Sweet Grass Grill in Tarrytown changes menus weekly around regional farms, featuring vegetables, grass-fed meats, and serious vegan options.
The kitchen works with about a dozen regional producers, shopping the farmers' markets twice a week to see what's ready to cook. The rotation shows up on every plate: a summer soup built around corn, heirloom tomatoes, and basil gives way to root vegetables and mushrooms once the weather turns. Entrees follow the same rhythm: pan-seared fish with whatever's in season, grass-fed beef with charred greens, housemade pasta tossed with local mushrooms. Vegetables get treated as the main event as often as the protein: roasted cauliflower, charred broccolini, and crispy polenta cakes show up as dishes worth ordering on their own.
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