New York City College Of Technology, CUNY
Department of Hospitality Management
Janet Lefler Dining Room
Memorandum
To:Prof.Abreu
From:Malcolm Pendarvis
Date:February 21, 2019
R.E:N.Y Times Review #4
The New York Times article that I have read this week was written by Pete Wells on the Cherry Point a bar which resides on Manhattan Ave. in Green point. Opened in 2016, taking over a polish restaurant called cinnamon originally specializing in various meats. In the article it states that a new chef has taken over in the bar with the customers none the wiser. People come to the cherry point not so much for the food, but for happy hour, where Wells describe the servers as people” whose hairstyles take a minute to adjust to”. Wells goes on to describe the interior as “old-timely wainscoting, and its central bar, easy to mistake for a tavern”. The bar itself has an older feel to it, instead of a bar you would find in the U.S you would find a tavern that is common in the U.K.
In the article, what is shown to me is that Wells goes on to explain the people although out happy hour at the Cherry Point Bar will drift in and out, but none will stay for the food. Those who did were treated to smoked olives, bite-sized pigs head croquettes in a pale pinkish ketchup made from pears;made you curious about what the kitchen was up to. He describes the dining room at “one point smelling like a herb garden in August”. His experience was kinda confusing with some of the entrees, but the English theme came back with desert. He loved the possets, called the treacle dry, and the toffee pudding surprising.
Once again we come to the question, “would I eat here?” the answer is yes. Why is because this place seems to be a gem that is hidden. Its a bar that has nice priced drinks, but the real surprise is their assortment of dishes, and how creative they can get with them. Places like Cherry Point I like to go to because its a adventure to find, and check out what they have to offer.
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