Sweet Grass Grill, Homecooking But Better

We were invited to Sweet Grass Grill in Tarrytown on a chilly night and were not sure what to expect….was it a new Thai place? Chicken and ribs? We decided to suspend judgment and prepare to be surprised. And as it turned out we were in for a very pleasant surprise.

The restaurant is on Main Street in Tarrytown and even the décor did not betray what kind of cuisine was in store. It looked like a homey log cabin, with blond wood and an informal air. We were warmly greeted by Managing Partner Theresa McCarthy who knew our companions from her stint at Millennio on Scarsdale Avenue. She is now part owner of Sweet Grass, which she manages with partner David Starkey, who is known for his Mexican eatery, Tomatillo in Dobbs Ferry. Sweet Grass Grill shares a similar local food sensibility with Tomatillo, both using seasonal, home grown ingredients.Chef Tommy Lasley trained under Dan Barber at Blue Hill at Stone Barns and fetures organic, locally-sourced foods. In fact, Sweet Grass changes the menu four times to incorporate seasonal ingredients… on the night we visited squash, local pork, beets and cauliflower were featured on the winter menu.

The bar stocks an extensive variety of beer on tap and the wine list is impressive. With our drinks we were served homemade caraway and cumin bread that was warm, soft and difficult to resist.

The menu includes fresh, creative combinations without pretense or lofty prices. For starters we tried the Pigs in a Blanket which were local pork in pastry with tarragon mustard, the Cauliflower Veloute soup with smoked chicken and parmesan crackers and the Marinated Hudson Valley Baby Beet Salad, that came with shaved green apple, braised leeks, greens and walnut butter. Between the caraway bread, my beer and the salad I was full but the main course was yet to come.

The entrees include two lists – one of burgers priced at just $10-$12, and another of reasonably priced main courses. Along with a traditional hamburger, the burger list included an American Bison burger and a smoked vegetarian shroom burger with three types of mushrooms. For main courses there was a braised New Zealand lamb shank, grass-fed rib-eye steak, and a handmade pappardelle, with braised beef, poached egg, greens, and pistachios in a caramelized garlic sauce. For non-meat eaters, toasted fregola with smoked vegetables, dried fruits and nuts in a parsnip brown butter looked tempting as well as the crispy skin Scottish salmon.

Though we passed on dessert, we saw a plate of warm cider donuts with apple ice cream and caramel sauce go by and vowed to leave room for dessert on our next visit.

The entire experience was pleasant, relaxed and civilized… as if we had been served a thoughtfully prepared meal at the home of good friends. And like good friends, we’ll be returning to Sweet Grass Grill soon.

Sweet Grass Grill
24 Main Street
Tarrytown, New York
914-631-0000
www.sweetgrassgrill.com
Open 7 days a week for lunch and dinner
Brunch served on Sundays

Dinner Prices:
Soups and Appetizers: $6 to $10
Main Courses: $16 - $30