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A Dobbs Ferry Staple Streamlines Its Menu, Adds Veggie-Focused Dishes

Burnt carrots with lemon yogurt, dukkah, and cilantro at Cedar Street Grill in Dobbs Ferry.
Burnt carrots with lemon yogurt, dukkah, and cilantro at Cedar Street Grill in Dobbs Ferry. Photo Credit: Jeanne Muchnick
Popovers, served warm with Gruyre, fennel seed, honey butter at Cedar Street Grill in Dobbs Ferry.
Popovers, served warm with Gruyre, fennel seed, honey butter at Cedar Street Grill in Dobbs Ferry. Photo Credit: Jeanne Muchnick
The burger at Cedar Street Grill in Dobbs Ferry comes with Cabot white cheddar, in-house maple bacon, onion, jam and B&B pickles.
The burger at Cedar Street Grill in Dobbs Ferry comes with Cabot white cheddar, in-house maple bacon, onion, jam and B&B pickles. Photo Credit: Jeanne Muchnick

DOBBS FERRY, N.Y. -- A lot has changed -- and a lot hasn't -- at Cedar Street Grill in Dobbs Ferry.

Matt Kay, who previously ran the restaurant with his mother and brother, is now the sole owner, turning the casual six-year-old spot into something a bit more upscale and geared towards an adult crowd.

After noticing his patrons preferred ordering small plates, Kay streamlined and tightened his menu -- keeping a few favorites like the Brussel sprouts and pickle chips but adding in more streamlined vegetable-focused dishes like burnt carrots, wild mushroom toast, and a red beet salad

American comfort food is still represented with chicken pot pie, buttermilk fried chicken, and a dry aged 22-ounce Rib-Eye.

House-made pasta is also on the menu as are a variety of gluten-free dishes.

Kay also hired a new chef. Justin Ortiz, formerly of Wolf and Lamb and Michelin-rated The Breslin, is all about bringing a Manhattan experience to the suburbs. He said he hopes to continue to evolve the menu as the "marriage" between him and Kaye continues to grow. See previous Daily Voice story here .

Cedar Street Grill is at 23 Cedar St., 914-674-0706, www.cedarstreetgrillny.com .

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