Small Bites

Last night, I attended the launch party for Westchester Magazine’s Wine & Food Weekend, which is May 17-20 in White Plains. The Journal News is also sponsoring the event, so I’m sure I’ll be participating in lots of stuff up to and during the festival.

Photos by Verita Vision Photography.

There are five events, plus seminars and cooking demos, going on throughout the weekend. It starts with a Burgers, BBQ and Beer Bash in downtown White Plains on Thursday, May 17. The next night is ArtsBash, a food-meets-art event in the ARTSWestchester Gallery on Mamaroneck Avenue. Grand tastings, wine and spirits seminars, cooking demos, a winemaker’s dinner and a sparkling Sunday brunch will all be held at the Ritz-Carlton on Saturday and Sunday. Check out all the deets after the jump.

Last night’s party was a great kick-off — and it was especially fun to get out and about in the food scene again after being off for three months with the baby. Yummy food, too:

I chatted with chefs — including Peter Kelly of Xaviars, Anthony Goncalves of 42, Anna Maria Santorini of Anna Maria’s, March Walker of Birdsall House, Daniel Van Etten of Mima, and a bunch more.

It was nice to see the Westchester mag folks, too, like publisher Ralph Martinelli and food writer Julia Sexton. Our own publisher, Janet Hasson, was at the party, too — and up on the stage, no less! What a treat!

More details, after the jump.

Hi folks. Liz here: Here is a report from Arthur Bratone, the owner of Bistro Rollin in Pelham. Take it away, Arthur:

Bistro Rollin was thrilled to host a dinner for Toni Massanés and Jaume Biarnés on Monday Feb. 6th. Ferran Adria Chef/Owner of El Bulli (which is now closed, but was said by many to be the best restaurant in the world) setup the Alicia Foundation in cooperation with the Catalan government in 2003 and they opened for business in 2007.

One of the courses:  Caramelized Nantucket Bay Scallops with Leek Fondue and Potato Duchesse.

Mr. Adria asked one his chefs from El Bulli, Jaume Biarnés, to become Director of Culinary Research at their new state-of-the-art facility outside of Barcelona, and Toni Massanés — a food writer, former chef and food historian — to be the Executive Director. Through our friend, Paul Freedman, a professor of history at Yale, food historian, writer and editor, we had the opportunity to host these gentlemen and great group of friends, writers, and chefs at a fabulous dinner created by Bistro Rollin’s executive chef, Manny Lozano.

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Chef Lozano, assisted by our sous-chef Eric Mauro outdid themselves and put together a stunning multi-course tasting dinner based on what we do so well at Bistro Rollin. Below is a link to the night’s menu. We did not give out menus prior to dinner, Chef Lozano assisted in serving each course and gave a brief description and each course was paired with a wine from our wine list.

Dinner Menu for Toni Massanés and Jaume Biarnés

As we gathered before dinner, we all enjoyed a glass of Montaubret Brut champagne and a selection of house made canapés. Turkish apricots wrapped bacon, Cheese gougere filed with a Mornay sauce. and a sample of our Country Paté on toast. We then moved to the table that you see above. And Chef Lozano, his kitchen crew and our two senior servers brought out the first course.

Oysters with Ginger, Yuzo, Pickled Shallots, Shiso and Cilantro. From the oohs, aahs and smiles these were clearly a hit. The flavors and textures worked perfectly together for a perfect starter. This was served with a Le Craie Sancerre.

More of the exquisite dinner, after the jump.

Between the Italian Grilled Cheese, the Adult Mac & Cheese, the signature lasagna and a coffeehouse-style lounge with drinks brewed from locally roasted coffee beans — there are plenty of reasons to keep you coming back to Bella Rose Cafe, which opened in the fall in Haverstraw.

      

Photos by Seth Harrison/TJN

Brothers John and Matt Lima, left and right —

— are using their parents’ and grandparents’ recipes to inspire chef Nick Gaglio in the kitchen, but the menu also has chicken wings, burgers and other American favorites. “We mix it up,” says Matt. The cozy dining room seats about 50, and has brick walls and oak floors original to the 1870s building.

