Small Bites

My friend, Jeanne, went to 143 Park Bistro in Bronxville yesterday. It’s just a week old! Here’s what she has to say about it:

“The former Village Cafe in Bronxville is now the sleekly redesigned Park 143 Bistro. And yes, you’ll be drawn in by the decor before you even sit down and order a drink (and oh what a cocktail list there is…more about that in a minute)

What you notice first: The Zebra print banquettes with red leather piping which lines the main dining room. There are also gorgeous silver-edged mirrors and shades of blue which mix with rows of box shade sconces.For a table with real privacy and panache ask for the elevated chef’s table in the back with its recessed seating and lipstick red stools. Very cool.

Enough about the decor, you say, what about the food? The restaurant, which incidentally just opened a week ago, is just as impressive. My friend and I sampled the soup to start: A very light, very fresh tomato soup and an uber-tasty mushroom truffle. (FYI: The smell of the truffle oil is enough to get you swooning and spooning).

My friend tried the Arugula salad with roasted beets, goat cheese, shallot vinaigrette and candied pecans. A nice mixture that again, felt like the right amount: not too big and not too small.”

“Craving the taste of summer, I opted for the lobster roll with drawn butter, chive, lemon and frisee. it didn’t disappoint though I did feel like it was a lot of bun.

For dessert, our server Chris “twisted our arm” for what he called “the showstopper: Chocolate chip cookie dough binded with a little cream cheese, served with waffle cookies and a caramel drizzle. if you want the grown up version of childhood, this is it.”

“Owner Wayne Chessler, the former general manager of Harry’s of Hartsdale and Underhill’s Crossing Restaurant, told me I have to come back for dinner. The pride of the restaurant, he says, is the small plates menu meant for sampling and sharing. Among the favorites so far: the gourmet crepes including duck confit, truffle Hollandaise; sweet shrimp, pesto, mango cucumber salsa; and wild mushroom, chive, creme fraiche and pecorino cheese. And oh yeah, about those cocktails: how about a Park Chipolte Margarita (mezel, chipolte syrup, fresh lime and zest) or a Park Peach Bellini with champagne and peach puree.

I’ll be back.”

Park 143 Bistro is open 7 days a week; 143 Parkway Road. Bronxville; 914-337-5100. www.park143.com

It’s just a great day for soup, you know? Still, chicken noodle just doesn’t do it for me. I like soups that are rare, interesting, and often, one-of-a-kind. That’s what I found recent at Mimi’s Plate in Tappan. I went in on a chilly day and Mimi Platas, the owner, had a pot of spinach coconut soup. She purees spinach, adds coconut milk, and lots of Indian spice to create this unique dish. And if you grab a bowl on a day like today, it’s a perfect winter warm-up.

I know it may not look so appetizing from this photo, but it’s really good. She adds Batsmati rice, so it’s extra hearty. Add some bread and a salad, and that’s all you’ll need for dinner. Incidentally, Mimi’s is a great place to pick up a take-out meal. She has fresh-made everything from sandwiches to chicken tenders to cheddar scones.

Want to visit Mimi’s Plate? You’ll find it at 33 Old Tappan Rd., Tappan; 845-359-6464. Or, see what she has cooking, visit: www.mimisplate.com

So, has anyone been to Taste in Buchanan yet? Ok, yet may not be fair—the restaurant did open last July. Still, it has taken a lot of people a while to try it just because it’s so hard to get a table on the weekend. That’s what we hear anyway. I did manage to get a table on a recent weekday night—Thursday night, Ladies Night, when the drinks are half-price. That was a nice surprise. And the food was terrific!

The decor is kind of funky. Take a look at these curtains…

But there are a lot of wines to choose from. On Wednesdays, the owners prepare a special wine list and offer bottles at half-price!

But most importantly, the food is really good. The menu is New American “with global influences,” and you can see the chef’s creativity just by a quick look at the menu. I opted for the chicken, which came with this sweet potato puree with vanilla that tasted more like a dessert than a vegetable!

Colorful isn’t it??? My husband had the salmon, which was great, too. So definitely give Taste a try. Just maybe not on a weekend.

Taste, 265 Tate Ave., Buchanan; 914-930-7866. The website is still under construction, but here’s where to look for it: tasteontate.com

There are plenty of reason to love Restaurant North in Armonk. There’s the farm-fresh cooking that makes eating seasonally a joy, even in the depth of winter. There’s the ultra-contemporary cuisine and the undertstated decor. It’s sunny during the day and romantic at night. But my most recent favorite reason to visit the restaurant is—no surprise for the people who know me—dessert. Or, in other words: the chocolate chip cookie skillet.

My friend and I stopped by for the pre-fixe lunch the other day (three courses for $25!), and I ended with the cookie skillet, which you can see above. It’s as simple as it sounds: basically a thick chocolate chip cookie cake baked in a skillet with a scoop of vanilla ice cream on top. Sometimes good doesn’t have to be complicated. It certainly doesn’t here.

For more on Restaurant North, click here. 

So, I know my family has been waiting for months for Five Guys to finally open in the Town Center. On January 10, they did. The fast-casual restaurant, known for its juicy burgers and fresh-cut fries, is a bit more cheerful in this location, than say in its White Plains sister, though the offerings are all the same.

We stopped in yesterday with the kids and you could barely get a table! The burgers and fries were as terrific as ever, and the staff could not have been more welcoming. They have someone to greet you at the door and say a special good-bye as you leave. I love it. But in my opinion, there are two small downsides to Five Guys: 1.) you have to wait on two lines. As if we even had time to wait on one, right? You head to the register, where you order and pay. Then you wait on a whole other line for food. In the Cortlandt Manor location, expect a lot of congestion—people are crazy about this place—so the waits can be long. Downside Number Two: No shakes. Call me crazy, but when I want a burger, I often want a shake to go with it. No such luck here.

