Roost in Sparkill: Opening Soon by Chef Kevin Reilly


Chef Kevin Reilly, formerly of Cafe Barcel in Nyack, is opening Roost in Sparkill in the former Woody’s space. He is completely renovating the restaurant, doubling the size of two big windows in front, restoring tin ceilings and redoing the bar.

His menu will be familiar to fans of his cooking at Barcel — it includes such dishes as Spiedini A La Romana (pictured above from when Reilly was at Barcel); Whole Roasted Fish with Escarole; and a Fresh-Ground Burger with Gruyere and Fries or Greens — and he will continue to incorporate some Spanish elements into the menu.

CBKB restaurantBut he’s also adding a little more of a New England influence to some dishes. He’ll serve a lobster roll, and plenty of pan-roasts: clams, mussels, lobster. Reilly will source what he can from local farms, but he won’t be naming their ingredients on the menu, “because it gets a little pretentious,” he says.

Reilly says he’s also treating the bar like a kitchen, using fresh ingredients and juices, and stocking locally made spirits like those from Tutilltown and Black Dirt Distillery.

The new restaurant will have faux wood floors, walnut tables and Venetian plaster walls. There are 30 seats in the dining room, 12 seats at the bar and another 12-15 seats in a private dining room.

Reilly gives credit to his girlfriend, Maria Santini, who is overseeing the construction and design.

“Without her, I wouldn’t even be thinking of doing this,” he says. “If it were up to me, we’d have zebra stripes and plaid.”

Thank goodness Reilly is better with flavors than with colors!

He hopes to open July 1.

The 411 on Roost: 623 Main St. Sparkill,  No phone yet. Check Facebook soon for its page.


here is a sample menu from May. Expect more summery ingredients when the restaurant opens:


Smoked Trout, Pumpernickel, Fennel Butter, Horseradish Cream


Serrano Ham, Charred Bread, Tomato Paste, Olive Oil, Parmesan


Cauliflower with Pistachios, Golden Raisins, Capers and Garlic


Asparagus, Hard Cooked Egg, Croutons


Zucchini with Mint, Pine Nuts and Romano


French Onion Soup Gratinee


Spicy Crab Soup, Brioche Croutons


Corn and Lobster Chowder, Smoked Paprika Oil


Fried Potatoes, Romesco and Truffle Aioli


Slab Bacon, Bourbon-Cider BBQ, Crispy Shallots


Steak Tartar, Garlic Rubbed Baguette, Fresh Egg Yolk


Mussels, Hominy, OD Tomato, Jalapeno and Defiant Ale


Eggplant Parmesan A La Minute, Fresh Ricotta


Spiedinni A La Romana, White Anchovy, Capers and Basil


Grilled Octopus, Skordalia, Olive Puree


Shrimp with Plantains, Dried Red Pepper and Lemon


Fresh Ground Burger, Gruyere, Fries or Greens


Panko Pork Cutlet, Arugola, Fried Egg, Preserved Lemon Mayo


Char Grilled Strip Steak, Chimmichurri Butter, Fries or Greens


Pan Crisped Chicken, Fennel Pollen, Panzanella


Lobster Roll, Spiced Potato Sticks


Whole Roasted Fish, Escarole and Crispy Garlic



About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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