The decor includes refurbished antiques made in Haverstraw. There’s also a lounge area for people to kick back with their coffees and enjoy the wifi. Can’t decide which of these reasons are enough of a draw? Check out the restaurant on Mondays, when there’s a buffet from 11 a.m. to closing with a plethora of choices.

Details: 11 New Main St., Haverstraw. 845-429-9400, thebellarosecafe.com

Mary Lynn Mitcham worked on a great story last month on must-try soups. It appeared in the food section a few weeks back, but hasn’t been here on the blog yet. So here you go… take it away Mary Lynn!

There’s a lot to love about fresh-made soups in wintertime: They’re warming and healthy, made with good-for-you vegetables that you’d never eat as standalones. Even in a rush, soups make a terrific meal; they travel well — pack up a cup and take it on the go. Plus, what’s more versatile than a cup of soup? Grab a spoon and indulge in a quick soup snack, or a meal starter. Throw in a salad and you’ve got dinner. No wonder we can’t get enough of chowders and broths this time of year.

Mex-to-Go owner and Croton resident Mayra Caguano tastes her signature soup, Black Bean with Chorizo. ( Tania Savayan/The Journal News )

Here in the Lower Hudson Valley, however, there’s even more reason to love soup: Our area chefs use their stockpots to show off their own creativity and, often, tell a story. Soup recipes are often homegrown, after all. So in honor of winter, we scoured Westchester and Rockland in search of standout soups, those irresistible one-of-a-kind concoctions that you don’t see at every restaurant and that after a spoonful, you just can’t seem to forget. Here, we introduce you to some of our favorites and tell you how they came to be. Read on to see where you can find an extraordinary winter warm-up in your neighborhood. Just be warned: With soups this interesting, you may never want chicken noodle again.

Black Bean Soup with Chorizo at Mex-to-Go in Croton-on-Hudson
Cote D’Azur Fish Soup at Fig & Olive in Scarsdale
Broccoli Rabe Soup at Chianti in Tuckahoe
Chicken Dumpling Soup at Ladle of Love in Mount Kisco
Coconut Spinach Soup at Mimi’s Plate in Tappan
Celery Root Soup at Restaurant North in Armonk

On this winter day, we’re looking back at a story about must-try soups. Here’s one in Armonk.

Celery Root Soup

Seth Harrison / The Journal News

Story behind it: “My sous chef has worked for me for a long time,” says Restaurant North Executive Chef and part-owner Eric Gabrynowicz. “He gets me. He knows what’s going on in my head. In December, we didn’t have a soup on the menu. We were brainstorming about it one day. Finally, I said, ‘Stop! Iron chef soup. Go!’ ” laughs Gabrynowicz. Basically, the idea was that they both had to come up with a soup that could be on the menu for dinner that very night. “My partner Stephen Mancini judged our soups and picked the winner. His celery root soup won.” Originally, the soup came on the menu topped with candied pecans, but then they wanted to “elegant it up.” Now the soup is topped with Sturgeon caviar and Jerusalem artichokes. “We thought the earthiness of the celery root would play off the saltiness of the caviar. The challenge of winter is trying to find creative fun ways to make people eat root vegetables 30 different ways,” says Gabrynowicz.

Ingredients: The soup is super simple, says Gabrynowicz. It’s onions, celery roots, apple cider, water. Then it’s topped with Sturgeon caviar and Jerusalem artichokes. There’s no stock, so no other vegetables interfere with the taste of the celery root.

Why we love it: It’s a delicious and interesting way to eat seasonally at a time of year when it’s hard to stay faithful to locally grown foods. Plus, it tastes so good — we love the hints of apple cider. And the more Jerusalem artichoke chips, the better!

Great for: An inexpensive, gourmet, seasonal lunch. The soup is part of the $25 three-course, prix-fixe menu at North. It’s also a great starter to dinner.

