Roasted Peppers Opens in Mamaroneck

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Roasted Peppers, a New American restaurant, opened Monday in a former Starbucks space right next to Sal’s Pizza in Mamaroneck.

Owner Ruben Ochoa Jr. says the menu flirts with both Latin and American specialties, and includes such dishes as tableside guacamole, red snapper tacos, Black Angus sirloin, short ribs, rotisserie chicken and lobster mac and cheese. The signature roasted peppers appetizer is half of each a red and green bell pepper. One is stuffed with a picadillo made of ground beef, zucchini, carrots, onions and green olives; the other is stuffed with a romesco sauce and goat cheese and served with a charred tomato salsa.

There are 14 tables, each custom made and stained a dark cappuccino color. The ceramic floor tiles are black and grey and the color scheme on the walls is burlap and dark yellow mustard. There are no tablecloths, but there are cloth napkins.

Ochoa, a former systems analyst, decided to open the restaurant with three partners after losing his job. They chose the name to represent the type of cuisine — American, but with some Latin influences. (Plus, he says, people tend to remember restaurants named after foods, such as Chili’s and Chipotle.)

There are about 50 seats, including the bar. (Though they are still waiting for a liquor license and won’t permit BYO.)

The 411 on Roasted Peppers.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

2 Comments

  1. I wonder why they won’t permit BYOB while they await their liquor license. Seems like a good way to kill business.

  2. Hey Allison, I’ve heard no restaurant is really allowed to do BYO. The State Liquor Authority tells them that if they do, it will hurt their chances for getting their license. I suppose the ones who do allow it aren’t bothered by the threat because they don’t want the license anyway…

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