Cherry Showcases A Straightforward, Farm-To-Fire Menu With Local Ingredients
*Brunch update below.
Showcasing an open fire kitchen, Cherry’s menu centers around a new, 15-foot custom-built Infierno Grillworks wood-fired grill — the largest in the D.C. area — that utilizes a custom blend of cherry, red oak, white oak, hickory and pinot woods to impart uniquely bold flavors into each offering.
Cherry Chef de Cuisine William Morris’ menu emphasizes simple from-scratch cooking and accessible food that stands for itself, with elements of each dish touching the fire, from starter courses through dessert.
Signature starters from the Cherry kitchen include Grilled Avocado, charred on the outside to replicate the look of the avocado rind, served with house-made barrel aged hot sauce, grilled lime and trout roe, and Tuna Crudo, served with kaffir lime and charred melon to replicate charred meat, finished with chicharrones and Thai chili oil.
For main courses, guests can indulge in a Half- or Whole-Roasted Chicken served with Meyer lemon and a toasted sesame scallion butter. Plates such as the Wood Fired Shrimp, paired with chorizo, caper berries, piquillo peppers and herbs satisfy seafood lovers.
A highlight of Cherry’s menu are dry aged meats, including a 45-day aged Ribeye and a 30-day aged Kansas City Steak. Guests are also able to order large format meals like suckling pig and specialty cuts of beef, which will require 48 hours’ notice to prepare.
Vegetable sides get the fire treatment at Cherry, with Ember Roasted Carrots prepared in a firebox just above the flames, finished with mint, pistachio and lemon, and Roasted Hen of the Woods Mushroom with citrus and herbs grilled over the embers. Dessert brings Warm Cherry Pie, served in cast iron and finished with a Sichuan peppercorn ice cream.
World-renowned mixologist Cocktail Professor will use spirits sourced from within 50 miles of Washington, D.C. Signature sips include the Washington Botanical Society, featuring Ivy City Gin, cilantro, lemongrass and lime, and the Oyster Bay, boasting mezcal, banana liqueur, lemon, sea salt, prosecco, and an oyster shell shooter. The bar menu also offers a selection of barrel-aged spirits made especially for Cherry.
- Brunch will be held every Sunday moving forward from 11 am-3 pm
- The brunch buffet is $40 and comes with one cocktail.
- Or + $25 for bottomless mimosas and bellinis.
The 60-seat restaurant offers a full-service a la carte menu, serving breakfast, lunch, dinner, a pre-theatre menu.
Follow @cherrywdc on Instagram.
*Photo by Joy Asico.