PANTRY (BRUNCH & DINNER):
Tue-Wed 4:00PM - 9:00PM
Thu-Sat 4:00PM - 10:30PM
Sat and Sun Brunch 11:30AM - 4:00PM Sun Dinner 4:00pm-8:00pm
Reservations and walk-in guests are always welcomed. Outside seating, our parlor and bar are available on a first come first serve basis.
PARLOR & BAR:
Open Daily. Full menu is served at both, guests are free to enjoy a cocktail, beverage or a full course meal.
Parking: There are several convenient lots close to Aster. The Atrium Lot is located off of Fayette St. between N.Franklin & Clinton. There is a lot located next to our location between Fayette and Walton St.
On street parking is available as well.
Locally Sourced, Rustic, Regional, Casual, Playful, Relaxing, Bold, and Fun!
In the heart of Central New York, neighboring Canada, New England and the Finger Lakes, we draw inspiration from the diverse landscape, ingredients, tradition, culture and seasons of the area. Supporting our community’s artisans, growers and producers, Aster Pantry & Parlor is a culmination of the region in both cuisine and ambiance.
Vision & Culture
We had always visited farmer's markets for our family meals. Beautiful country drives along the many upstate independent farms. And we did this because our families deserved to eat the freshest foods and know exactly where they came from.
There is a true feeling of community in purchasing food this way, knowing the people who work so hard each season to cultivate something so vital. Supporting this cause was something to which we were committed in exchange for the privilege to live in Central New York.
In Aster, we strive to showcase and support the ideals of sustainability, community and local independent businesses, just as we would for our own families. In doing so, we hope to work toward a goal of seeing more farm trucks lining the city streets for all of our independently owned restaurants. Big things have small beginnings, and we're in it for the long haul. With so many great partners across the region, like Neil at Farmshed, CNY or Greyrock farm in Cazenovia, we continue to seek out more and more locally grown and produced items.
To our loyal guests, we thank you for your continued support. To those who have yet to discover or try our concept, we look forward to meeting you!
116 Walton St., Syracuse, NY 13202
Classic CocktailsBoulevardier 9
Rye, Campari, Carpano Antica
Gin Fizz 10
Gin, St. Germain, Orange Blossom Water, Lemon Juice, Half & Half, Egg White
Salty Dog 9
Vodka, Ginger Liqueur, Fresh Grapefruit Juice, Lemon Juice
Side Car 10
Calvados, Cointreau, Lemon Juice
Jack Rose 9
Lairds Applejack, Homemade Grenadine, Lemon Juice, Bitters
Planters Punch 11
Dark Rum, Lemon Juice, Orange Juice, Homemade Grenadine
Kir Royal 8
Sparkling Wine, Chambord
Dubonnet Rouge 6
Pere Magloire- Calvados 17
Clement Creole Shrub 14
Lillet Blanc 7
Lillet Rose 7
St. George- Absinthe 16
DigestifChartreuse- Green 16
St. George- Pear Brandy 14
Fernet Branca 8
Belgian / Wheat
Allagash Saison 6.1% 9
Ales / Stouts
Boulder Shake 5.9%
Bell’s Amber Ale 5.8% 7
Left Hand Nitro Milk Stout 6% 8
Indian Pale Ale
Ballast Point Sculpin 7.0% 10
Green Flash Soul Style 6.5% 9
Oskar Blues Pinner 4.9% 7
Victory DirtWolf 8.7% 9
Great Divide Titan 7.1% 9
Stone Ruination V2.0 8.5% 10
Lagunitas Pils 6.0% 7
Stella Artois 5.2% 7
Anderson Valley Hornin’ Pumpkin 6.0% 9
Brooklyn Oktoberfest 5.5% 7
Brooklyn Pumpkin 5.0% 7
Peak Organic Hoptoberfest 4.9% 7
Southern Tier Harvest 6.4% 7
Taylor Fladgate 20yr 12
Sandeman Ruby 12
Grahams Tawny 20yr 16
Hunt Country Vidal, NY18
Goose Watch Cabernet Franc, NY17
Flight of 3 Ports 32
Flight of 2 Ice Wines 25
Poema, Cava, Brut, SP 8 / 30
Albet I Noya, Penedes, Brut, SP 15 / 55
Chateau Frank, Celebre, Sparkling Rose´ 13 / 50
Peju, “Tess Proprietary Blend”, Rose´, Napa Valley, CA 12 / 45
Ferrari Carano, Pinot Grigio, Russian River Valley, CA 9 / 32
Hosmer Winery, Pinot Gris, Fingerlakes, NY 12 / 45
Dr. Konstantin Frank, Dry Reisling, Keuka Lake, NY 11 / 42
The Seeker, Sauvignon Blanc, Marlborough, NZ 10 / 38
Lamoreaux Landing, Gruner Veltliner, Lodi, NY 11 / 42
Domaine Fouassier, Pouilly Fume, Loire Valley, FR 13 / 50
Saladina Pilastri, Pecorino, Marche, IT 11 / 42
Kim Crawford “unoaked” Chardonnay, Marlborough, NZ 11 / 42
Cambria “Tepusquet Vineyard”, Viogner, Santa Maria Valley, CA 12 / 45
Domaine Notre Dame de Cousignac, Luberon Blanc, Rhone Valley, FR 8 / 30
Gerard Bertrand, Picpoul de Pinet, Languedoc, FR 10 / 38
Waterkloof , Circle of Life, Blend, Stellenbosch, SA 12 / 45
Green Truck, Chardonnay, North Coast, CA 8 / 30
Simi, Chardonnay, Sonoma County, CA 13 / 50
Hahn Family, Pinot Noir, Monterey, CA 9 / 32
Laetitia Estate, Pinot Noir, Arroyo Grande Valley, CA 14 / 50
Atardi Artazuri, Garnacha, Navarra, SP 8 / 30