But as for the burgers, well, they’re hard to beat!

Here’s a look inside incase you haven’t been yet:

And I loved these new agey soda machines…

Isn’t it cool?

Anyway if you’re interested in visiting yourself, here’s the info:

3121 E. Main St., Mohegan Lake. Open 11 a.m. to 10 p.m. fiveguys.com

Sorry for the delay on posts recently. Looks like Liz Johnson won’t be back until the beginning of February, so I’m going to continue on linking you to great restaurant news and other fun foodie stuff.

My first thought for this week—it’s Sunday right now, but this certainly pertains to Monday, too—is COFFEE. Lots of it. Most restaurants aren’t open on Mondays anyway (though if you are looking for some places to go tonight try Fig & Olive in Scarsdale, Taste in Buchanan, or Birdsall in Peekskill), so this is when I like to kick back at a cafe and my favorite is Black Cow in Croton-on-Hudson. Though, they do have a Black Cow sister in Pleasantville.

The Black Cow is everything a cafe should be: laidback, easygoing, casual. You’re almost guaranteed to run into someone from the neighborhood if you go. I love it. Here’s a recent photo:

You can see the old-time coffe roaster (I believe) and all of the community postings on the wall.

But most importantly on a Monday morning is the coffee—and the coffee here is strong! I stop in for a cup now and then, but more often than not, I stop in to pick up a few pounds of coffee. And they have plenty. Take a look:

See all of those bins, they’re full of different types of coffee from various parts of the world. Personally, I like the Black Cow blend (though the cafe could do a better job of stocking it, often it’s out!) and I buy two pounds when they have it because they tend to run out a lot.

Recently, I bought a ground pound of the Mingus Java, which is “half Colombian Supremo French roasted, half Panama full City roasted beans.” And if you don’t know what that means, I’ll sum it up: It tastes really good.

Do you have a favorite cafe in your neighborhood? What is it? I’d be curious to try it. In the meantime, if you want to give mine a try, here’s the info:

Black Cow Coffee Company, 51 Maple St., Croton-on-Hudson; 914-271-7544; blackcow.com

and here’s info on the newish Black Cow in Pleasantville.

Since this is the last week of filling in on this blog, I want to make great use of it and introduce you to some pretty exceptional places. The first is Massa in Scarsdale. It opened about a year ago in the Five Corners building—formerly occupied by Heathecote Tavern, Bachals, and Citron Bistro. The building has been gutted and looks like an Italian farmhouse: You’ll find huge rustic beams, a gigantic stone fireplace, and wood floors, tables, and chairs. It’s really stunning. Plus, the owners—the Coli family—are from La Villeta, a cozy Italian restaurant in Larchmont. When they outgrew their space, they opened in Scarsdale.

They say fish is the specialty, but everything from the pasta to the soup to the vegetables is delicious.

Here’s the artichoke appetizer. It’s braised in white wine and herbs. So good.

The root vegetable soup has every vegetable you can think of.

But yes, it’s true: Don’t miss the fish. Here, my dorado was topped with an olive, caper, tomato sauce and serve wiht spinach. It was outstanding. I’ll be back to give Massa’ another try. Will you?

Massa’ is at 2 Weaver St, Scarsdale; 914-472-4600; massascarsdale.com

If you’re hosting Christmas, then let’s face it: This is going to be a crazy, crazy week. I know I’ll be going through my recipes trying to find the perfect stuff for brunch, dinner, Christmas Eve dinner. Sigh. Here’s a little help. Lauren Groveman, of Larchmont, is coming out with her own cooking show. Journal News reporter Heather Salerno caught up with her a few weeks ago for her best Christmas morning recipes, and these cinnamon buns fit the bill. Take a look:

There’s a picture of Lauren in her Larchmont kitchen with lots of homemade goodies.

Here she is again with her cinnamon rolls in the background.

These photos, by the way, are by Tania Savayan, a Journal News photographer.

The great thing about baking cinnamon buns on Christmas—or anytime—is that your house smells so good! Here’s the recipe. Enjoy!

Christmas Morning

Cinnamon Buns

Yield: 14 cinnamon buns

Ingredients for the dough

Up to 3 ¾ cups unbleached all-purpose flour

3 tablespoons sugar

1 envelope rapid rise yeast

1 ½ teaspoons salt

1 cup water

½ cup milk

¼ cup (4 tablespoons) unsalted butter

1 extra-large egg, at room temperature

For the cinnamon-raisin filling

¼ cup butter, melted

1 cup raisins (mix light and dark)

1 cup granulated sugar

1 tablespoon ground cinnamon.

For the maple egg glaze

1 extra large egg

2 teaspoons water

1 tablespoon maple syrup

For the powdered sugar glaze

2 cups powdered sugar, sifted

½ teaspoon pure vanilla extract

4 tablespoons milk, or as needed

To assemble the dough

In a large bowl, combine 2 ½ cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer (with the paddle attachment), scraping the bowl occasionally. Add the egg and 1 more cup of flour; beat 2 minutes at a moderately high speed. Using a wooden spoon, stir in just enough remaining flour to make the dough leave the sides of the bowl. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 2 minutes. Cover with a towel and; let rest 15 minutes.

Gather the fillings: In a small bowl, combine sugar and cinnamon with a whisk. Put raisins in another bowl.

