Tomorrow, a new restaurant opens in the Hudson Square area of Soho — and though at first glance the menu seems like standard New American bar food, it’s more adventurous and ambitious. Chef Chris Cheung, an alum of Nobu and Jean Georges, is serving dishes like spring vegetables with crispy smoked mushrooms (made in the kitchen’s custom smoker), braised bacon soup, and lamb shoulder with bone marrow rice — which is also offered on its own as a side dish. You can also find more traditional options like caramelized chicken wings, soft-shell crabs, and French-fry ends. With sangria and several drinks with fruit purees, the cocktail list is well-suited for the incoming warm weather. Take a look at the menu and a few of the dishes, ahead.
Salmon Head SaladPhoto: Melissa Hom
Bone Marrow Clay Pot RicePhoto: Melissa Hom
Valrhona Chocolate with Caramelized Banana and Sesame FrittersPhoto: Melissa Hom
Cherrywood Kitchen, 300 Spring St., nr. Hudson St., 646-559-2328