The Sterling Inn

The Sterling Inn, New Dining Venture, Comes to New Rochelle
Namesake, Creative Palette for Chef Sterling Smith

Lobster Borscht? Beet Dessert? Not typical menu fare, even in the most upscale restaurants, but for Chef/Co-Proprietor Sterling Smith, originality and invention are part of his normal creative process.

When The Sterling Inn opens in the Wykagyl area of New Rochelle, Sterling Smith will offer customers a broad panoply of culinary experience, from his education at The Culinary Institute of America to his working associations with a wide range of legendary establishments. These include: The Inn at Little Washington in Virginia and, in New York, Aureole, Lespinasse, Tocqueville, Park Avenue Cafi, Maloney & Porcelli, One CPS, Firebird Cafi and Larry Forgione's Signature Cafes. In Westchester he served most recently as Executive chef/Consultant for Mighty Joe Young's.


"This is the first time my name is on the door," says Sterling. "This is what I've worked toward with some great names in the business from whom I've learned my craft. But, now, I can take my own creative jaunts in creating my menu. I believe in acknowledging the classics, but I want to approach those classics with a fresh outlook, either with surprise ingredients or new preparation methods. I know I'll keep my guests' palates interested!"

Located at 1279 North Avenue, an address that housed successful restaurants for long periods in the past, The Sterling Inn is in a totally reconstructed space that utilizes broad open spaces and brick walls, as well as large spans of windows overlooking a park. This space is dressed in a contemporary but warm dicor designed by Rachael Smith, Sterling's wife and co-proprietor in the venture. "She's added a touch of 'casual Victorian elegance,' and it really works," says Sterling proudly.

The cuisine is "creative American," and the Inn's menu is a la carte, with entrie prices ranging from $20 to $30.

Dinner will be offered every night except Monday, and brunch is offered Saturday and Sunday. The menu will change with the seasons and special creations will be offered nightly. The restaurant features a Wine Bar and a Bar/Lounge, both with inviting social space. Two dining rooms are distinctive in that the front room features a more social environment, while the back space is geared more toward home comfort.

Among signature appetizers on the opening menu will be Butternut Squash & Pumpkin Soup, Pan Seared Diver Scallops and Sweet Shrimp Risotto with Chanterelles. Entrees will include such Sterling Smith creations as New Modern Lobster Borscht Poached in Beet Broth, Cassoulet Barramundi with Truffle Vinaigrette, Crispy Coffee Glazed Long Island Duck, and Apple Cider Braised Osso Bucco. Among desserts are Grand Marnier French Toast Ice Cream Sandwich, Flourless Molten Chocolate Cake and - Smith's exclusive - Beet Semi Freddo.

For more information prior to a "soft" opening in August and a grand opening in September, visit website: www.thesterlinginnrestaurant.com