Sweet Grass Grill

Local & Seasonal

Join us for brunch Saturday & Sunday


  June 2009 Review

June 2009 Review

The place is lovely, and its culinary mission laudable. Working toward the farm-to-fork ideal of its famous Westchester neighbor, Blue Hill at Stone Barns, the kitchen uses seasonal, local products. When the food was good, it was very, very good; and prices are a fraction of those charged at places offering fare a lot less healthful and distinctive.
— M. H REED, New York Times
Down home and dollar friendly, David Starkey goes locavore-American with Tarrytown’s Sweet Grass Grill. Four Stars - Outstanding.
— JULIA SEXTON, Westchester Magazine
  March 2012 Article

March 2012 Article

One of the things I really try to do on my menu is take something that people are familiar with that they wouldn’t cook at home.
— CHAD ESPOSTO, Sweet Grass