Wente, “Sandstone” Merlot, Livermore Valley, CA 10 / 38
Fuedo Maccari, Nero D’Avola, IT 11 / 40
Gerard Bertrand, Corbieres, Rhone, FR 11 / 40
Famille Perrin, L’oustalet, Rhone, FR 8 / 30
Castillo de Molina “Reserve”, Shiraz, Maule-Valley, CH 10 / 38
Dona Paula, Malbec, Mendoza, ARG 9 / 32
Casa Lapostolle, Cuvee Alexander, Syrah, CH 13 / 50
Carmen, Petit Syrah, Maipo Valley, CH 10 / 38
Lucinda & Millie, Cabernet Sauvignon, Mendocino, CA 9 / 32
Gerard Bertrand, Cabernet Sauvignon, Languedoc, FR 10 / 38
Kunde Estate, Cabernet Sauvignon, Sonoma County, CA 12 / 45
Hess Select “Treo” Winemakers Blend, CA 11 / 42
Mettler Family, Old Vines “Epicenter” Zinfandel, Lodi, CA 13 / 50
Our restaurant features numerous on-site options for events ranging from wedding rehearsal dinner’s to corporate events and everything in between. Accommodating small groups of 8 to large private groups of 100+, we will work directly with you to customize the perfect experience. More about our featured spaces, below.
In addition to our event spaces, we offer full off-site catering options. Please fill out our Inquiry Form below, or email us at firstname.lastname@example.org
Welcome to our new blog! As we go through our seasonal menu changes, we look forward to telling you the story behind the items. We also look forward to sharing the inner workings of our restaurant, the ups, the downs, and all the in between. Our restaurant is your restaurant; we will be looking for as much feedback, whether criticism or accolades, as you can share with us along the way. We hope to offer you the best dining experience in the area, and we need your help to do it!
I am really excited to be 1) posting our first blog, 2) sharing with you some of the great farms I am working with to bring you our new menu items! I love the ability to give some of the amazing people in our region the credit they deserve. I also love the ability to visit their farms and see the product that we serve to our guests. Aster is all about connecting great people in our community, with you our guest. We choose to do this by featuring their sustainable food made through intense hard work on our menu.
Back in March I had the great pleasure of meeting Matt Volz of Greyrock Farm in Cazenovia, NY. My philosophy when buying for our restaurant is to try and source food from people I know that work as hard to produce it as we work to prepare it. Matt definitely fits that bill! Matt and I walked the grounds of his farm back in March, and I was amazed by all of the great stuff he is doing there. He showed me his fields, still covered in snow, and the two teams of draft horses he uses for cultivate and hay them. I was getting pretty excited about his crop this year, knowing that he was using these big beautiful horses to do the work most others would use a tractor for. Don't get me wrong, I've had plenty of fun with a tractor, but I thought it was super cool that he was committed to using these animals instead. We walked into his milking parlor next. Matt is raising Brown Swiss and Jersey crosses, and he takes great care of them, again, showing his commitment to the animals he is raising. Brown Swiss cows are, in my opinion, some of the best looking cows out there, so I had to snap a picture.
Then we went into the chicken house... I always brace myself when I walk into an enclosed space with a lot of chickens, because they usually don't smell all that great. Matt once again astonished me, his farming practices were unbelievably clean. In fact, we hung out and talked about sustainable farming practices and mutual friends we have from my previous home, Vermont, for about thirty minutes in there.
After seeing all of this, I went back to the restaurant with one of his chickens feeling pretty inspired. Once every few weeks we get a case of Matt's chickens in and pan roast them simply for an addition to our dinner menu. They are always great, so I don't do much to the birds themselves besides a quick brine. That day back in March, I used some of Matt's Viking potatoes, made some gravy, and roasted some mushrooms (that he also sells out of his farm stand).
On July 16th, I am very excited to be going back to Greyrock Farm to do a burger night along with Matt and our friends at Empire Brewing next door. We will also be serving his ground beef starting this week for our burgers at the restaurant! If you are interested in attending burger night in Cazenovia you can reach Matt at (484) 888-6254. Also, if you visit our restaurant, please don't hesitate to come up to the kitchen and say hello, we love that!
Matt's amazing practices lead to outstanding dishes. We are proud to continue to partner with him and serve more and more menu items that allow you to enjoy the fruits of the labor.