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Rivertowns Daily Voice serves Dobbs Ferry, Hastings & Irvington

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Menus, Leaves Change Along the Hudson River

The Applejack Toddy at Cedar Street Grill
The Applejack Toddy at Cedar Street Grill Photo Credit: Dina Grace Zoe Sciortino
Cedar Street Grill's sausage and grits
Cedar Street Grill's sausage and grits Photo Credit: Dina Grace Zoe Sciortino
Grilled cheese slider: brioche, applewood smoked bacon, cheddar and smoked tomato jam
Grilled cheese slider: brioche, applewood smoked bacon, cheddar and smoked tomato jam Photo Credit: Dina Grace Zoe Sciortino
Cedar Street Grill's Thyme Out
Cedar Street Grill's Thyme Out Photo Credit: Dina Grace Zoe Sciortino
Cedar Street Grill's pork chop dish
Cedar Street Grill's pork chop dish Photo Credit: Dina Grace Zoe Sciortino
A mini version of Cedar Street Grill's crab cake over creamed corn
A mini version of Cedar Street Grill's crab cake over creamed corn Photo Credit: Dina Grace Zoe Sciortino

RIVERTOWNS, N.Y. -- If the rainbow foliage along the Hudson River is the best thing about fall in the Rivertowns, then local fall/winter menus come in second.

Local restaurateurs are switching their menus with the season to offer hearty alternatives that will surely keep you warm you throughout winter.

Cedar Street Grill – 23 Cedar St., Dobbs Ferry,  914- 674-0706

Two words could be used to describe this restaurants fall/winter menu: decadent and delicious

“We’re blessed with Hudson Valley farms,” said chef Matt Kay, who owns the restaurant with brother Joe Kay and mother Dobbs Ferry Deputy Mayor Katherine Kay. “I wanted to showcase that and support local businesses.”

Their fall twist on grits leaves you happily cozy with creamy, rich parmesan grits topped with chopped smoked figs, toasted almonds and a spicy andouille sausage.

Cedar Street’s juicy pan roasted pork chop is accompanied by wild rice, almonds, raisins and maple apple jam, and is a sophisticated throw back to the American classic pork chops and applesauce.

Their cocktail menu is also suited to the season with drinks like the Haymaker a spiced pumpkin vodka with Crown maple syrup, ginger beer, fresh lime juice garnished with an orange peel. The Applejack Toddy is served warm and is made with Laird’s Applejack, local cider, honey, cinnamon syrup and shaved nutmeg.

Xaviars X20 on the Hudson , 71 Water Grant St., Yonkers, 914-965-1111

Chef Peter X Kelly’s menu at X20 Xaivars on the Hudson always reflects the seasons and utilizes local items harvested during specific times of year.

“All restaurants should embrace the concept of seasonality,” Kelly told Daily Voice. “It allows us to showcase our farms, our region and our products and leaves a much smaller carbon footprint on our environment.”

Kelly’s menu is currently featuring locally raised game birds like pheasant, quail and partridge to created dishes like rosemary scented grilled quail with fingerling potatoes and braised lacinito kale. Other fall favorites at X20 Xaviars include the pumpkin and black truffle risotto with toasted seeds and parmesan frico.

Mima Vinoteca – 63 Main St., Irvington, 914-591-1300

Mima Vinoteca, a traditional Italian restaurant and Italian winery in Irvington owned by John and Dana Leggio, changes its menu twice a year.

“We try to incorporate ingredients that are in season and go along with what people are eating and drinking this time of year,” said Juan Ordonez, Mima’s assistant manager. “Something a little heavier and warm.”

On Mima’s fall menu is an eggplant rollatini, with eggplant that is friend and rolled with parmesan, ricotta and pecorino cheeses topped with pomodoro and basil oil. Their creamy polenta is served with a ragù and cherry venison sausage, cannellini beans and gouda cheese.

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