I’ve had figs right off the tree, dried, caramelized, stuffed with cheese, prosciutto wrapped, atop bruschetta with honey, on pizza, in chicken tagine, baked, poached and myriad other ways. But I have to thank Chef Matt Kay at Cedar Street Grill in Dobbs Ferry for introducing to me smoked figs.
Grits with smoked figs and andouille (above, left); Crispy Brussels sprouts with almonds, bacon, and maple syrup.
The sausage and grits starter, one of approximately seven new fall menu items, is comfort food heaven, with andouille, toasted almonds, and the dishes’ highlight, smoked figs. It’s a multi-textured dish that’s creamy, toasty, nutty, and the best of a number of winning new plates at the American restaurant. Also worth trying are the crispy Brussels sprouts with bacon, almonds, and Crown Maple syrup (Hudson Valley’s own out of Dover Plains and hard to find a better tasting syrup); the meatballs and mushrooms in red wine gravy, and lump crab cake with creamed corn.
Nutella bread pudding (above, left); Thyme Out craft cocktail.
Also new for autumn are seven craft cocktails ($10), including a cinnamon-y warm applejack toddy, the Haymaker with pumpkin vodka, Crown Maple syrup, ginger beer, and lime juice; and the Thyme Out with Dorothy Parker gin, rosemary syrup, peach nectar, and fresh thyme.
Cedar Street Grill
23 Cedar St
(914) 674-0706; cedarstreetgrillny.com