Memphis Mae’s is the first authentic southern BBQ restaurant in northern Westchester County. But Mae’s is much more than finger lickin’ good BBQ – it is an eclectic delectable collection of down-home comfort food. As our industry changes, so do we. This winter we are introducing a new “Bistro Menu” which has been designed and created by Chef Greg who has over 30 years experience cooking in high end establishments.
On our new Bistro Menu you will find plenty of comfort dishes that will satisfy all non-BBQ lovers. Some of the new items that you will see this winter are our Famous Crabcakes, Steamed Mussels, New England Fish & Chips, Steak Frites and more classic composed dishes.
Some of our most popular dishes include Memphis ribs, Texas brisket, Carolina pulled pork, Mississippi catfish, blueberry cobbler and Mae’s famous “Nana Puddin” (banana pudding!) Mae’s multiple wood smokers operate 24 hours a day to provide fresh smoked foods everyday.
We also have a variety of Vegetarian options as well as an extensive Gluten Free Menu
- Instead of a southern roadside BBQ shack, Mae’s has an inviting bistro setting to which is why we decided to implement a new bistro menu.
- Mae’s take-out menu and the requisite packaging provide a wide variety of foods designed to withstand the ride home and yet satisfy the the entire family.
- Our Catering Menu has been designed to accommodate your event no matter what size it is. We also work with each client to create the menu they desire.
- We are proud to offer Gluten free and Vegetarian menus
He is a graduate of the Culinary Institute of America who has worked at some of the most prestigious establishments in the NY metro area, including The Hudson House, the Bird and Bottle, and, most recently was Executive Chef at IBM Corporation. Andreas also founded the popular Raccoon Lodge group of saloons in New York City, perennially listed in New York Magazine’s top ten saloons in New York. He also has been prominently featured on the Food Network cable TV channel
Andreas also owns and operates the Raccoon Lodge.
About Greg Gilbert
Executive Chef and now Partner, Gregory Gilbert, is bringing a new life into Memphis Mae’s. Chef Greg is bringing an attention to detail to both the front and back of the house. In his career, he has gained his mark here in Westchester as, “One of the top Chefs in Westchester” while overseeing the kitchen at Crabtree’s Kittle House for over 6 years in the early 2000’s. In recent years, Chef Greg has been part of The Setai Hotel, a capella managed property, as Executive Chef and a member of its Executive Committee. In addition he has opened all of the F & B outlets at the Strand Hotel, Chef at Capital Grill both in NYC and also opened Emily Shaw’s in Pound Ridge. After graduating The Culinary Institute of America, Chef Greg worked for legendary restaurateurs such as Michael “Buzzy” O’Keefe at the Water Club in Manhattan under the tutelage of Celebrity Chef Rick Moonen now at rm Seafood in Vegas and Chef Brad Steelman, now at River Café in Brooklyn.
As a Croton Resident, Chef Greg plans to bring Memphis Mae’s BBQ & Bistro, Southern Comfort Food to the next level like introducing menu items like our new Bistro Menu. We are a proud supporter of our community and we continue to find new ways to keep our neighbors coming back.
Andreas and the Memphis Mae’s team is excited that Chef Greg has come to lead them to elevate the entire dining experience. Although throughout the years, Chef Greg and Andreas have worked together fine tuning the recipes at Memphis Mae’s. Now, Chef Greg can fully engage with his team, guests and the community in which he lives.