Small Bites

I got this notice from Flying Pig the other day, and the dinner sounds really fun!

The Flying Pig Restaurant is holding a Farm Dinner on Sunday, June 5th, at the Cabbage Hill Farm on Crow Hill Road in Mount Kisco.  The dinner will begin with a tour of the farm, followed by a five-course meal outdoors, next to the lake on the farm.

The tour will begin at 3pm, and will be lead by Lesley Sutter, the executive chef at the Flying Pig restaurant.  Sites will include the farm greenhouses, aquaponics, and pastures.

Following the tour, a seasonal five-course dinner will be served on the farm, cooked with locally sourced ingredients.  Wine pairings will accompany each course.

The Cabbage Hill Farm is dedicated to sustainable agriculture, as well as the preservation of heritage farm animals.

The all-inclusive price for the tour and dinner is $150 per person.  The dinner will be rescheduled in the case of inclement weather.

The 411 on Flying Pig.

Everyone’s trying to make healthier choices these days. Here’s one more way: this summer, when it comes to burgers, look beyond beef.

Gone are the days when turkey or veggie burgers were fringe, and grilling them meant you were destined for a meal of dry, chalky hockey pucks. Today, alternative burgers — or alt-burgers, as I like to call them — are as common as ketchup. And you won’t believe how good they can taste.

You can make a burger out of just about anything: turkey, vegetables, pork, sausage, chicken — even grains. Add a little spice, a few chopped-up vegetables, maybe some herbs, and you’ve got yourself a great dinner.

I’m not advocating giving up beef burgers completely. In fact, one of my favorite alt-burgers is made with a mixture of beef and lamb. Topped with cheddar and a caper-remoulade made with mayo, it’s certainly not for the calorie-counter.

But another of my favorite alt-burgers uses ground turkey and three different vegetables — zucchini, carrots and mushrooms, which are shredded in the food processor. It is a variation on a recipe from a spa in Utah, and comes in at somewhere around 300 calories (without the bun). I promise — it explodes with flavor.

When it comes to flavor, I’m not the only one turning my attention away from beef.

At Turco’s in Yorktown Heights, for example, Vincent Mastrangelo, manager of the meat department, says he sells about 1,000 chicken burgers a week. They’re seasoned with onions and red, yellow and green peppers and stuffed with mozzarella, and everyone loves them.

“It’s not your dreary, everyday just-salt-and-pepper burger,” he says. “You don’t have to add ketchup and everything else to them — they just ooze off your grill.”

At Mount Kisco Seafood, you can get tuna burgers and salmon burgers, and at Larchmont Meateria, owners Flora and Tom Guglielmo and their son, T.J., sell organic buffalo burgers. (Those are great with just a dash of Worcestershire.)

Paul Chietro, owner of Mini’s Prime Meats in Bronxville, offers lamb burgers — “Those are a big seller during the summer,” he says —?and sausage burgers (cheese and parsley, and chicken-apple sausage).

Now purists may say that, technically, all these “burgers,” are sausages, just shaped into burger-size patties.

And that may be; you define sausage as a food made from ground meat and spices or herbs.

But to me, alt-burgers are as much fun to say as they are to eat. So I plan on calling them what I wish. And once you taste them, I know you’ll agree. Next thing you know, you’ll be looking beyond beef all summer long.

Recipes for Turkey Burgers, Beef-Lamb Burgers and Chicken-Chive Burgers, after the jump.

This is the weekend to fire up the grill and start flipping burgers, but before you stock up on propane or charcoal, re-think your routine. Vow to make this a break-out year — the summer you try grilling something out of your comfort zone — like pizza or pineapples. Or, master a new technique — such as how to gently grill mushrooms alongside your seared T-bone. Or smoke a couple of chickens using indirect heat:

Let’s reverse some bad habits, too, like cooking over dirty grates, squirting lighter fluid all over your coals and slicing into your steak to see if it’s done.

And don’t forget safety, too. Singed eyebrows are a terrible look!

To make this outdoor grilling season your best ever, I’ve complied my best BBQ tips — and asked for some solid expert advice to back them up. Happy grilling!

North, the locavore smash hit restaurant that opened last summer with Eric Gabrynowicz in the kitchen and Stephen Mancini in the front of the house, started brunch a few weeks back — and wow — does it look delicious. Anyone been yet? It goes from 11:30 a.m. to 2 p.m. and is first-come, first-served. So here’s your chance to eat there without a reservation!

The 411 on North.

The menu, after the jump.

