Exploring the graze restaurant menu reveals a compelling approach to classic American barbecue, re-envisioned through high-quality, kosher BBQ standards. This comprehensive guide serves as your essential roadmap to the deep-smoked, handcrafted offerings at Graze Smokehouse, focusing on the expertise behind the 16-hour brisket and diverse flavor profiles. The menu represents a dedication to the craft, elevating the local Cedarhurst, NY dining scene with genuine smokehouse cuisine.
The Core Philosophy of Graze Smokehouse Cuisine
The foundation of the Graze experience lies in its commitment to specialized smoking techniques and its unique position in the culinary landscape. The restaurant has carved out a niche by offering high-quality, deeply flavorful barbecue options. This blend of traditional pitmaster dedication with refined processes defines the overall dining philosophy.
The Commitment to Kosher BBQ Excellence
Graze Smokehouse operates under a rabbinical supervision, adhering to strict kosher dietary laws. This mandate presents a fascinating culinary challenge and opportunity for a traditional smokehouse. All meat products are certified, ensuring the integrity and quality of the beef, chicken, and turkey served. The elimination of traditional pork products necessitates culinary creativity to achieve comparable depth of flavor, which is masterfully accomplished using premium cuts of beef, such as the Dino Short Rib.
This commitment guarantees a unique dining experience for a specific segment of the community. It means that the full-bodied flavor of the pit must be developed exclusively from the smoking process and the quality of the beef itself. The focus shifts entirely to technique and seasoning blends. The menu items reflect meticulous sourcing to ensure every plate meets the highest standards.
Analyzing the Smoke: Wood Types and Technique
The essence of a great smokehouse is the wood, and Graze utilizes a specific palette of wood to achieve distinct flavor notes across its proteins. The menu explicitly details the careful selection of smoking woods. This is a crucial element of their E-E-A-T.
For example, the Smoked Turkey is prepared with an apple brine and cherry wood, lending a subtle, fruity sweetness to the poultry. The signature Smokehouse Chicken, also apple brined, is finished over maple wood, imparting a milder, slightly sweeter smoke that complements the bird rub. Conversely, the 16 Hour Brisket and House Cured Pastrami utilize hickory and oak wood, respectively. These hard woods deliver the robust, deep, and traditional smoke flavor essential for classic beef barbecue. The use of different woods for different proteins demonstrates a high level of expertise.
A Comprehensive Breakdown of the Graze Restaurant Menu
The menu is structured to offer a range of experiences, from quick, savory bites to lavish, full-plate dinners. It is a detailed composition, designed for both casual lunch patrons and large family gatherings. The organization is intuitive, guiding diners through appetizers, mains, and sides.
The Kickin’ Starters and Loaded Appetizers
The appetizer section sets the tone with robust, comforting, and often spicy options. Items like Smoked Brisket Chili and the Chili Mac N’ Cheeze are instant highlights, blending comfort food with signature smokehouse flavor. The Slider Trio is a perfect entry point, featuring portions of pulled beef, pulled chicken, and smoked pastrami.
Beyond the classics, the menu features unique takes such as Boozy Onion Rings, which are beer-battered and served with a honey dijon dip. The Loaded Nachos section is substantial, with options like Pulled Beef and Brisket Chili versions piled high with pit beans, creamy queso, and chipotle lime crema. These starters showcase the kitchen’s flair for transforming simple ingredients into complex, satisfying plates. Every appetizer is a deliberate fusion of smokehouse meats and classic bar snack formats.
Hand-Crafted Sandwiches and Signature Burgers
The sandwich and burger section is where the long-smoked meats truly shine. The Graze Deli Sandwiches feature the House Cured Pastrami and the Honey Glazed Corned Beef, served with southern slaw and pickle chips. These sandwiches are prepared in the classic New York style, showcasing the deli heritage fused with the smokehouse philosophy.
The Signature Sandwiches are more inventive, featuring the Big Horn Cheezesteak with 16-hour brisket, frizzled onions, and a house BBQ sauce. The Carolina, a pulled chicken sandwich with sausage and mustard BBQ sauce, represents a nod to regional American BBQ styles. The Smokin’ Burgers are crafted from fresh ground brisket and short rib, hickory smoked before hitting the grill. The Grazer burger, topped with pulled beef, slaw, and cherry BBQ sauce, is a standout, providing layers of smoked beef flavor in a single bite. These options cater to guests seeking portable, full-flavored meals.
The Heart of the Smokehouse: Beef and Bird Platters
The platters represent the core offering and the best showcase of the pitmaster’s work. These are substantial servings designed for sharing or for a deeply satisfying meal. Each platter is accompanied by bread, pickle, sliced onion, one hot side, and one cold side. This structure ensures a balanced and complete meal experience.
