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A new spring menu at the Dobbs Ferry eatery was revealed last week, featuring lighter entrees and a host of classic cocktails, many of which use kitchen ingredients like herbs and syrups.
Executive chef and co-owner Matt Kay, who runs the family-friendly restaurant with his brother, Joe, and mom, Cathy, said he's using less butter and cream and more olive oil. He's also turning to the grill more now that the weather has (finally) warmed up.
And while you can still expect Southern-inspired comfort food like Low Country seafood stew, buttermilk fried chicken and bacon-wrapped meatloaf, you'll also find grilled swordfish, grilled hanger steak and pan-seared salmon. In addition, many items are gluten-free. "We want to have something on our menu for everyone," said Kay.
The Hastings resident who grew up in Dobbs is also a big fan of cereal and anything with "crunch," meaning you'll find cornflake-crusted flounder and corn-on-a-stick rolled in Funyuns, onion-flavored corn snacks by Frito-Lay.
Most everything, however, comes from local sources, including the restaurant's own pear cider.
The restaurant also continues to feature evening specials, including half off wine bottles on Mondays, live music and $1 oysters on Wednesday and a $34.95 two-course lobster dinner, which includes a glass of wine or draft beer, on Thursdays. Reservations are strongly suggested.
Cedar Street Grill is at 23 Cedar St. For information, call 914-674-0706 or visit www.cedarstreetgrillny.com/.
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