To assemble cinnamon buns: Line two large baking sheets with parchment paper. Divide the dough into 2 equal portions; roll each portion to approximately 12 by 8-inch rectangle. Brush each liberally with melted butter; sprinkle with cinnamon sugar (use fingers to help coat dough evenly), then scatter the raisins on top (use half of each for each half of dough).

Beginning at short end, roll up tightly as for jelly roll. Pinch seam to seal. With a sharp serrated knife, cut each roll into 7 pieces. Place, cut sides up, on prepared baking sheet(s). Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Or, for morning buns, cover the buns with a clean kitchen towel, and then again with plastic wrap. Refrigerate. In the morning, preheat the oven to between 350 and 375 degrees and allow the buns to sit out of refrigeration for 1 to 1 ½ hours before glazing.

To glaze and bake: Mix the egg with the water and maple syrup. Strain into another bowl. Brush the buns with the glaze and bake for 20 to 25 minutes or until golden and cooked through (rotate the sheet front to back once during baking and, if becoming overly brown, cover loosely with aluminum foil (shiny side up). Remove from the oven and let buns sit on the sheet for 5 minutes.

While the buns bake, assemble the powdered sugar glaze: In a small bowl, whisk together powdered sugar and enough milk to make a glaze that’s thick but able to be drizzled luxuriously. Remove to a wire rack that sits over wax paper. Drizzle with powdered sugar glaze. (Alternatively, you can spoon and then spread the glaze over the warm buns.)

So this time of the day on Fridays, I’m thinking…where should we eat this weekend. And there’s no better Friday night hotspot than Birdsall House in Peekskill. The place is known for amazing craft beers and unconventional Southern inspired menu. Chef Matt Hutchinson was leading the charge in the kitchen until recently when he left to pursue his own entrepreneural endeavors. Now March Walker, another CIA hotshot who has worked in many of Manhattan’s renowned restaurants (the Grammercy Tavern among them), has taken over the reigns. So, is Birdsall still worth a Friday night?

You bet. I stopped in recently and had a pumpkin beer (how seasonal!) that hit the spot. My friend had something darker.

Does that look like Friday night material or what?

Next, I tried my favorite thing on the Birdsall menu: the pulled pork nachos. They comes with black beans, barbeque pulled pork, and apple salsa. I love the roasted jalapenos they add, too. And I always ask for sour cream on the side.

They were just as good as I’ve ever had them at Birdsall. We also tried the corned beef sandwich, which was good but I loved the fries—fresh cut and delicious—even more.

So if you’re up for an interesting night out—one that includes a great beer and an off-beat menu—Birdsall is the place to head tonight. And if you miss it this weekend, no worries: Birdsall is one of the few places in the area that’s open on Mondays.

Here’s more on Birdsall.

So I told you how I love the Restaurants We Love column in Sunday Life. Well, just in case you missed last Sunday’s here it is again….

This story, by the way, was written by Life & Style writer Heather Salerno. Photos were taken by Journal News photographer Joe Larese.

For five decades, the occupant of 430 Bedford Road in Armonk was the Modern Furniture Barn, a contemporary furniture store known far and wide for its impeccable taste and eclectic merchandise.

In the past year, the location’s current resident has established itself as just as much of a destination, though it now draws foodies instead of design buffs. Yet Moderne Barn, a casual but sophisticated eatery whose name pays tribute to its predecessor, can also lay claim to a stunning style, one that’s as attractive as its first-rate seasonal cuisine.

Operated by the Livanos family — which also runs the City Limits diners in White Plains and Stamford and New York City’s Oceana, Abboccato and Molyvos restaurants — Moderne Barn has a vibe that’s been described as “urban country chic.” That’s a perfect assessment, considering that the décor wouldn’t be out of place at a downtown hotspot, yet is right at home in northern Westchester’s equestrian community.

In fact, horses are an important part of the visuals here, with three compelling black-and-white prints from photographer Roberto Dutesco of the wild horses of Sable Island displayed on one wall. And though there’s plenty of wood everywhere, from the farmhouse tables to the vaulted, walnut-barrel ceiling, it’s the not least bit barn-like — thanks to dramatic, Edison-bulb chandeliers and enormous, floor-to-ceiling windows that let in plenty of light.

But the eye is immediately drawn to the wood-and-glass wine loft, a clever substitute for a cellar, that’s suspended high above the long polished bar. (With hundreds of bottles of wine, beer and spirits, drink choices are vast: There are more than 40 wines offered by the glass alone.) The sharp touches don’t end there though. At each table, butter is placed on a tiny stone slab and still water is poured from a vintage-looking glass bottle.

Then there’s the food, of course, a New American menu with a Mediterranean influence that was created by chef Ethan Kostbar. There are comfortable classics like steaks, burgers, paninis and salads although they usually have a fancy twist: The hot dog is made of high-end Wagyu beef, topped with smoked gouda cheese and sauerkraut, and the flat-bread pizza selections are basil pesto, white clam or black mission fig.

At a recent lunch with a friend, we started with the Nonna Meatballs, which were wonderfully light and topped with a creamy dollop of ricotta and fresh basil. Yet we were knocked out, in particular, by the heirloom tomato and mozzarella salad. We worried that the tomatoes would be bland, since they’re mostly out of season now, but these were Kumatos, a variety that looks a little odd (they’re a kind of brownish green with a tinge of red) but were incredibly juicy and sweet.

Then we moved on to the roasted “free bird” chicken, a half-chicken that had a nice crispy skin, but was still moist and flavorful inside. The day boat scallops were delicious, too — firm, perfectly seared and served on a bed of spinach.

