Have you ever felt nostalgia for a place you’ve never been before? I felt that way when I walked into Cherry Street Tavern. Maybe it was the long, dark wooden interior with a stage for musicians that felt reminiscent of my college days. Maybe it was the collection of old church pews in the back that reminded me of my childhood. Or maybe the proliferation of iconography from the Middle Ages and medieval knight armor reminded me of the inordinate amount of time I’ve spent in museums.
Regardless, I felt that sense of coziness you feel when you return somewhere familiar my very first time at Cherry Street Tavern.
Owner Marty Bohannon is a family man. This is evident, as his younger brother Matt works with him, as does his own son. Also, he is undeterred by families coming in for dinner and bringing their kids with them. He wants Cherry Street Tavern to be a place for locals, as well as visiting tourists. And perhaps most importantly, a place for them to meet. He has the noble vision of wanting to help improve the quality of people’s lives. He does this through fundraisers and community organizing events that he plans with his team and with the curation of delicious food from executive chef Joslyn Kernahan.
Kernahan knows how to play the hits, featuring that same thread of nostalgia through your favorite foods. The tavern burger has pickles and sauteed onions under a handful of lettuce and tavern sauce — you can also get double the beef if you order the double patty burger for $3 more. When I tell you that the tater tots are put-them-in-your-pocket good, I’m as serious as Napoleon Dynamite. They are perfectly salted and hot and crispy. The chicken nibs are brined with pickles and have a kick of JosSauce, which is a garlic honey habanero hot sauce. They’re served with honey mustard, and I’d suggest an ice cold pilsner from 3 Floyds or a classic house cocktail like a Negroni to complete the picture.
The Wednesday Market Special features local ingredients from farms and local businesses found at the Main Street Farmers Market. One week, Kernahan used chicken from Hoe Hop Valley Farm and okra from Crabtree Farms for a gumbo and rice dish. Another week she used the “Not Quite White” loaf from Bread and Butter for a sweet toast spread with bourbon chestnut butter and dollops of salted cantaloupe jam from Jones Fruit Farm, topped with lemon.