Cherry Point (CLOSED)

It may be set in the former home of a 1930s Polish butchery, but there are no Slavic specialties on offer at this 57-seat Greenpoint newcomer, named after the neighborhood’s onetime eponym. Instead of placki and pierogi, former Spotted Pig sous chef Julian Calcott turns out New American numbers splashed with French and Mediterranean flavors: seared poussin with grilled potatoes, koji-rubbed steak au poivre, and seared skate wing with favas and lamb bacon. Calcott does honor the space’s meaty beginnings, however, with a selection of house-made charcuterie like pork-and-prune pâté and chicken-and-ramp boudin blanc. Partner Garret Smith (the Finch) designed the drinks menu, stocked with by-the-glass French Loire Valley wines, local craft beers (Greenport Harbor Otherside IPA, Ommegang Hennepin) and cocktails like a house sour charged with smoked Scotch; while fellow partner Vincent Mazeau, a former set designer and art director, handled the decor: a woodsy spread of midcentury chairs, vintage tchotchkes (globes, baseballs) and an antique chestnut bar.