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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 your future.

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.
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