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 served in a warm bistro-style setting.
Some of our most popular dishes include Memphis ribs, Texas brisket, Carolina pulled pork, Georgian fried green tomatoes, Mississippi catfish, fried oyster Po’Boys, 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. Mae’s is the first collaboration between Andreas Nowara and Jeff Matros, both long- time Hudson Valley residents.
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.
- The expanded menu features BBQ but also includes a variety of regional down-home American dishes such as blackened Mississippi catfish, and Texas chicken-fried steak.
- 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.
- 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: delicate smoked fish, smoked braised shortribs, family fun appetizers like the Mayhem Fries, the Best Burger around and retro desserts like Chicken Fried Ice Cream with Chocolate Gravy.
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.