition to the meat and fish charcuterie.
Garret Smith—also a co-owner and designer of the Michelin-starred program at The Finch—is in charge of the drinks, with a selection of $12 cocktails, craft beer on draft and an approachable wine list that includes $22 carafes of sauvignon blanc from the Loire Valley in France.
664 Manhattan Avenue, 718-389-3828; cherrypointnyc.com
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