Sampling a few of the excellent side dishes is a great idea, especially if you’re not shy about sharing. Tangy, shoestring fries, made with rosemary and sea-salt are an option, and the roasted Brussels sprouts (mixed with dried cranberries) were so tasty they’d turn around any veggie-hater.

Don’t think about leaving without dessert — no matter how tight your waistband might be.

The sweets at Moderne Barn are made by executive pastry chef Tracy Kamperdyk Assue, who’s also in charge of the famous treats at the Livanos’ City Limits restaurants. There’s house-made ice cream and sorbet, strawberry compote spoon sweets, a key lime tart and more, including the scrumptious vanilla cheesecake (made with Tahitian vanilla beans) and “three-way” crème brûlée (a sampling of milk chocolate, pistachio and lemon grass, served in a trio of sweet little white pots).

The Livanos family decided to open its latest restaurant in Armonk for a simple reason: It’s their hometown. But even if Armonk isn’t in your backyard, a trip to Moderne Barn is worth it.

Admit it: Between work, errands, and all the holiday shopping you’ve been doing, there’s no way you’re cooking this weekend, right? Well, I’m certainly not here to judge. In fact, I just want to make sure your night out is everything it’s supposed to be: You should be relaxed, doted on, and served lots of outstanding—even unusual—dishes. And that’s why, this weekend, you should treat yourself to a meal at Fig & Olive in Scarsdale. Located in the Lord & Taylor shopping center, this little find is worth the trip. And come on—you’re going to be shopping in the neighborhood, right?

Fig and Olive has restaurants in Manhattan, LA, and Westchester. The menu is Mediterranean, and everything (except dessert) is made with olive oil, not butter. The dishes are incredibly inventive, the wine list is can’t-miss superb, and the food is terrific. Even the decor is relaxing. Take a look:

Plus, you can opt for small plates or meals. Here’s a dish of crostini, perfect with a glass of wine:

Every meal starts with olive oil tasting:

Olive oil is even used in the decor:

If you like what see—or taste—you can buy a few bottles to take home. Incidentally, they make great holiday gifts, so you can relax and eat AND do your holiday shopping at the same time. Is that a great deal, or what?

Here’s more on Fig & Olive.

Fresh fast-food is coming to Westchester (again!), this time in the form of Mexican cuisine at Chipotle Mexican Grill in Yonkers. The franchise is famous for fast-fresh burritos, tacos, and salads. Everything is made with sustainably rasied meats, local produce, organic beans, and rBGH-free milk to make its cheeses and sour cream.

And doesn’t this look appetizing? It’s one of Chipotle’s famous burritos.

Steve Ells, the restaurant’s founder, says, “There aren’t a lot of moving parts to our menu, so we can focus on grilling the perfect chicken, steaming the perfect rice, slow-cooking the best beans, and finding the freshest avocados to mash into guacamole. The flavor of our food is complex, but we use simple ingredients.”

While we have yet to see the new Chipotle in Yonkers, the restaurant promises “a hip, clean dining room, great music, and gourmet food you can eat with your hands all for about $7.”

That’s enough to get us there. How bout you?

Chipotle opens next Wednesday December 14,  at 5510 Xavier Drive, in the Cross County Shopping Center in Yonkers. Call 914-885-2900, or visit chipotle.com

The Flying Pig has a been a staple in Mount Kisco for 13 years. But it will close its doors on December 31. So if you’re interested in a farm-to-table meal—many of the meats and other ingredients are supplied by nearby Cabbage Hill Farm—at this Mount Kisco staple, you have til the end of the month.

The good news is that we hear that Leslie Sutter, The Flying Pig’s chef, will be running a new restaurant in the near future. And of course, we’ll keep you posted. In the meantime, treat yourself to a meal at The Flying Pig this month. We love the pizzas for lunch.

Want to know more about The Flying Pig? Here’s the 411.

I don’t know if you’ve happened to notice, but every Sunday in The Journal News’ Sunday Life section, there’s a column called “Restaurants We Love.” Each week, the features staff writes about a great restaurant in the Lower Hudson Valley. This is one of my favorite features in the paper—and since you’re a food lover, too, I’m betting it’s going to be one of yours. So, this weekend look for Restaurants We Love in Sunday’s paper. Want a taste of the column? This story about Alain Bistro in Nyack, written by Peter Kramer, ran last week.

The photos you’ll see here are by Journal News photographer Mark Vergari.

Restaurants We Love: Alain’s Bistro, Nyack

By Peter D. Kramer

It’s possible that if you’ve spent any time on Route 59 in Central Nyack over the past six months, you’ve zipped right past a charming slice of France.

Alain’s Bistro isn’t in an ideal location — in a rather nondescript strip mall across from Palisades Volkswagen — but chef Alain Eigenmann’s menu of northern French cuisine is reason enough to pull off 59, step into the cozy storefront and feel the warm embrace of a welcoming neighborhood spot.

For years at Piermont’s Sidewalk Cafe, Eigenmann built a reputation as a chef who aims to please.

Now, as the owner of Alain’s, he is free to do what he does best: interact with customers (“Hello, messieurs, dames!”), suggest a wine from the impressive list (”’05 was a great year for Bordeaux,”), inspire executive chef Manuel Cuautle and keep things convivial.

On a recent Tuesday night, down to one waitress, Eigenmann picked up a pad and waited tables, chatting breezily with guests who were treated like one of the family. The service was efficient, the mood relaxed.

All of that good feeling would be for naught, though, if the food were only so-so. No worries on that score, as chef Cuautle’s kitchen renders dish after spectacular dish into the wainscotted dining room decorated with black-and-white photos set against butter-colored walls.

What makes this a destination is that every detail is seen to, by a kitchen staff Eigenmann has known for more than a decade.

