Spring Menus Have Sprung! Cedar Street Grill, Dobbs Ferry.

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Our long cold winter had us singing the blues but the debut of lighter fare and a new spring menu from our talented chef encourages us to sing a happier tune. The joys of longer days and warmer nights are just around the corner. Perfectly steamed lobster served “on-ice” kicks off the season just right at Cedar Street Grill for Thursday Lobster Night. Kay boys3Located in one of the quiet Hudson Rivertowns, this restaurant offers American themed fare. Serving up special cocktails with fun names like the City Slicker or Palisades Madras, many include the fabulous tastes of local beers and CSG’s own Pear Cider (GF). Their fresh comfort food has many interesting twists. There is something for everyone, which is the chef’s motto. Enjoy this peek at their new menu. Here you will see families, local folk and those seeking out a great atmosphere with traditional pub fare with a flare. Family owned and operated, Chef Matt Kay, and brother/Manager Joe treat everyone like family. On most evenings you can also find mom, Cathy Kay (Dobbs Ferry’s Deputy Mayor) greeting guests at the door. Both Matt and Joe are musicians and love to join in during the weekly live sessions. Chef Matt’s passion for creating specialty dishes began as he watched his grandmother (a former restaurateur herself) cook Italian delicacies. The duo can be seen locally during the fall Ferry Festa and on the streets of Manhattan roasting a pig for a live news segment.IMG_6852funyuns-originalRemember Funyons from your youth? Aptly named, FUNYONS, were first produced in 1969 by Frito-Lay. Our playful chef has “corn-ered” the market (buying them retail on Amazon due to a lack of availability in our area and the popularity of this summer “fun-yon” dish.) So punny but it really tastes amazing! This corn-on-a-stick is slathered in creole sauce, rolled in the crushed onion-flavored corn snack and dusted with lime zest for a final zip. IMG_6857Another summertime favorite, now on the starter menu, is fresh shucked clams soaked in brine. They are flour dusted, then flash fried to a crisp yet still moist deliciousness. The clams are served with a house-made tartar sauce, then topped with a lemon and herb gremolata for a beautiful ocean fresh taste.IMG_6851Chef is known for his fried chicken as it has received many public accolades. It is marinated in a 24 hour buttermilk bath and dredged in pepper flour for an amazing crispy outer shell. What makes this perfectly cooked chicken extra special is his Sriracha and local Crown Maple syrup sauce that is lip smacking good!Octopus Cedar Strret GrillFeatured as a special and “pretty as a picture,” grilled octopus over gently dressed cucumber salad fits the lite summer fare now featured.swordfish2Our chef has introduced a grilled swordfish steak but stays true to his Southern and New Orleans style of cooking by serving it blackened over rice and beans.

sproutsDon’t fret, the CSG’s now famous crispy Brussels sprouts with bacon, almonds, and a touch of local Crown Maple syrup are still on the menu after being warned by patrons not to remove it from the regular menu as they are truly addictive!

I am Donna Monaco Olsen, coordinator for the Taste of Westchester Continuing Education program and Chef Matt will be teaching a cooking class on Tuesday, May 12, 5:30-7:30 pm, $15 education fee + $25 sampling fee #13348. This chef will demonstrate in his restaurant a beautifully composed salad consisting of watermelon, local goat cheese, Applewood smoked bacon, and toasted almonds over Frisse, adorned with an aged balsamic reduction. Then the secrets to a perfectly grilled meal with skirt steak, Idaho potatoes, and local ramps, with a fresh Chimichuri sauce. For dessert a lesson on a winning combination, locally sourced grilled peaches, crushed graham crackers, and cinnamon spiced whipped cream, with a Kentucky bourbon caramel sauce. Sign up for class with WCC at 914-606-6830 x1 (including registering for the special summer themed classes.)

Although this writer has not gotten up early enough on a Sunday to make it yet, it is worthy to note that this is a hot spot for the brunch crowd. Many special breakfast offerings including egg dishes are featured and the bar now has Prosecco on tap (an Italian white sparkling wine) perfect for those morning Mimosas.

Go to:   Cedar Street Grill, 23 Cedar Street, Dobbs Ferry, 914-674-0706

Open: Monday:  Lunch 11:30am-4pm  Dinner 5-10pm
Tuesday:  Closed
Wednesday & Thursday:  Lunch 11:30am-4pm Dinner 5-10pm
Friday & Saturday:  Lunch 11:30am-4pm Dinner 5-10:30pm
Sunday:  11am – 9pm Serving Brunch

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About Author

As a contributing blogger and the author of "Chef’s Tip", Donna Monaco Olsen recaps great cooking demonstrations from local restaurants. As the the coordinator for Westchester Community College’s Continuing Education program, named “A Taste of Westchester,” she writes the program, which offers more than 35 cooking classes each semester, and recruits chefs to do cooking demonstrations in their restaurants. She holds a full time position in the education field, and in her off time develops and contributes recipes for cookbooks. She is an avid baker and a former cake decorator who created many custom designed specialty cakes. Along with her husband, she reviews restaurants on Small Bites during Hudson Valley Restaurant Week.

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