Stewart’s menu includes mouthwatering favorites like buckwheat crepes, oysters Rockefeller, crab cakes, and potato pierogis, which are bathed in decadent brown butter. The menu also features a Niçoise salad, a square burger with matchstick fries, and a short rib ragu. Stewart’s pièce de résistance is her lust worthy upside-down lemon meringue pie.
Stewart says the concept behind The Bedford is to experience the same dishes she serves to family and f...
Stewart’s menu includes mouthwatering favorites like buckwheat crepes, oysters Rockefeller, crab cakes, and potato pierogis, which are bathed in decadent brown butter. The menu also features a Niçoise salad, a square burger with matchstick fries, and a short rib ragu. Stewart’s pièce de résistance is her lust worthy upside-down lemon meringue pie.
Stewart says the concept behind The Bedford is to experience the same dishes she serves to family and friends in her Bedford home. That’s probably why some of the dishes are prepared tableside. The whole roasted herb chicken is carved in front of you, adding a nice, homey touch to the dining experience. The 32-ounce bone-in ribeye is sliced tableside and Stewart’s smashed baked potato gets its treatment in front of your eyes as well.
And when it comes to cocktails, expect strong versions of the classics, often with a twist. Many are named after Stewart herself. There is a Martha-tini and both a classic and frozen pomegranate Martha-rita, Martha’s perfect Manhattan, lemon drops, and bourbon sours.
Designed by Stewart herself, the 194-seat restaurant draws inspiration from her country farmhouse in Bedford, New York. Shades of gray dominate the dining room. The kitchen has white marble counters and a wall of hanging copper pans separates the two.
