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The New York Times
"Refined British Restaurant Found Hiding in a Brooklyn Bar"
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Bon Appetit
Bon Appetitit's NYC100 - "Stop in for a quick snack, or settle in for a marathon dinner. Either way, you'll leave happy."
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Grub Street
"It’s Boom Times for Bone-Sucking Ribs in New York"
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Munchies
"Cooking Beef Tongue Isn’t as Intimidating as You Might Think"
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Eater NY
"This past fall, former Beatrice Inn head chef Ed Szymanski took over as the executive chef at Greenpoint neighborhood bar and restaurant Cherry Point, adding a meat-focused menu that earns praise from the Times critic Pete Wells, who doles two stars upon the British restaurant."
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The New York Times
Low-Key Greenpoint Has a Little of Everything
“In the evening, Cherry Point serves mostly small plates, such as Oysters on Rosemary with Rosemary-Smoked Hollandaise, accompanied by cocktails like a Thinking Cap, made with rye and house-made rootbeer bitters, and wines from a well-chosen list.”
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NYMag.com
“The restaurant is located in a former Polish butcher shop, but the space was meticulously reworked. There’s a fancy cooper-and-walnut bar, vintage factory lights, … an old tin ceiling, and lots of wood and brick that looks straight out of a designer farm.”
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Zagat
“Inside a refurbished 1930s butcher shop, this woodsy Greenpoint eatery by an alum of The Spotted Pig focuses on house-made charcuterie, American bistro dishes and seasonal sides and salads. There are also unique cocktails and boutique wines, some served by the glass and carafe.”
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Michelin Guide
“The rustic space now houses a buzzing open kitchen, great music, and jumbo windows that look out over the neighborhood, offering prime people-watching”
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Gothamist
The 11 Best New Restaurants Of 2016
“… the charcuterie's the stuff dreams are made of—and I have, in fact, dreamed of it.”
