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New York

CHERRY POINT

BEST NEW BISTRO

CHERRY POINT

SHORTLISTED BY BISTRONAUT #2

WHO
Owner Vincent Mazeau, a former set designer who is half-Scottish and half-French, opened a first iteration of Cherry Point in May 2016. The initial menu was a more basic take on European bistro food. New executive chef Yusuf Lovett was born in the UK and sharpened his pencils in some of Great Britain’s most renowned gastropubs and fine dining establishments, before coming to work to New York (Legacy Records, The Finch). He’s a notorious forager and pastry master and brings a new English leaning menu.. 

FOOD
British farm-to-table, with a big focus on nose-to-tail and delicate touches (homemade everything, pretty plating, etc.).
Start with a table order of:
A house-made charcuterie board (3 for $28): finocchiona, ‘nduja and copa served with sourdough, mustard and seasonal pickled vegetables.
A beautiful English snacks ($6 each), like the addictive deviled eggs topped with crispy capers and white anchovy or the pigs’ foot croquettes – a hit.
Continue with a bright salad of grilled snow peas, fresh cheese and mint ($15) to balance out the mouthwatering beef tartare & shaved bottarga on beef drippings-infused toast, and the quail on toast with pickled prune and port wine broth ($19). If you’re taking a brief meat break, the steamed cockles with chili butter and blood orange ($18) will do just fine.
DO keep your appetite alive though because there is MUCH more to come. I strongly recommend coming with a group so that you can order the family-style dishes: the 70-day dry-age rib of beef served with a “side” of roasted, crispy bone marrow and decadent chicken fat hollandaise sauce (order a market green salad if you need to breathe), and the unmissable, Instagram-worthy meat pie with stuffing that changes seasonally (from chicken, leek and wild mushroom to bacon and pheasant).
Finish off the feast with the citrus posset, a lovely, old fashioned lemon curd classic, preciously topped with an Earl Grey meringue ($10) and, if you’re feeling brave, the warm and addictive sticky toffee pudding ($10).

DRINKS
A thoughtful and reasonably priced selection of wines chosen from “unique, independent” producers without too many of the usual suspects. A nice discovery was a Greek orange sparkling wine, the Paleokerisio from Domaine Glinavos 2016 (Debina – $28 for a 500 ml bottle) or a fresh floral red, the Pedralonga from Tinto DoUmia 2016 (a Mencía, Caiño tinto, Espadeiro blend – $55).
They also have elegant cocktails, like the Cherry Point Sour (smoked Scotch, fresh lemon, a splash of Bordeaux, shaken on the rocks – $14), and an entire section dedicated to martinis (“the ‘Tinis” – $14 each).

DECOR
The restaurant used to be a butcher shop. Now it’s a bit of a Disneyland bistro revamp (zinc, bois, vintage gadget overload etc.), but the vibe is cozy and the central bar and open kitchen give a feeling of intimacy.

SEATING
Bistro chairs and tables – try to sit away from the windows, it gets cold in the winter. Would probably try to sit near the open kitchen next time, since it’s such a rare thing in New York.

NOISE
Cherry Points takes the music very seriously. A big part of the staff are accomplished musicians and contribute to the restaurant playlists with different times and vibes. From Nigerian disco to R & B, indie rock and post-punk. 

VIBE
Very European, bustling. It feels like being at a dinner party at your best English friend’s house. The service is warm and the room feels bustling with an unpretentious mix of Greenpointers and people who schlepped there especially for the food.

SERVICE
Adorable, accommodating, clearly happy to work there.

WOULD RECOMMEND
100%. It’s a sleeper hit and a relaunch that makes perfect sense. It’s rare in NY for a restaurant to get a second chance, and this one clearly deserves it. A young and creative chef, food that’s thoughtful but also familiar, good ingredients, good wines. Warm and unpretentious. 

WHO
Owner Vincent Mazeau, a former set designer who is half-Scottish and half-French, opened a first iteration of Cherry Point in May 2016. The initial menu was a more basic take on European bistro food. New executive chef Yusuf Lovett was born in the UK and sharpened his pencils in some of Great Britain’s most renowned gastropubs and fine dining establishments, before coming to work to New York (Legacy Records, The Finch). He’s a notorious forager and pastry master and brings a new English leaning menu.. 

FOOD
British farm-to-table, with a big focus on nose-to-tail and delicate touches (homemade everything, pretty plating, etc.).
Start with a table order of:
A house-made charcuterie board (3 for $28): finocchiona, ‘nduja and copa served with sourdough, mustard and seasonal pickled vegetables.
A beautiful English snacks ($6 each), like the addictive deviled eggs topped with crispy capers and white anchovy or the pigs’ foot croquettes – a hit.
Continue with a bright salad of grilled snow peas, fresh cheese and mint ($15) to balance out the mouthwatering beef tartare & shaved bottarga on beef drippings-infused toast, and the quail on toast with pickled prune and port wine broth ($19). If you’re taking a brief meat break, the steamed cockles with chili butter and blood orange ($18) will do just fine.
DO keep your appetite alive though because there is MUCH more to come. I strongly recommend coming with a group so that you can order the family-style dishes: the 70-day dry-age rib of beef served with a “side” of roasted, crispy bone marrow and decadent chicken fat hollandaise sauce (order a market green salad if you need to breathe), and the unmissable, Instagram-worthy meat pie with stuffing that changes seasonally (from chicken, leek and wild mushroom to bacon and pheasant).
Finish off the feast with the citrus posset, a lovely, old fashioned lemon curd classic, preciously topped with an Earl Grey meringue ($10) and, if you’re feeling brave, the warm and addictive sticky toffee pudding ($10).

DRINKS
A thoughtful and reasonably priced selection of wines chosen from “unique, independent” producers without too many of the usual suspects. A nice discovery was a Greek orange sparkling wine, the Paleokerisio from Domaine Glinavos 2016 (Debina – $28 for a 500 ml bottle) or a fresh floral red, the Pedralonga from Tinto DoUmia 2016 (a Mencía, Caiño tinto, Espadeiro blend – $55).
They also have elegant cocktails, like the Cherry Point Sour (smoked Scotch, fresh lemon, a splash of Bordeaux, shaken on the rocks – $14), and an entire section dedicated to martinis (“the ‘Tinis” – $14 each).

DECOR
The restaurant used to be a butcher shop. Now it’s a bit of a Disneyland bistro revamp (zinc, bois, vintage gadget overload etc.), but the vibe is cozy and the central bar and open kitchen give a feeling of intimacy.

SEATING
Bistro chairs and tables – try to sit away from the windows, it gets cold in the winter. Would probably try to sit near the open kitchen next time, since it’s such a rare thing in New York.

NOISE
Cherry Points takes the music very seriously. A big part of the staff are accomplished musicians and contribute to the restaurant playlists with different times and vibes. From Nigerian disco to R & B, indie rock and post-punk. 

VIBE
Very European, bustling. It feels like being at a dinner party at your best English friend’s house. The service is warm and the room feels bustling with an unpretentious mix of Greenpointers and people who schlepped there especially for the food.

SERVICE
Adorable, accommodating, clearly happy to work there.

WOULD RECOMMEND
100%. It’s a sleeper hit and a relaunch that makes perfect sense. It’s rare in NY for a restaurant to get a second chance, and this one clearly deserves it. A young and creative chef, food that’s thoughtful but also familiar, good ingredients, good wines. Warm and unpretentious. 

CHEF

Yusuf Lovett

OPENING HOURS

Closed Mondays.

RESERVATIONS

The restaurant accepts bookings via their website. Book day of or a bit ahead for larger parties.

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