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Wednesday, August 27, 2008

08/27/08 Steve Cross concern with price point and flexibility in today's economic atmosphere is evident on the menu


Chef Devon Brown holds the Black Angus meatloaf at The Cabin Restaurant in Greenburgh.

(Tania Savayan/The Journal News)



By Judith Hausman

Journal News

If you've been around Westchester anytime in the last 60 years, you likely know about The Cabin: that old-fashioned, family-run restaurant at the corner of Routes 100, 100A and 100C in Greenburgh, with wood paneling and a menu that covered everything from burgers to eggplant Parmesan to Cajun catfish.

When it closed in 2006, it was to the cries of regulars who had been dining there for decades. Literally. Former owner Jody Bassett - who was hired as a waitress at age 19 and married the son of the boss - wiped a tear from her eye when remembering some of the old times. "That's a tearjerker," she told The Journal News when the restaurant closed.

So you can imagine the pressure Steve Cross is under. He's only the second owner since 1937, and because he has completely restored the restaurant, from the log walls to the stonework, he's got quite a number of people's expectations and memories to contend with.....

... affordable, a little bit of an experience,' says Cross, who is also the owner of Striped Bass in Tarrytown and of Greenwich Lobster House in Greenwich, Conn. 'And nothing on the menu will ever be over $20.' His concern with price point and ...

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