Also at Restaurant North: Farm-fresh dishes: You’ll find everything from rigatoni with a pork Bolognese to omelets to lobster to steak au poivre. Don’t miss the chocolate chip cookie skillet for dessert.

Grab a spoonful: The 411 on Restaurant North.

On this winter day, we’re looking back at a story about must-try soups. Here’s one in Eastchester.

Cote D’Azur Fish Soup

Mark Vergari/The Journal News

Story behind it: “This is a very traditional soup served on the French Riviera in the summer and winter,” says Ludo Barras, Fig and Olive’s marketing director. “It came from a local fisherman’s wife who used to grind together fish too small to sell. The soup is so flavorful. I grew up with it and Chef Pascal has recreated it so perfectly. I feel at home every time I taste it.”

Ingredients: Tomatoes, onions, garlic, celery, carrot, fish bones, saffron-infused olive oil, scallops, striped bass, lemon sole fillet.

Why we love it: It’s kind of a cross between tomato and fish soup — think interesting tomato soup. Sure, if you love seafood, you’ll love it — but it’s not overly fishy. In fact, the fish flavor is subtle and gets more intense and spicy with every spoonful. And we love that it’s one-of-a-kind — where else are you going to find it? Besides the French Riviera, that is.

Great for: A glass of red wine is almost a requirement with this soup, so go for dinner and have it as a starter at Fig. Consider it a precursor to a very creative meal.

Also at Fig and Olive: Outstanding Mediterranean-inspired cuisine, wonderful olive oils, and a wine list you won’t forget. The crab cakes, the carpaccio, and the branzino never disappoint.

Grab a spoonful: The 411 on Fig & Olive.

On this winter day, we’re looking back at a story about must-try soups. Here’s one in Tappan.

Coconut Spinach Soup

Story behind it: Mimi Platas, the owner of Mimi’s Plate, in Tappan, adapted a recipe from one of her go-to vegetarian cookbooks. “This is one of my base books that I’ve been using for 15 or 20 years. I changed the recipe — originally, it called for a different kind of greens. I made it all spinach and changed up the ingredients,” says Platas. “I’m well versed in getting vegetarian soups to taste good without putting any meat in them. A lot of people are vegan now, and this one is amazingly flavorful without having any dairy or meat in it.”

Ingredients: Spinach, basmati rice, coconut milk, cumin, coriander. “It’s creamy without having cream,” says Platas.

Why we love it: Because it’s super healthy, hearty — and original. It looks like a bowl of pureed spinach, but the rice gives it a nice texture and the cumin a nice kick. It’s sweet and savory, more delicious with every bite. Like Indian food? You’ll love this.

Great for: The late-afternoon munchies, when you want a snack but don’t want to dive into the cookie jar. Eat this around 3 p.m. and you’ll still be hungry for dinner.

Also at Mimi’s Plate: Fresh-baked goods like cheddar biscuits, Parmesan chicken tenders, and Greek salads, sandwiches, and cupcakes to boot.

Grab a spoonful: It’s on the menu every other week. “I have quite an arsenal of soup recipes,” says Platas. 33 Old Tappan Road, Tappan, 845-359-6464, mimisplate.com

— Mary Lynn Mitcham

Mary Lynn’s original post is here: Spinach Coconut Soup

On this winter day, we’re looking back at a story about must-try soups. Here’s a great one in Mount Kisco.

Chicken Dumpling Soup

Story behind it: “I love chicken pot pie,” says Leslie Lampert, the owner of Ladle of Love. “So when I was developing recipes for the shop, I was thinking, ‘how can I turn chicken pot pie into a soup?’ So many of Ladle’s recipes are soup versions of other comforting foods. Growing up, I ate chicken pot pie all the time. When I was in fourth grade, I’d go to my friend Beverly’s after school and I swear every day her mom heated us up Swanson’s chicken pot pie. It was such a feeling of warmth and comfort and being taken care of. At any rate, I was playing with the recipe, and like chicken pot pie, it’s made starting with a roux, then chicken stock. I added exponentially more chicken stock. The soup is basically chicken pot pie, thinned out. I didn’t want to add pie crust, so I thought I’m going to switch over to chicken dumplings. Since day one, it’s been a child and adult favorite. It’s comforting and it feels like pasta, like warmth. It feels like grandma’s house. In my case, it feels like Beverly’s house,” laughs Lampert.

