Autumn. The season presents itself as a packaged deal—there’s a spectacular showcase of golds, reds, and oranges painted on the foliage, but there’s also what seems like the never-ending chore of raking leaves. There’s chillier temperatures ahead, but there’s also the introduction of comfort food menus those cooler temperatures always promise, featuring the favorites of the fall harvest.
While all of the fall activities are enticing, it’s the latter I like to explore, visiting restaurants to taste everything chefs {and the season} have to offer…
The IntoxiKate Guide to Fall is a brief look into that exploration process but, for the moment, I’d like to dive in on one location in particular: Cedar Street Grill in Dobbs Ferry. Matt and Joe Kay, co-owners and brothers, recently invited me and a few fellow food writers to visit their eatery to try some seasonal starters off their latest menu.
I was just finishing the final touches on the IntoxiKate Guide the night before, but all production came to a halt when I tasted the Haymaker ($10), a spiced pumpkin vodka cocktail that essentially rearranged the entire guide and making the cover. While I was smitten with more than a few new options on their menu (keep reading!), the Haymaker is THE quintessential cocktail for the season, combining ginger beer, maple syrup and pumpkin. It tastes like fall.
The new menu features another IntoxiKate favorite—roasted Brussels sprouts ($9). These babies are served crispy and glazed with Crown maple syrup, mixed with bacon and almonds for an added crunch. These are a definite can’t miss.
{IntoxiKate Tip! Dine with IntoxiKate tomorrow at Cedar Street Grill’s Beer Dinner with Peekskill Brewery. The five-course meal and beer tasting costs $65. Call 914-674-0706 to make a reservation!}
If I’ve convinced you to sit at the bar and try the Haymaker (seriously, put it on your fall to do list), than there are plenty of other small bites to choose from. With Matt’s clear “everything’s better with bacon” vision, the grilled cheese sliders offer the salted, smokiness of the meat paired with cheddar and tomato jam ($8).
The sausage and grits are also a treat, adding smoked figs, andouille and toasted almonds to the well-executed traditional southern dish ($9).
The “American” meatballs may have you thinking more meat loaf than ball—but you’ve got it right ($9). Matt creates miniature versions into ball format, adding some seasonal mushrooms and red wine gravy to complete the concept. {Keep in mind that these dishes were served tasting-style and do not reflect the true portion size of the dish!}
Last, but certainly not least, Matt warms the palate with a little pickled serrano pepper on a lump crab cake, bedded on creamed corn and balsamic glaze ($12). It’s a sure-fire presentation of a “summer” dish transitioning into fall.
Matt and Joe also introduced a few new main dishes to the menu. I was lucky enough to try the pan roasted pork chop ($26) with wild rice and golden raisins. That gooey goodness on top? Yep, that’s just an extra serving of love coming to you as a sweet apple maple jam. Goes perfect with the pork.
Fall also makes its way onto the the dessert menu. While you can pair their hot apple toddy ($10) with the baked apple pie ($8), I suggest ordering the banana Nutella bread pudding ($8). The warm cake is topped with salted caramel ice cream and drizzled with caramel and chocolate sauces. Seriously.
{Cedar Street Grill: 23 Cedar St., Dobbs Ferry, 914-674-0706, www.cedarstreetgrillny.com}