When in Alain’s, do what the Alsatians would do: Order from a wide array of classic dishes from the province that forms France’s northeast border with Germany.

An amuse bouche might arrive at your table, perhaps a rosette of house-cured coppa (a mild salami) on a salad of creamy celery root.

The Mussels Mariniere appetizer is laced with sliced onion in a cream broth. Eigenmann will volunteer that — rather than pulling all of the delicate mussels into the broth and then digging in — one should start eating before the mussels cool. And the remaining broth welcomes a piece of crusty bread (from The 9W Market in Palisades) for dunking.

A pan-seared slice of Hudson Valley foie gras — on a plate decorated playfully with slivered grapes — pairs perfectly with a sweeter-than-sweet sauterne.

A trip to Alain’s would be incomplete without sampling the Frisee Aux Lardons, a vinegary salad of curly frisee greens topped with croutons, chunky bits of bacon and a poached egg. Break the egg and the warm yolk oozes over the salad in a wonderful mix of textures, heat, cool and chewiness that makes it a must. A bacon-and-egg salad? Yes, please.

The culinary trip to Alsace continues with a rich melt-in-your-mouth roasted rabbit on a bed of crispy spaetzle, wafer-thin dumplings that get a turn in brown butter. It is, Eigenmann says, one of his most popular dishes, a plate so far from the everyday that it practically begs to be ordered.

For dessert, keep with the flavor of the room and consider the chef’s take on a classic French cookie, a calisson.

At Alain’s, a Calisson de Provence starts with a football-shaped cookie that is layered with almond paste, spongy genoise cake and whipped cream with honey, topped with a confit of melon and orange.

Sublime.

What you won’t see anywhere near the main dining room is a computer. The wait staff doesn’t repair to a corner to punch selections into a screen. It’s a small point, but it’s worth making and it gives Alain’s an Old World sort of charm, whether you’re sitting at a banquette or at a large table for six.

Yes, a meal at Alain’s comes at a price — entrees are in the $19 to $28 range — but just consider what Air France is charging for a flight and this culinary journey is a bargain.

And Eigenmann is much more welcoming than any flight attendant.

Has anyone ever been to The Gnarly Vine in New Rochelle? My friend—I’ve told you about her—went last week, and she’s absolutely raving about the place!  Here’s what she says:

“There’s a quiet buzz to The Gnarly Vine. It’s been in New Rochelle for five years, but until a friend recommended it I never thought to go. That’s because—truth be told—it often looks closed.

It’s not. It just doesn’t open until 5:00 p.m.

The restaurant/wine bar is adult. Sophisticated. Serious about wine and food.

The menu features whatever Chef/owner Will Leon finds at the farmers market on a given day. I’m particularly fond of his salads and flatbread pizzas.”

Will says he offers small plates, but really his plates are big enough for two.

Here is Chef Will in the open kitchen…

The blackboard lists the menu of what Chef Will is serving on a given day:

Wow—that’s a lot of stuff!

Ready to try the Gnarly Vine? Stop in for a drink and let me know what you think!

The Gnarly Vine is at 501 East Main St., New Rochelle; 914-355-2541; thegnarlyvine.com

So a few weeks ago I promised to share photos of the Lower Hudon Valley’s favorite food writer, Liz Johnson and her new baby girl, Samantha Grace. Well, it’s taken me this long to secure the photos! Here’s a look at the new proud mom and her adorable little girl. She was born two weeks ago today at 3:10 p.m. Any bets that Liz did not cook Thanksgiving dinner this year?

Liz, if you’re reading this, congratulations!

We know you’re super busy cooking, and while tomorrow’s dinner is going to be amazing, tonight’s is probably going to be pretty simple, right? No worries. Make tonight at quick burger at BGR The Burger Joint in Mount Kisco. It’s a great little “joint.” The Art Deco decor—think stainless steel everything—is stylish and hip and the burgers are terrific. It’s more of a “joint” than a restaurant: You go up and order at the counter, and then a server brings you your burgers.

I ordered a round of sliders, which were juicy and terrific.

I opted for the garlic fries, which I loved. The sliders came with pickles and onions, the key to a perfect burger, in my mind.

And of course, I had to get a shake.

Looking at these pictures, I’m kind of in the mood for a burger right now…

BGR, The Burger Joint

20 S. Moger Ave., Mount Kisco; 914-864-2152; bgrtheburgerjoint.com

I don’t know about you, but I often end up hosting Thanksgiving. This means that I spend a lot of the week shopping and cooking for Thursday’s meal and so for the rest of the week, I try to eat out. Naturally, I like to go to restaurants that aren’t going to overlap with Thanksgiving’s turkey dinner, which tends to leftovers well into the weekend. Italian restaurants are great for this. Recently, I tried Pranzi in the City Center in White Plains.

The menu is huge and, as you can see, there are lots of wines to choose from.

The pasta, like brocolli rabe with sausage and cavetelli, was delicious.

And the steak was good, too.

Want to know more about Pranzi? Here’s the 411.

Haven’t made your Thanksgiving dinner plans yet? No worries. The Raddison New Rochelle is offering a great buffet—for a great price! For $36 per person ($21 for kids under the age of 10), you get a buffet full of soups (butternut squash or cauliflower), salad, and a string of  traditional entrees. They’ll have organic turkey with giblet gravy and  baked pineapple ham, with sausage and mushroom stuffing. Then there’s baked ziti, sweet potatoes, roasted garlic potatoes, haricot verts, creamed sauteed onions, and a whole lot more. And of course, there will be plenty of pie for dessert.

