Main content starts here, tab to start navigating
-
The New York Times
"Cherry Point sits on Manhattan Avenue in Greenpoint, a few steps from the corner where Bedford Avenue, having flowed all the way across Brooklyn from the shores of Sheepshead Bay, suddenly comes to an end."
-
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."
-
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.”
-
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”
-
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.”
-
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.”
-
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.”
-
Gothamist
This Is The Best Thing I Ate All Year In NYC
“… the Whitefish Salad at Cherry Point I could happily eat every day until my last day.”
-
Grub Street
The Absolute Best Charcuterie in New York
“Chef and partner Julian Calcott is something of an unrecognized charcuterie savant. His whole-animal butchery program at this Greenpoint restaurant yields an ever-evolving lineup of small-batch terrines, rillettes, saucissons, and wursts.”
-
The Infatuation
“If Balthazar had a cooler, younger brother who lived in Greenpoint, that cooler, younger brother would be Cherry Point.”
