<br>The place to be in Westchester last night was the opening party for Backals, the restaurant that took over the building where the Heathcote Tavern was Ã¢â‚¬â€ at the Four Corners in Scarsdale.
The place has been completely redone Ã¢â‚¬â€ no more Persian carpets and lounge-y couches. Instead, owners Arthur Backal and Tony Fortuna went with a modern look: Installing a wall of wine at the entrance, a glass mosiac floor and a swoop of fabric over a new entranceway. It feels like a big party, which is appropriate, because Arthur is the founder and CEO of The Backal Hospitality Group and State of the Art, an event company in Manhattan. Check out the tent of fabric:
<br>Just before the party started, Arthur took us on a tour.
A videographer followed us. It was a little unnerving.
<br>The wall of wine greets you.
<br>The sunken dining room has a glass mosaic floor and Philippe Stark chairs.
The chairs definitely sparked the most conversation at the party. Either you like them (I did) or you didn’t. But I wonder how they’ll be once people are sitting in them? What if the people don’t quite, well, fit?
The Ã¢â‚¬Å“curtainsÃ¢â‚¬? are a nice touch. Metal rings…
The fabric on the banquette is tres chic, too.
The chandelier is dripping with crystals.
WhatÃ¢â‚¬â„¢s really cool about the restuarant are all the little nooks and crannies you can dine in.
This table is ArthurÃ¢â‚¬â„¢s favorite. ItÃ¢â‚¬â„¢s on a mezzainine above the dining room, which you can see in the photo above to the left of the window.
A table on a balcony on the other side of the room has the best view in the house.
I can’t believe I never knew about the Monkey Room before. It’s behind that second floor balcony in the turret of the building. I nominate it for coolest private party room in Westchester. Check out these murals.
Here, Arthur and my colleague Matt are discussing how the room is Ã¢â‚¬Å“perfect for a cognac and a cigar.Ã¢â‚¬? (Excuse the blur.)
After the tour, Matt and I took two stools at the bar and sampled some of the food: bacon-wrapped scallops; filet mignon on toast points; grilled ham and cheese, and crab with truffles.
I’m looking forward to trying the menu. Here’s a copy for you to peruse. Let me know what you think!