The Thanksgiving buffet will be served in the Empire Ballroom, near the hotel’s lower lobby. Call for reservations: 914-576-3700.

If you live in the Croton area—and perhaps even if you don’t—then you know Dave Tuttle’s pies are legendary. Decadent crusts full of farm-fresh goodness in every single one. But since Tuttle is basically a one-man show and gives TLC to each one of his pies, he can only make so many. That’s why if you’re interested in ordering one of his homemade desserts for Thanksgiving, you’d better get to it.

Tuttle is taking orders for Thanksgiving now. He says, “The best way to place an order for Thanksgiving pies is to stop by Grouchy Gabe’s in Croton and fill out an order form.” Can’t get there? Send a note to dave@tuttleshomemade or text to 917-991-7661. He’ll also be taking orders at the Peekskill Farmers Market this weekend. “Get your orders in asap,” he warns. “When I reach my threshold I will need to … stop taking … orders. Last year, he baked 250 pies. “That was crazy,” he says. “But for all of you to have my pies on your Thanksgiving table was well worth it.”

Need a little incentive to stop by Grouchy’s or pick up the phone? Here it is…

Others on the menu include: traditional apple pie; traditional pumpkin pie; apple pear pie;  gingered pear with ruby raisins; apple, dried cherry, and pecan; and of course, pecan pie. Pies run between $20 and $30 a piece.

Grouchy Gabe’s is at 8 Old Post Rd. South, Croton-on-Hudson; 914-271-9690.

What are you waiting for?

Just so we’re clear: I’m not posting this story, which ran in Sunday’s Journal News, to toot my own horn. Just wanted you all to know about a really great restaurant in Tarrytown.

Oh, and by the way, Liz Johnson became a mom yesterday: Samantha Grace Weber was born yesterday at 3:10 p.m. Liz promised to send me photos tomorrow.

Here’s why we love Chiboust:

Restaurants We Love: Chiboust

Look, I’m not knocking the farm-to-table movement—I’m just as obsessed with locally grown food as everybody else. It’s just that when I’m choosing where to eat on a Saturday night, I want a restaurant that can boast more than just greens grown next door. And that’s why I love Chiboust Bistro & Wine Bar—this dimly lit eatery, right across from Westchester’s famous Tarrytown Music Hall, has got it all: hip ambience, a terrific wine list, and a farm-to-table menu that’s full of surprises.

Chiboust has been around since 2004, serving French-Mediterranean specialties in a space that was formerly occupied by—can you believe it?—a Laundromat. And while washers and dryers may not conjure up images of glamour, today, the narrow square-footage, lined with tables separated by airy white partitions and backed by a long brick wall, feels romantic and cozy. It’s the perfect place for a pre-theater date, a long, leisurely meal, or to catch up with an old friend.

While the hip, but homey décor hasn’t changed much in seven years, the menu changes all the time—you can eat at Chiboust a few nights a week and never quite know what’s for dinner. And though much of the ingredients are accessible —they come from the Tarrytown, White Plains, and Ossining Farmers’ Markets, when they’re in town — trust me, few of us will cook up these wonders at home. Chef/Owner Jill Rose started as a pastry chef—she’s known for her outlandish desserts at New York City’s Aureole and Lespinasse—and since March 2010 she’s been heading up Chiboust’s kitchen, too.

On a recent visit, I started with the moules frites, mussels with a side of French fries. Steamed in a garlic-wine-herb-concoction, the mussels were so fresh I swore I could taste the salty air surrounding Canada’s Prince Edward Island, where they’re from. And the fries—a mix of sweet potatoes and regular old potatoes—were salty and crisp, but not overly so. Delicious. For dinner, I skipped the usual (if you can call them that) plats du jour, which included pan-seared Atlantic cod, little neck clams with chorizo, hangar steak with pommes frites, and lamb chops, and instead opted for the special: duck breast, in a bing cherry reduction, served with grilled asparagus over a sweet potato puree. The duck breast was tender and sweet thanks to the bing cherries; and the asparagus was charred crisp sporting that wonderful grill flavor you get from a expert sear. My husband opted for another special: Osso bucco, served over polenta, with haricot verts. The meat eased off the bone and had such a warming, hearty flavor it actually made me glad winter is on the way. The polenta was creamy without hitting that overly rich mark—as if you needed another reason to order this dish.

For dessert, the waitress brought out a tray with everything but the kitchen sink. Talk about hard to choose, there was an apple galette, flourless chocolate cake, a pistachio-and-white-chocolate tart, and a host of others. I opted for the chocolate cake and the pistachio-and-white-chocolate tart—both were good, but the flourless chocolate cake won for me, hands-down. Still, your dessert choices may be different than mine because like the rest of the menu, the dessert offerings are always changing, sometimes because of what the farmers are growing—and sometimes just because of the creative whims of the chefs in the kitchen.

For more Restaurants We Love, turn to the Sunday Life section in the Sunday Journal News.

Chiboust

14 Main Street

Tarrytown

914-703-6550

chiboust.com

posted by Mary Lynn Mitcham

Thanksgiving is one holiday when I don’t cook. Ours is a potluck feast that started with three families in 1980 and has grown to include spouses and children of the original children.

The host — the meal is always at the same house, a grand Victorian overlooking the Hudson River — prepares the turkey and the other families arrive with sides and desserts. My mom, from Texas, always makes her famous yam puff, cornbread stuffing and pecan pie. Our locavore friends prepare beautiful, colorful platters of roasted root vegetables. There’s even a green bean casserole — yes, topped with crunchy canned onions.