A group of guys who are calling themselves “Wing Experts” are in the midst of a grand local Wing Tour this month and next. So far, they’ve been to Blazer Pub in Purdys, Tavern at Croton Landing in Croton-on-Hudson, So Dam Hot in Valhalla and Kelly’s Corner in Brewster. I think they will be posting their review of Liberty Wings in Tappan soon, too. They are chronicling their journey on facebook: Facebook.com/wingtour.

Seth Harrison/TJN

I pass on this link with a couple caveats:

These guys seem like they are really earnest, but if you’re looking for a real feel for what the wings taste like, you’re not going to find it; rather, you’ll find that the guys are “impressed” with the “awesome” blue cheese and “delicious” wings.

The photos at some of the wings are too dark to see what they  really look like. Others are OK.

But here’s why this is fun: Everyone has an opinion on what are the best wings, so here’s your chance to see what a few guys thing, and agree or disagree. It’s’ fun to play along, isn’t it? Enjoy, and order a cold one for me!

And just for fun’s sake, here’s a look at a few of my past posts on wings:

Hurricane Wings in Hartsdale.
Liberty’s in Tappan.
Candlelight Inn in Greenburgh. (Video with that one)
Best of Small Bites: Chicken Wings.
Best of Hudson Valley MetroMix Chicken Wings.
Where to Watch the Game — And Eat Great Wings, Too
And Speaking of Wings …
Candlelight Inn to Expand; Adding Entire Building Just for Takeout.
Heading to the Candlelight Inn in Scarsdale…
Q Restaurant.

Just in time for summer, Local Ice Cream is coming to Chappaqua — and to clarify, we are talking about an ice cream shop that is actually named Local. “Our town really needed a local ice cream shop,” says Chappaqua resident and owner Adam Strahl.

Photo by Alan Shapiro/For The Journal News

Strahl will be scooping organic ice cream straight from Ronnybrook Farm in Ancramdale, Columbia County, and serving it in glass dishes with metal spoons. If you can’t enjoy your frozen treat right there in the shop, the environmentally aware entrepreneur will send you on your way with eco-friendly containers. Local might become known for its natural ice cream (no preservatives or artificial coloring), but Strahl will also sell sandwiches, salads, and soups that are made with local ingredients. — Latoya West

Details: 75 S. Greeley Ave., Chappaqua. 914-238-0698. Hours: 10 a.m. to 8 p.m. Tuesday to Friday, 10 a.m. to 10 p.m. Friday and Saturday, 10 a.m. to 8 p.m. Sunday.

Are you a wine know-it-all? Perfect! Love wine but don’t know a thing about it? That’s great too. Either way, Steven Zwick and Maribel Almonte-Zwick, below, hope you will enjoy their just-opened wine shop in Peekskill.

(Photos by Joe Larese/TJN)

“We’re trying to create a fun and simple environment for people to come, even if you are not a wine connoisseur,” says Steven. Dylan’s Wine Cellar, named after the Zwicks’ son, Dylan, is in Peekskill’s historic Standard House building —

— and is decorated with a historic feel, with custom-made wooden shelves and hardwood floors.

There’s a new chef — and a new menu — at Peekskill Brewery. The new man in the kitchen is Sean Corcoran, who previously worked at Dish in Mahopac, Beeb’s Bistro in Newburgh and Ace Hotel in Manhattan.

Corcoran, who lives in the black dirt farm area outside of Newburgh, has created a spring menu featuring the Hudson Valley’s local ingredients. The menu includes starters like Black Kale Caesar Salad —

— and Maple Chipotle Wings. New pub snacks include a chicken liver parfait and house-pickled spring vegetables, below.

Yorktown’s Tom Cuomo says his new restaurant is a tribute to old-school Italian dining — which explains the charming checkered tablecloths. Oh, and the Italian music playing softly in the background, and, yes, the authentic Italian dishes on the menu.

Don Tommaso’s is named after Cuomo’s father, Tommaso Cuomo, who owns the restaurants Pizza Beat in Yonkers and Grappolo Locanda in Chappaqua. Cuomo, the younger, says the new restaurant blends the casual vibe of Pizza Beat and the high-end service and atmosphere of Grappolo Locanda.

There’s a bar area that seats 20, a main dining area that seats 75 and an outdoor dining area that seats 24. Menu items, which start at $9, are all priced below $30 — except for the “Don Luigi” (a Fiorentina-style grilled 32-ounce porterhouse steak, with a choice of potato and vegetable), which costs $79. “We try to offer everyone an option,” Cuomo says. The restaurant also pours 17 Italian wines by the glass. — Story and photo by Latoya West

Details: 334 Underhill Ave., Yorktown Heights. 914-302-7900, www.dontommasos.com. Hours: 11:30 a.m. to 10 p.m. Monday to Thursday, 11:30 a.m. to 11 p.m. Friday and Saturday, noon to 9 p.m. Sunday.

