Review: Cherrywood Kitchen in Soho
My
friend and I had the pleasure of trying out Cherrywood
Kitchen this month, a brand new hot spot
from restaurateurs Konstantin
Ziring and Vladimir Kuznetsov and Executive Chef Chris Cheung from Jean-Georges and Nobu fame. This
place is a great after work spot in the heart of Soho on Spring between Hudson
and Greenwich Street that offers New American cuisine.
We
started ourselves off with some cocktails, typical mentality for after work.
We tried the Elderflower Champagne, which was crisp and refreshing
with the hint of orange bitters. The second choice was the Vodka
Cider,which was not complete without a sliced apple wedge floating around in it.
We
were served the Ciabatta with Whipped Blue
Cheese Cream without even having to ask for it! The freshly baked bread was worth the
carbs!
For starters, we ordered the Housemade Refrigerator Pickles with Butter Roasted Peanuts and Lobster Tacos. Don’t be fooled by the name, the refrigerator pickles included additional pickled vegetables that made it seem like a perfect palate cleanser between courses. The butter roasted peanuts were on the spicier side, but were fulfilling as a bar snack. The tacos were on the smaller side, but the flavors made them seem much larger than they were.
We
moved on to some small plates and tried the Micro
Greens with Pear Vinaigrette and Goat Feta and Braised Bacon Soup with
Smoked Cippolini Onions and Radishes. The micro greens end up being a
pretty decent portion because of the homemade bread underneath the greens
(carb-avoiders beware!), and the flavors surprisingly melded well together. The
soup is also a pretty large serving, and the bacon is thick-cut and cooked to
perfection.
We
were getting pretty full and wanted to save room for dessert, so we decided to share
the Seared Duck large plate with
Crispy Sweetbreads, Spring Radishes and Cherry Glaze. The combination of flavors was
filling and the duck with the cherry glaze was extremely flavorful. We paired
that dish with the side of French Fry Ends with Bacon Crumble, which will be a perfect
addition once they open for brunch.
We paired our entrée with the Cherrywood
Sangria,
made with red wine, peach liqueur and seasonal fruit and namesake, the
Cherrywood, concocted from Hornitos Tequila, cherry puree, and lime. Both options
were sweet, refreshing and paired well with the duck.
For dessert we were urged to try
to the homemade ice cream, which was a mixture of Coffee, Hibiscus Tea, and
Cherry Ice Cream. The cherry combination was velvety and smooth and might be
the best ice cream I've ever had. Considering how much ice cream I have had in
my lifetime, that is not to be taken lightly! It was a great note to end the
dinner on.
For
more information on the menu, please visit, http://cherrywoodkitchen.com/
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| Photos courtesy of Oleg March |