Ingredients: Nothing surprising, says Lampert, but everything is very fresh: the carrots, the celery. “When possible we use farm carrots and farm vegetables,” she says. And she’s tweaked her recipe over the years: Originally, the soup was made with milk, but now it’s not. “There’s no dairy in this soup, except for butter,” she says. “The dumplings are handmade every morning: we pinch them, not roll them. We don’t make them perfect.”The soup is made with shredded, boneless, skinless chicken breast. “I think that makes it more tender. We used to cube the chicken, then went to shredding, because it feels more home cooked. We make our own chicken stock. A soup’s only as good as how good the stock is,” she says.

Why we love it: It’s a savory chicken stew that makes a satisfying quick lunch on the go, or pack it up and reheat it later, and you’ve got yourself one of the best — and healthiest — takeout dinners you can buy. Real chunks of chicken, plus peas, carrots, celery and light delicate dumplings make this soup a hearty meal in a cup. And yes, it reminds us so much of grandma’s house. And chicken pot pie.

Great for: A savory lunch on the go. But buy a large carton — we know you won’t eat it all in one sitting and that’s the point: It reheats beautifully for dinner.

Also at Ladle: Fresh-made soups and gourmet salads — don’t miss the Cobb salad, which contains everything but the kitchen sink — and panini. Oh, and how could we forget? The best mac and cheese on the planet.

Grab a spoonful: 11B South Moger Ave., Mount Kisco, 914-242-9661, ladleoflove.com

— Mary Lynn Mitcham

Mary Lynn’s original post is here: Ladle of Love Soup

On this winter day, we’re looking back at a story about must-try soups. Here’s one in Tuckahoe.

Broccoli Rabe Soup

Story behind it: “When I was growing up, my grandmother did a lot of the cooking at home,” says Chianti Chef/Owner Paul Caputo. “I used to help out. I remember as a young child not being able to take the smell of the broccoli rabe. When you’re 7 or 8 years old, you really can’t appreciate it. But tasting her soup after it was all done, that was great. My grandmother would put the ends of the broccoli rabe in chicken stock and put them through the mouli (sort of an old world ricer), then boil the whole thing again with potatoes. Later, she would add fresh broccoli rabe. I remember seeing people’s eyes when they sat around the table eating it. That said it all. It was a peasant dish, sort of like minestrone — back then, whatever you had in the fridge went into a soup. Now making it brings me back to my grandmother’s kitchen. It reminds me a lot of her.”

Ingredients: Broccoli rabe, chicken stock, potatoes, and unlike his grandmother, Chef Caputo adds pasta to his version of the soup. “We use either capellini or tubettini,” he says. At the end, he adds fresh broccoli rabe sautéed in garlic, olive oil, and a little red pepper.

Why we love it: Because you get that rich broccoli rabe flavor without the bitterness. And talk about a healthy lunch! This soup lets you eat your greens without feeling like you’re eating your greens.

Great for: Lunch. Add bread and maybe a salad and you have an instant, amazing meal.

Also at Chianti: Big portions of red-sauce Italian: veal, chicken, eggplant Parmigiana, steaks, salads, pastas, you name it.

Grab a spoonful: Caputo makes it as a special soup every other week. Call to see if it’s on the menu. 174 Marbledale Road, Tuckahoe, 914-346-8844, restaurantchianti.com

— Mary Lynn Mitcham

On this winter day, we’re looking back at a story about must-try soups. Here’s a great one in Croton.