What is coffee without a little nosh? It’s a question Kaffeine owner David Bonalle never had to think much about since his wife, Phoebe Kao, is a baker. And though he was already selling scones, croissants, bagels and biscotti, he put out her mini cupcakes made with fresh citrus zest, a natural source of potent antioxidants. Within hours, the sweet treats were sold out. That was in January.

Now Kao’s business is taking on a life of its own, with orders coming in left and right. What makes her cupcakes different is that each classic size contains four grams of orange, lemon or tangerine zest. All the citrus cupcakes are baked without preservatives or stabilizers so they are meant to be enjoyed right away.

They come in 12 flavors (such as tiramisu, peanut butter chocolate, banana Nutella and red velvet) and are served in minisizes, perfect for a little bite with a strong cuppa Joe. (The fact that they are 99 cents each also makes them enticing!) According to Kao, many customers enjoy making their own “cupcake tapas” trays as a way to enjoy the variety. She also provides customized flavors and designs for special orders. Also worth noting: the coffee bar’s newly landscaped backyard garden, which is ideal for that aforementioned nosh.?After all, we all need a little Vitamin D (i.e. the sun) with our citrus. — Story and photo by Jeanne Muchnick

Details: 18 Division St., New Rochelle. 914-235-2910, Hours: 7 a.m. to 8 p.m. Monday to Saturday, 8 a.m. to 6 p.m. Sunday.

Victor Ruiz, owner of Hacienda la Paloma restaurant in Mount Kisco, says at his newly opened resaurant he’s serving “upscale Mexican cuisine.” And he says he can’t wait for customers to see the restaurant’s décor, which includes Spanish tile, a water fountain, a palm tree, and a patio for outdoor dining.

(Carucha L. Meuse/TJN)

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Don’t let the lack of shopping on Ferris Avenue deter you from stopping by Ribs ‘R Us, the new takeout and delivery spot. Owner and cook Andrew Weisman said, “There was enough pizza and burgers around, I wanted to do something different.”

Weisman adds that he is able to keep his menu reasonably priced because everything is homemade. Their specialty: ribs, of course. Choose your sauce from a long list including barbecue, honey barbecue, teriyaki, pineapple teriyaki and sweet and spicy, the house special blend. They also have countless sides like cornbread, mac ’n cheese, baked beans and sweet potato fries. Don’t like ribs? They’ve got wings, fried chicken, pizza, burgers, sandwiches and salads, too. And, says employee Alfonso Bruner, shown above with customer Liz Renza: “We deliver anywhere.” — Story and photo by Jessica Rao

Details: 47 Ferris Ave, White Plains, 914-686-2400; www.ribsrusny.com; Hours: 11 a.m. to 10 p.m. Monday to Saturday, 1 p.m. to 9 p.m. Sunday.

For years, Myong Private Label Gourmet has been known for its healthy takeout, catering and cafe. Now add fine dining to the list.

In its new location — the 3,500-square-foot space once occupied by Q restaurant in Mount Kisco — chef-owner Myong Feiner is serving her healthy, Asian-influenced cuisine, but now on tablecloths.

Feiner, who owns the restaurant with her husband, Rob Feiner, is a self-taught chef, a Korean immigrant who worked her way through school as a waitress and short-order cook. Her current business began with cooking classes at home for friends and quickly grew into running a juice bar at a local gym.

Rob Feiner describes their menu as European, Asian and progressive American. Some highlights: Hudson Valley duck breast, braised short ribs, “Deconstructed Lobster Macaroni and Cheese” and Pacific Northwest wild salmon. The attractive restaurant, which seats 50, has an upscale, modern vibe with a bit of Asian influence.

Paintings by chef Myong herself have been hung all around the well-decorated dining room, which offers a cozy atmosphere for patrons. But if you’d rather take your food to go, there’s still a cafe section of the business that offers the healthy gourmet items that Myong is famous for. — Latoya West

Details: 487 Main St., Mount Kisco; 914-241-6333; www.plgourmet.com

Good morning and happy Monday.

Cocktail fans may want to take note: I haven’t confirmed this yet, but a poster on Chowhound says there’s a new bartender in town shaking things up at Mix at The Crowne  Plaza Hotel in White Plains. Jake Sher, formerly of Bar & Books in Manhattan is head bartender: Best Westchester Cocktails in White Plains.

Jake Sher from Bar and Books in NYC from Shaker Faces on Vimeo.