Me? I’m responsible for the silliness: the cocktails. The signature one has changed over the years with my whim and the trends (there have been Cosmopolitans and neon green apple martinis, I’m ashamed to admit). But lately, I’ve become firm in my belief that we should celebrate with this most American of holidays with a distinctly American liquor: Laird’s Applejack Brandy.

Laird & Company, America’s first distillery, opened in 1780, so the recipe is nearly as old as America herself. (It stayed open during Prohibition by producing cider and applesauce.) George Washington is said to have asked for (and received) the recipe.

The cocktail we’ve been toasting with of late is one I’ve named the Carjack. I love that applejack makes a fine fall twist on a classic sidecar recipe: the apple-y flavor is seasonal and bright without being sickly sweet. The brandy warms you like a cool-weather drink should. And when we raise our glasses, it is in gratitude for American traditions: past, present and future.

Carjack
8 ounces Laird’s Applejack Brandy
4 ounces Cointreau
2 ounces lemon juice

Chill four cocktail glasses. Combine brandy, Cointreau and lemon juice in a small pitcher and stir. Pour some into a cocktail shaker filled with ice. Shake vigorously and strain into the chilled glasses. Garnish with a lemon twist.

Yield: 4 drinks.

Some chefs just don’t know when to call it quits. Their portions come in three sizes: big, bigger, and biggest. Chef Paul Caputo, who recently opened Chianti, in Tuckahoe, is that kind of chef. No matter what you order—the soup, the pastas, the seafood, or steak—plan to leave with an unbutton-your-pants full stomach.

The restaurant sits where Joe’s Quarry used to be, and now it’s home to a casual bar and Italian bistro. The walls showcase pictures of Italy, and stenciled on one wall, you’ll find the words “chi mangia bene, viva bene,” which translates to If you eat well, you live well. That seems to be the philosophy here.

The restaurant serves up a bunch of Italian dishes: You’ll find everything from stuffed artichokes to spaghetti and meatballs to filet mignon and chicken parm on the menu. Typical Italian fare. But even at an Italian bistro, I love a good surprise and Chef Caputo, it seems, does too. Broccoli Rabe soup?

Yes! And it’s really good. Caputo says it’s his grandmother’s recipe. While I love broccoli rabe—the texture, the bitterness, the excuse to eat more garlic, as the two are commonly paired—I didn’t know how it would translate to soup, but it was terrific.

Take a look:

Other things were good here, too, starting with crusty bread…

Even artichoke, stuffed with well … everything … was terrific. But like I said, very filling!

Chianti is located at 174 Marbledale Road, in Tuckahoe. Call 914-346-8844 for a reservation, or visit them online at restaurantchianti.com

So a friend of mine is always calling to tell me about great little places she seems to stumble upone all the time. Our conversations tend to vary, but they almost always end the same way: With her saying, “You MUST GO.”

The latest of her “great little finds” is The Red Barn in Irvington, a small bakery that serves breakfast (pastries, muffins, egg sandwiches on freshly baked biscuits) and now, lunch (soups and salads). The owner, Randell Dodge, used to design handbags, then she started baking cookies out of her home, and yada, yada, yada, now she owns the Red Barn Bakery, home to all kinds of sweet and savory baked goods. Everything is made with 100 percent organic ingredients.

My friend tells me it’s a great place for coffee and breakfast, which you can see below.

The bakery is also making pies for Thanksgiving, if you’re interested. Apple, apple crumb, plum spice, pecan, and double-chocolate tart are all on the menu. Each costs $25.

And if you know of any great little places, be sure to let me know—I’d love to share them with my friend.

The Red Barn Bakery

4 South Astor St., Irvington

914-231-7779

redbarn-bakery.com

So, it looks like Westchester Burger Co has set up another link in their chain. Less than two years ago, the company opened in White Plains, and now the company has taken over what used to be Frank’s Steakhouse in Rye Brook. Truth be told, the restaurant feels more like a steakhouse than a burger joint—until of course, you look at the menu, which has 20 burgers to choose from. It’s a little overwhelming.

My friend and I weeded through the offerings, which included everything from The Original WBC Burger (a beef burger with smoked mozzarella, tomatoes, frisee, pickles, and wbc sauce—a mayo concoction) to The Train Wreck ( a buffalo style burger with fizzled onions, watercress, and blue cheese), but ultimately we decided on The Tex-Mex Burger, which comes with guacomole, salsa and crunchy tortillas. It looks like this:

My friend orders her with salads to save on calories. But really, what’s the point?

I ordered the Balboa, which comes with fizzled onions, Swiss cheese, and bacon. It didn’t really need the bacon.

And it came with a cute little basket of fries (though they could have been a little more fried). But I love the look.

The restaurant is big, with lots of flat-screens, so getting a last-minute table shouldn’t be hard. But then you never know—I mean, Westchester residents really do seem to love burgers!

Westchester Burger Co’s new address in Rye Brook is 275 S. Ridge Street, Rye Brook. Call them at 914-305-6095, or visit: westchesterburger.com. And in case, you missed the opening in White Plains, click below.

Here’s the 411 on Westchester Burger Co. in White Plains.

Given the state of the economy these days, I get really excited when  a new business opens. This applies to any new business, of course, but since I always seem to be hungry, I’m especially happy when the new business pertains to food.

A few weeks ago, Village Cafe opened on Main Street in Ossining. (The official name is Ossining Village Deli, though the signs out front say “cafe.”) And though the deli/cafe is still getting into its groove—some shelves are still empty and the full menu hasn’t hit the counter yet—it’s still worth a stop if you’re looking for coffee or a quick sandwich. Breakfast is especially appealing: There’s a host of egg sandwiches, plus French toast, sausage links, home fries, and bacon. And unlike a the rush-you-out-the-door ambience at some delis, here you’re welcome to sit and stay. There are plenty of tables around.

