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.
But 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