This is a report from Small Bites guest blogger Lorraine Alteri, who visited X20 on Sunday. Take it away, Lorraine:
X20 is Xcellent
I am known as “L.A.” and am the assistant organizer of the Westchester Wine Dine and Fun Meetup group. We dine out several times a month in groups of 10-30 people and sometimes a bit more.
My partners in wine and dine, Raffale De Gennaro (organizer) and MJ (asst.organizer) chose to start HVRW at X20. On Sunday, 23 of our members and I had a heavenly dinner at X20. It was my first time and will certainly not be my last.
[Liz: That’s Lorraine with Peter Kelly.]
This restaurant is located in the Yonkers waterfront district and is on the second floor of the building. X20 has a very spacious dining room with panoramic views of the hudson-breathtaking…….
Once we were all seated, a waiter came around with warm cheese biscuits and french bread.
We ordered our appetizers; I ordered the special appetizer- Tuna sashimi crushed pistachio- it melted in my mouth.
My friends ordered the Ulster County Field Greens with Heirloom Beets (Blooming Hill Farm organic honey, sherry wine, shallot and ginger vinaigrette):
And Warm Asparagus Flan (rock shrimp and rocket salad) Champagne Mango and Coach Farms Goat cheese( balsamic syrup and pumpkin seed oil, lambs lettuce):
There’s also this~ Champagne Mango & Coach Farms Goat Cheese
Balsamic Syrup & Pumpkinseed Oil & Lambs Lettuce:
[Liz: I had this once before and love it. Here’s the link.]
We were all very happy with the appetizers. All I could here was oooooh, aaaahhhhh and foodgasm (is this word in the dictionary?) mentioned time and time again.
Now on to our entrees, I ordered the grilled Berkshire pork loin and braised belly with red swiss chard and jalapeno polenta.
The pork was so soft and tender and the braised belly was succulent. The polenta was delicious as well as the swiss chard. The portions were perfect.
My beau had the All Natural Char Grilled Hanger steak with Truffled Potato Puree and Haricot Vert Caramelized Black dirt onions and Cabernet franc sauce-we loved it!
Here is the Brioche & Leek Crusted Chatham Cod with Rice Bean, Broccoli Rabe & Mushroom Ragout
Poached Radish and Standing Stone’s Reisling Buerre Blanc:
One in our party was a vegetarian so they made her a special plate:
[Liz: I’m sure any restaurant would be happy to prepare a special vegetarian dish, even for restaurant week, but do call ahead just to let them know…]
The service at X20 was wonderful, the staff was at our table several times, making sure that everything was going well. The highlight of the evening was when the one and only Peter Kelly came to our table to introduce himself and asked if we enjoyed ourself. He took several pictures with our group as we raved about his restaurant.
11 out of 13 people at our table ordered the white and dark chocolate Timbale with a Pistachio center and creme Anglaise.This dessert reminded me of a chocolate bomb, it consisted of a chocolate cake with white chocolate layer and a pistachio creme layer covered with dark chocolate ganache. It was one of the best chocolate desserts I’ve ever had.
The other choices for dessert were Buttermilk Pannacotta, which MJ said was light and sinfully delicious and the Coconut Parfait with Ginger Creme:
Peter Kelly, you rock, babe! Till we meet-up again….which will most definitely be very soon “L.A.”