Black Bean Soup with Chorizo

Tania Savayan/The Journal News 

Story behind it: “I grew up with black bean soup,” says Mex-to-Go’s owner and Croton resident Mayra Caguano Viznay, who combines Ecuadorian influences with Mexican staples at Mex-to-Go. At home, she made a black bean soup for her family using chorizo. When regular customers began requesting black bean soup at Mex-to-Go two years ago, she wanted to give them something different and special. “So I prepared it the same way I do at home,” says Viznay. Customers seemed to like it, so two years later it still appears on the winter menu. “Only I make the soup,” she says.

Ingredients: Chipotle, chorizo, black beans, onions, tomatoes, garlic, and hot annatto, which “adds a little color,” says Viznay.

Why we love it: There’s nothing glamorous about Mex-to-Go. In fact, the takeout kitchen is about a utilitarian as it gets, so getting a soup this flavorful and dimensional is a welcoming surprise. It’s goes way beyond expectations. The soup is made up of al dente beans and small pieces of smoky chorizo and it’s that smoky flavor that wins us over time and again. And again. And again…

Great for: Those nights when you just can’t bear to cook. Call in an order on the way home from work, and poof: Dinner! And you didn’t even have to open the microwave.

Also at Mex-to-Go: Excellent burritos, guacamole and chips, and beautifully spiced and juicy rotisserie chickens that blow away whatever your grocery store’s got going.

Grab a spoonful: 345 South Riverside Drive, Croton-on-Hudson, 914-271-8646, mextogo-croton.com

— Mary Lynn Mitcham

If you’re looking for some true blue football food to make this Sunday, when the Giants play the Patriots in Super Bowl XLVI, I have a recipe for potato skins that is ridiculously easy to make.

These are mostly a riff on the recipe you’ll find over at Epicurious.com. But though the ingredient ratios are the same, the quality of the ingredients is much higher (Benton’s Bacon! Ronnybrook Creme Fraiche!) and the cooking method is a little different.

I swear, you’ll never want to order potato skins out at a bar again — these are that good. Come see.

I had lunch at this great Italian restaurant the other day. It’s called Toscana and it’s in Tuckahoe on the border of Eastchester. Have you been? I loved it. The dining room is empty at lunchtime, and the food was so good I’ll definitely be back for dinner.

I started with the broccoli soup, topped with shrimp. Amazing!

Then  I had the striped bass—perhaps the juciest fish I’ve ever tried

And yes, those are shrimp and scallops on the side.

Here’s what the dining room looks like:

Looking for a great restaurant this weekend? Give Toscana a try!

Mary Lynn Mitcham wrote a great story last Wednesday: Dining Deals and Steals. But a story like that is bound to miss some good stuff — so we want to hear from you! Please write in the comment section below if you know of a great dining deal not mentioned in Mary Lynn’s story!

Just today, Denise Horton from An American Bistro in Tuckahoe called to let me know about her steal: $24.95 for three courses. The deal goes from 5 to 9 p.m. Sundays and 5:30 to 9:30 p.m. Monday to Thursdays. I’ve posted the menu after the jump.

Denise says they’re “rockin’ and rollin’” over there, having just completed renovations that include a new floor, new chairs and a new paint job. Sounds like we’ll have to get over there and check it out.

The 411 on An American Bistro.

The special deal menu for Wednesday, Feb. 1, after the jump.

The Westchester Burger Company’s newest outlet in Rye Brook really has something for everyone — including vegetarians. After all, why should meat-eaters have all the fun when it comes to burgers!

( Tania Savayan / The Journal News )

This ”Greenhouse” burger, an 8-ounce veggie patty, comes with avocado, frisee, caramelized onions and remoulade. I didn’t get to try it — this photo comes from Mary Lynn’s great burger round-up this past Sunday — but I must admit, it looks very tempting indeed.

So that begs the question — Where else can you get a great veggie burger?

Let me know in the comments field (or on Facebook or Twitter). We might use your suggestions in an upcoming story!

