From Greenmarket to Table: Cherries

by Justin Hartung - Citysearch Contributor - 220 Reviews - 30 Lists

Updated: July 24, 2007

This summer, New York's top chefs have been singing the praises of Greenmarket cherries, which are experiencing an especially sweet and tasty crop. From a chilled soup to fruit-topped sushi, here are some cherry creations that are sure to hit the jackpot.

Bada Bings

  1. 1 4 Star Rating: Recommended Patroon
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    160 E 46th St, New York, NY 10017 (map)

    Roast Duck, $29: "I briefly poach pitted dark sweet, white sweet and sour cherries and then incorporate them into the gastrique that accompanies my crispy roast duck dish. I get all my cherries from the Greenmarket at Dag Hammarskjold Plaza near the UN." --Chef Bill Peet

  2. 2 4.5 Star Rating: Recommended Klee
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    200 9th Ave, New York, NY 10011 (map)

    Barbecued Pork Belly, $24: "I use cherries (sweet and sour--almost like a moustarda from Italy) on my barbecued pork belly. It is freaking awesome--the richness gets cut by the acidity from the cherries leaving the belly to just melt away in your mouth. I buy my cherries at Union Square Greenmarket, or if I can't get them there then the Chinatown market or street vendors--wherever I can get them because the season is short and supply is often limited." --Chef Daniel Angerer

  3. 3 3.5 Star Rating: Average Anthos
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    36 W 52nd St, New York, NY 10019 (map)

    Sushi, $18: "Cherries are amazing this time of year, and so I use them on a lot of dishes. I top various sushi-grade fish with pickled cherries and local young goat cheese and fresh mint." --Chef Michael Psilakis

  4. 4 3.5 Star Rating: Average Amalia
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    204 W 55th St, New York, NY 10019 (map)

    Demeter Cocktail, $12: "We order all of our cherries directly from the Union Square Greenmarket. Fresh black cherries are used in our Demeter cocktail with elderflower cordial and gin." --Chef Ivy Stark