Published February 26, 2013
A SoHo Study of Smoked Deliciousness
We’re going to start today by telling you that a double dry-aged burger with bacon-salt fries may be in
And since you’ve read this far, you might as well keep going...
Bring a ferocious hunger to Cherrywood Kitchen
, a red-tinged study of smoked edibleness, opening
next week in SoHo.
You’re coming here for one simple reason: to do a full swan dive into the menu
. And that menu is... kind of all over the place. Chili-glazed ribs. Caramelized
chicken wings. Blue prawns with lobster and caviar (the way the ocean made them). But in a good way.
See, the only thing it’s all got in common is that the chef (who, by the way, is fresh off stints at
Jean-Georges and Nobu) smoked it—mostly on cherrywood. Just about everything undergoes that
treatment—including the blood oranges on your cheesecake and in your Old Fashioned.
Your time here will begin with a choice. To the left is the marble bar. To your right: a lot of red wooden
two-tops and lamped sconces. In back is a decorative library. Enchanting. Anyway, just two-top it up
. They’ll get you some house-baked bread. It’ll come with a blue-cheese foam.
Now just close your eyes and point at the menu.
You’ve got a 3.5% chance of hitting burger.
300 Spring St
New York, NY 10013