The deli offers Boar’s Head meats and if you like Ossining you might try the Main Street Sandwich: roast beef with melted mozzarella, sauteed onions, and Peter Luger’s steak sauce. Try it on a roll ($5.95) or a wedge ($6.95) and owner Irene DosAnjos swears you’ll love her Portuguese rolls. “Nobody else has ‘em,” she says.

The deli is located at 97 Main Street in Ossining. You can give them a call at 914-502-0130, but there isn’t a website yet. DosAnjos, who owns the deli with her husband, John, says it’s a great stop for coffee as they carry cappuccino, lattes, and espresso. And soon, they’ll be adding fruit smoothies to the list, too. Want to check it out? Here’s a sneak peek:

Breakfast offerings are listed on a chalkboard daily.

Here’s a look at the counter, and you can see the Boar’s Head meats in the case in the back.

Feel free to sit and stay!

I’m Mary Lynn Mitcham and I’m taking over the Small Bites Blog until Liz Johnson returns from maternity leave. (No baby yet, we hear, but I’ll let you know!)

So from now until January, I’ll keep you posted on all the restaurant news and fabulous meals I find in Westchester and Rockland.

Recently, I had an amazing meal at Chiboust in Tarrytown. It’s right across from the Tarrytown Music Hall and if you’ve never been … well, what are you waiting for? The converted little Laundromat is a gorgeous restaurant and has been for six years. Jill Rose, the owner, is famous for her pastries. She was the pastry chef at New York’s Aureole and at Lespinasse and she put Chiboust on the map with a huge selection of wonderful baked goods and stylish French cooking. It’s one of those places where you have to get dessert.

But even better is that Rose offers her desserts to go for Thankgiving. In fact, she prepares a special holiday dessert menu and if you’re looking to wow a holiday host, this is a darn good way to do it. Here’s a sneak peak at some of the favorites:

This (above) is her lemon meringue, which she sells for $24.

This is her pear caramel torte, which goes for $32. Can you imagine what your host would say if you showed up with that for Thanksgiving?

This is her plum frangipane tart, which she offers for $28.

Rose, who by the way has taken over as head chef in the kitchen at Chiboust, isn’t open on Thanksgiving Day, but you can pick up your order the night before: Chiboust will be open until 9:00 p.m. The restaurant will be accepting Thanksgiving orders starting today, November 1. For a full list of their holiday offerings (we hear Rose has been conducting apple-tastings at the local farmers’ markets to see which will make the best apple pie) visit chiboust.com

And if you’re looking for more info on Chiboust, here it is.

Hi folks. Apologies for not posting as much as I would have liked the past month or so. I’ve been quite busy getting ready both at work and at home: I’m expecting a baby any day now.

I’ll be taking leave sometime in the next week or two, and I’ll be back in 2012. In the meantime, Mary Lynn Mitcham, a former features editor here and the former editor of InTown and Rockland magazines, will be taking over Small Bites while I’m gone.

I know she’ll have lots of good tidbits and meals to share with you. And I promise, when I get back next year, I’ll get back to blogging — and it will be about more than baby food and avocado puree!

If you have any local — local means Lower Hudson Valley only, please — tips for Mary Lynn, feel free to send her an email at mlmfood@gmail.com.

First the Westchester WAG and now Grub Street are reporting that super-star chef Jean-Georges Vongerichten, who has a house in Waccabuc, will be opening a restaurant at The Inn at Pound Ridge.

I was trying to get independent confirmation on this (and an interview!) before I posted, but e-mails to JG’s business office were not returned. Here’s what I’ve learned from other sources:

From an interview with the Wag in its October issue, Vongerichten said the restaurant will focus on “farm-to-table fare” and be a place that is “a neighborhood-type place where people feel comfortable going with their families once a week or even more often.”   He is planning on have an impressive wine list and a table to seat 20 in the wine cellar, too.

Lois Freedman, the president of Jean Georges Management, told Grub Street said the restaurant will be a “150-seat, bi-level, landmarked restaurant, which will retain five fireplaces and a banquet space for weddings and events.” “The look will be country chic,” she said. “Lots of stone, wood, and brick.”

I’ll keep you updated when I hear back from JG.

Cerebral Palsy of Westchester is holding a fundraiser called “A Taste of Westchester; A Food and Wine Tasting Extravaganza,” featuring more than a dozen restaurants and top chefs as well as a selection of wine, beer and beverages. The event is at 6:15 p.m. Nov. 14 the Renaissance Westchester Hotel in White Plains.

Wine tasting has been coordinated by Aries Wine and Spirits. Other participants include JTE Spirits and Captain Lawrence Brewery (more beverages to follow)

Participants include: 80 West, Angelina’s, Antonees, Beascakes Bakery, Benjamin Steakhouse, Blue Moon Mexican Café, Chocolations, Don Coqi, Emma’s Ale House, Longford’s Own Made Ice Cream, Dolce Vita Catering, Ruth’s Chris Steakhouse, Serafina, Somers 202, Tandoori Taste of India, The Melting Pot and the Olde Stone Mill. More restaurants are expected to join.

All proceeds from this event will go towards the William “Bill” Hallenbeck Pavilion that houses CPW’s summer camp. Over the past 49 years the camp has enabled thousands of children with special needs to enjoy summers filled with adventure, fun and friendship. With your support; we can continue CPW’s mission to ensure that children can receive services and enjoy activities regardless of the level of their abilities.

Tickets are $125, $100 if purchased before Oct. 31. For more information, visit the web site at www.cpwestchester.org.