Photos by Sibylla Chipaziwa
Credit the menu changes on new Chef de Cuisine Justin Ortiz.
The wild mushroom toast comes with whipped mascarpone, mustard greens, and a six-minute egg, of course. There’s more tang and less earthiness with this appetizer.
Chef de Cuisine Ortiz has been looking forward to the small-town environment and bringing his style “without scaring too many people away.” His approach to food is minimalist with a healthy dose of exploration. “We kept some old items to keep regulars coming back, but as far as the new menu, I have full control over that,” he says.
Not to worry, the pepperberry-spiced chicken wings and Brussels sprouts are still there. However, the Cedar Street burger now has maple bacon made in-house. There’s a wild mushroom toast that doesn’t taste how many would expect; burnt carrots that are given a punch thanks to dukkah (an Egyptian spice blend consisting of herbs, nuts, and spices such as coriander and cumin) sprinkled on top; warm popovers with Gruyère, fennel seed, and honey butter; three fresh homemade pastas, and a dry-aged, 22-ounce rib eye served with bone marrow, an item that has been popping up in some of the hippest of menus, lately.
The Cedar Street Burger has a facelift, adding maple bacon to the mix. This may be the best burger you’ve had in a while.
Cedar Street Grill
23 Cedar St, Dobbs Ferry
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