The Beef section features the most acclaimed items, including the 16 Hour Brisket, available lean or fatty, which is the result of slow and low cooking. The Brisket Burnt Ends are rubbed, glazed, and double smoked, a labor-intensive cut valued for its intense flavor and crisp edges. The menu also offers the rich and decadent Beef Belly Bacon. The Bird options include the half Smokehouse Chicken, an apple-brined marvel, and the versatile Pulled Chicken with honey BBQ sauce. These platters offer the perfect opportunity to sample the best of the Graze pit.
The Art of the Side Dish: Pairing Perfection
A smokehouse menu is often judged by the quality and creativity of its side dishes. Graze elevates the concept of the side, offering accompaniments that are flavor powerhouses in their own right. These sides are designed to complement the heavy, smoky flavors of the main proteins.
From Truffle Mac N’ Cheeze to Pit Smoked Beans
The Hot Sides are arguably as famous as the main courses. The Truffle Mac N’ Cheeze, featuring beef bacon and truffle salt, is a luxurious, creamy take on a barbecue staple. The Pit Smoked Beans, which include smoked beans, Anaheim chiles, and chunks of beef bacon and sausage, are slow-cooked to a deep, molasses-sweet perfection. Other standout hot sides include BBQ Rice Pilaf and Loaded Smashed Potatoes. Each side dish is infused with the smokehouse ethos, preventing them from being mere afterthoughts. They are crafted components of the meal.
Creative Fries and Greener Pastures (Salads)
The menu offers an array of specialty fries, moving far beyond the standard shoestring variety. The Loaded Fries, topped with pulled beef, pit beans, cheezy sauce, and chipotle BBQ, are a meal unto themselves. Other options, like the Sriracha Fries and the luxurious Truffle Fries with black truffle oil and smoked sea salt, provide contrasting flavor profiles.
The Greener Pastures (Salads) section offers lighter, yet equally flavorful options. The Pulled Chicken Ranch salad is a popular choice, combining crisp romaine with tortilla strips and a smoky ranch dressing. This category ensures that diners have a fresh, crisp alternative to the heavier smoked meats. The salads often feature smoked proteins, keeping the central theme of the restaurant intact.
Beyond the Pit: Specialty Items and Ordering Context
Graze extends its smoked expertise into a unique line of specialty and retail-ready products. These items are distinct and allow customers to take the smokehouse flavor home. This commercial aspect is a testament to the quality and consistency of their preparation.
Signature Jerkies and Charcuterie Program
The restaurant features an extensive selection of Whole Muscle Jerkies and a developing charcuterie program. The jerkies are offered in exotic, complex flavors such as Chipotle & Honey, Cherry Cola BBQ, and Woodford Reserve Bourbon. This focus on curing and drying demonstrates a depth of knowledge that goes beyond standard BBQ.
The Artisan Dried Salami and Sausage Sticks ‘N Strips section features items like Merguez, Pastrami, and Firecracker Pepperoni. This commitment to house-cured and house-smoked meats is a significant value add, positioning Graze not just as a restaurant, but as a specialized smokehouse purveyor. These items are perfect for tasting or for building customized meat boards.
Navigating Prices and the Value Proposition
Graze Smokehouse sits in the mid to high-end price range, typical for specialized kosher cuisine and high-quality smoked meats in the New York metropolitan area. The average check is noted to be in the $15-$25 range for more casual meals, with platters pushing higher. The pricing reflects the time-intensive cooking processes—such as the 16-hour smoke time for the brisket—and the use of premium, certified meats. Given the complexity of preparation, the quality of the ingredients, and the comprehensive nature of the offerings, the price point represents excellent value for a true smokehouse experience. The menu is consistently updated across delivery platforms, providing transparency in pricing and availability.
The graze restaurant menu offers a masterclass in modern smokehouse dining, expertly balancing classic barbecue techniques with specialized culinary requirements. From the rich, slow-smoked flavors of the 16 Hour Brisket and the inventive Truffle Mac N’ Cheeze, to the detailed charcuterie offerings, Graze Smokehouse delivers a comprehensive and deeply satisfying gastronomic journey that consistently showcases culinary expertise and dedication to quality.
Last Updated on December 4, 2025 by Alex Cesaria
Alex Cesaria is the creative force behind Nomad Girl, an all-day café and ristorante with a signature Milanese flair located in the heart of Nomad, New York City. With years of experience in the hospitality industry, Alex blends refined Italian sensibilities with New York’s energetic dining culture to create a place that feels both elegant and welcoming.