Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
Cheryl's Global Kitchen
By
Jordana Rothman
Published Feb 15, 2007
Modified Mar 7, 2008
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
By
Jordana Rothman
Published Feb 15, 2007
Modified Mar 7, 2008
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
On the hunt for a lunch/brunch spot whose griddle cook we don’t know by name, Gothamist headed to the newish Cheryl’s Global Soul, a cozy little eatery from Food Network personality Cheryl Smith (of Soul Kitchen).
The restaurant’s comfort is encapsulated by Smith herself whose long plaits and almost cherubic grin made us forgive the spotty climate control (Cheryl’s vacillates from bitter cold to dry heat). In fact, her warmth nearly had us forget that she’s spent much of her life in a kitchen (Marion’s and Tocqueville to name a few), until she barked for a beer and guzzled it with impressive, even endearing vim.
The décor is minimal; limed brick, planks of rough-hewn wood wrapping the ceiling and northern wall, and a handful of basic, modern chairs—all of which, on a recent Sunday, were happily filled.
And with good reason. Cheryl’s opens at 9 a.m., with a selection of pastries baked fresh on premises. A lunch menu features well-portioned sandwiches like The Steve, a perfectly executed B.L.T. piled thick with slices of maple-cured bacon, or The Heidi, a lighter option made with boiled eggs, avocado, sprouts and finished with a delicate herbed vinegar. We couldn’t resist a pot of Cheryl’s crispy fries, sprinkled liberally (too liberally for our dining companion, just perfectly for us) with coarse salt. Brunch items include Poached Eggs on smoked trout hash, dense slabs of French Toast and fluffy pancakes studded with fruits from the Grand Army Plaza Greenmarket.
With entrees ranging from $13-22, Cheryl’s dinner menu is a bit on the steep side for the neighborhood. But dishes like Bulgogi-Marinated Rib-Eye, Grilled Jerked Chicken Wings (an appetizer), and Tamarind Roasted Chicken will likely call us back for a second round.
“Every culture has soul food,” says Smith of her simple menu that trots from North Africa and Japan to the Southern states without missing a beat. “This is just the way I like to eat.” Last weekend, no less than twelve members of the Smith clan were gathered around a table sharing bites of red velvet cupcakes. You can’t get more soulful than that.
Cheryl’s Global Soul
236 Underhill Avenue
Brooklyn, NY 11238
347.529.2855
Photos by Daniel Krieger
Tagged
brooklyn
brunch
chicken
culture
Daniel Krieger
dining
food
food network
french toast
gothamist
grand army plaza
Grand Army Plaza Greenmarket
japan
kitchen
north africa
photos
Poached Eggs
restaurants
sandwiches
Soul Food
the smith
wings
Jordana Rothman
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
North African restaurants are rare in NYC. These 10 are the best.
Egyptian, Moroccan, Algerian and Tunisian food is delicious but underrepresented in the city.
By
Robert Sietsema
Published Oct 10, 2026
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Food
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Frozen yogurt is back in New York City. So are the super long lines.
By
Sonia Rao
5 NYC banana puddings as good as Magnolia's
By
Hannah Frishberg
Where to eat in Greenpoint, Brooklyn right now, from Polish to Sichuan to Iberian
By
Robert Sietsema
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .