Pedigreed toque Chris Cheung (Jean Georges, Nobu) plates cherrywood-smoked fare at this rustic New American bistro. Fixed up like a grandfather’s study, the spot features dark wood, wrought-iron sconces and library tchotchkes (old books, clocks and globes). And Cheung smokes his food like your grampa smokes his pipe: Cherrywood-torched baby back ribs are glazed in sweet chili; smoked cipollini onions bob in braised-bacon soup with winter melon; and seafood is smoldered over the namesake wood, before being topped with Chinese sausage relish. Cocktails get a similar treatment: A rye old-fashioned, muddled with bourbon-soaked cherries, is finished with a splash of liquid smoke.
Cherrywood Kitchen (CLOSED)
|Venue name:||Cherrywood Kitchen (CLOSED)||Contact:|
300 Spring St
|Cross street:||between Hudson and Renwick Sts|
|Opening hours:||Mon–Thu noon–3pm; 5–11pm; Fri noon–3pm,5pm–midnight; Sat 5pm–midnight|
|Transport:||Subway: C, E to Spring St; N, R to Prince St; 1 to Houston St|
|Price:||Average entree: $25. AmEx, Disc, MC, V|