Hi everyone! Yes, the rumors are true: I’m back! I can’t believe it’s been three months already…. the time really flew. My baby daughter, Samantha Grace, will turn 12 weeks on Monday. Gosh… I can already see that what they say about “the days are long but the years are short” is very true indeed. Here’s a photo on my last week of maternity leave, when we made a visit to the new American Wing at the Met:

Samantha Grace is named after my father, Samuel, and my grandmother, Grace, both of whom died when I was in college. It’s nice to keep names in the family, I think — it reminds me how much I loved both of them. Right now, we’re also calling her Srimp — that’s shrimp without the “H.” We say it like that because that’s how my other grandmother, Elizabeth, would have pronounced it. She died just a month before Samantha was born. Elizabeth was from Texas and had a sweet Southern drawl (she also would say cris-tchl instead of crystal!). She absolutely loved shrimp — Peter Kelly’s famous coconut shrimp, right, was one of her favorite dishes!  And so when my husband blurted out the nickname “srimp” because Sam was so tiny, it just kinda stuck. I consider it another family tribute!

But enough about me! I’d like to take this first post to thank Mary Lynn Mitcham for doing such a great job on Small Bites while I was out. I hope she kept your hunger for food news somewhat at bay! (haha). Thank you, thank you, Mary Lynn. I especially loved her burger story. Poor Mary Lynn, having to go try all those burgers! I’ve got a couple of posts coming up to supplement her story — a trip to The Filling Station in Palisades (the burgers are fab) and also a call out to you guys to find out where we can get great veggie burgers.

So what else did I miss? I think one of the last things I reported before I left was the upcoming opening of the new Jean-Georges restaurant in Pound Ridge. Any other tips? Any thing new I should be looking at? Trends? Events? Help a new mom out, folks! And thanks for continuing to read while I was gone. I missed you all!

Has anyone else noticed that there have been quite a few new burger joints opening around here. I don’t know if you saw my story about in Sunday’s Journal News, “The Burger’s Big Comeback,”— if not you can click here —but I found five places that opened in the last year. One of them was Cheeburger, Cheeburger in White Plains, where if you eat “The Pounder,” your photo gets put on the wall. Take a look at the size of that burger (these photos are by Journal News photographer Tania Savayan):

Can you imagine what you’d look like eating a burger that big? Here’s something to jumpstart your imagination:

So picture you in this photo—and then picture it hanging on the wall at Cheeburger, Cheeburger, so the whole world could see it! Nice, right? Does anyone know of any other places where they take pictures of you, just for eating so much? I’d be curious to know.

By the way for all of you Liz Johnson fans out there, I hear today (Wednesday) is her first day back at the office from maternity leave. Now, I don’t have to tell you how hard that first day back can be. So, if you’d like to drop her a welcome back comment, feel free to do so at the end of this post. And also, let me know about those food photo places.

In the meantime, here’s the link to my story again. If you love a good burger, you don’t want to miss it. And here’s the info on Cheeburger, Cheeburger.   Enjoy!

I’m a wimp in the winter, one of those people who is always looking for a warm-up of some kind. Some people find theirs in hot chocolate, but I love a good hearty soup. My favorite, favorite, favorite of all time is Ladle of Love’s chicken dumpling. It’s hearty without being overly rich and makes me feel like I’m getting all of my vegetables in one bite. Plus, those chicken dumplings are delicious. Take a look:

Ladle’s owner Leslie Lampert told me on a recent interview about her soup that this one was born out of her love for chicken pot pie. She says it’s basically chicken pot pie, but thinned down. Anyway, I love it in the winter. Come to the think of it, I love it in the summer, too. Fortunately, it’s on the menu at Ladle of Love in Mount Kisco, all year round.

Want to learn more about this soup, or find out about other great soups nearby? Take a look at this article, which ran in The Journal News recently: http://www.LoHud.com/apps/pbcs.dll/article?AID=2012301180046

And here’s where to go to try Ladle’s amazing chicken dumpling: Ladle of Love, 11B South Moger Ave., Mount Kisco; 914-242-9661; ladleoflove.com

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