Elsewhere in local food news:

A “don’t miss” meal with complex flavors and creative twists on Latin cuisine at Cienega in New Rochelle. (NYT)
MH finds good food but some inconsistencies at Swagat in Tarrytown. (NYT)
In Scarsdale, Massa is more male than mezzo-mezzo. (NYT)
Vegan food at Jolo’s Kitchen in New Rochelle. (NYT)
Best value grocery shopping in Westchester? (CH)
Anyone been to La Catena in Ardsley? (CH)
Recommendations for Larchmont and Mamaroneck? (CH)
The Perennial Chef in Bedford has a blog worth checking out: PerennialChef.com.

Hipsters, you say??In New City??Once you get a look at the 30-foot-long copper bar, the flickering candles on the tables, the calming shades of ginger and tangerine and the dark wood accents — you might just be convinced:?yes, the scene at Kumo is ripe for hipsters.

Kumo, which opened in December on South Main?Street, is owner and executive chef Steven Chen’s fourth location (the others are in Connecticut, Pennsylvania and Pearl?River), so you can bet the menu has tried-and-true Pan Asian favorites, such as the White Tuna Fusion, seared white tuna with house spice, black pepper, plum and wasabi sauce, and the New City Roll, a combination of shrimp tempura and cream cheese topped with avocado and eel. Entrees include Crispy Red Snapper with mango and asparagus and Shanghai Roasted Chilean Sea Bass over warm tomato vinaigrette with Pacific spiced potato crisps.

Think you’re hip enough??Better make a reservation. Kumo has been packed since it opened. — Joy Weinrich

Details: Kumo Sushi & Lounge, 170 S. Main St., New City, 845-708-5825.

I must admit, when I first heard the cb5 Restaurant Group would be opening China White in Purchase, I was pretty excited — and not just because it’s nother pre-theater option for the Purchase Performing Arts Center.

China White is the group’s first restaurant in Westchester, but if owner Jody Pennette’s take on Chinese is anything like his take on Mexican over at Lolita in Byram, we are in for a real treat.

Owner Jody Pennette, left, and manager Rob Moss. All photos by Mark Vergari/TJN.

Pennette and his group are describing China White as “sleek, modern and sophisticated,” but my bet is that it will be fun, bustling and convivial, too.

“Think ‘dumpling noodle house’ meets ‘Chinatown street vendor’, prepared by Hong Kong cooks,” says the press release, except here, you’ll find natural chicken, local pork, grass-fed beef, organic tofu and wild-caught fish. The eggs are cage-free and the vegetables are organic. (And yes, there are gluten- and wheat-free noodles, too.)

Chef Joe’s Spicy Dragon Chicken, with red chile and sugar peas.

There are communal tables and counter seating — for more of that buzz and energy — and there are Asian beers, sake and house-made sodas.

As for the menu, I have it — and some of the specialties — after the jump.

Yes, it all tastes as good as it looks at this newly opened slice of heaven. That’s because Chantilly bakery, which has been in business since early this year, is run by three Argentine women (sisters Maria Gambini and Mariana Delgado Gambini and their mom, Mirta Gambini) with extensive backgrounds in the arts.

Maria previously worked at the Metropolitan Museum of Art and is a fine artist in her own right; Mariana graduated from Johnson and Wales in Providence, R.I., with a degree in pastry and previously worked at Westchester Country Club, while Mirta has a background in interior design.

The three pride themselves on the aesthetics of everything they do — from custom cakes to their everyday creations of croissants, brioches, mousses, tarts and more. There are more than 120 fresh items daily, including the popular “Andree,” a hazelnut milk and dark chocolate layered pastry with gold and red currants. Also worth indulging in: the French macaroons, Madeleines and homemade honey marshmallows.

They also specialize in custom cakes from 6 inches to seven tiers. “We always work closely with our customers to design whatever they want, so they feel part of the decorating process,” says Mariana. And it tastes great, too: Everything is made from scratch. “It is very important for me to know what is going into a product and for it to taste as good as it looks,” she says. — Jeanne Muchnick

Details: 135 Parkway Road, Bronxville. 914-771.9400; www.chantillybronxville.com. Open 7 a.m.-6 p.m. Tuesday-Friday, 8 a.m.-5 p.m. Saturday and 9 a.m.-2 p.m. Sundays. Closed Mondays.

AquaTerra Grille in Pearl River features a menu that specializes in both aqua and terra. A prime example? The signature (and eponymous) dish called AquaTerra: 6 ounces of filet mignon paired with a 6-ounce Brazilian lobster tail, grilled asparagus and Yukon Gold wedged potatoes.

The restaurant, in the former Cherry Brook Inn on Middletown Road, has a spacious dining room with wooden tabletops, dark wood trim and earth (or should we say terra) tones — and a blue (or rather, aqua) banquette.

(Photos by Carucha L. Meuse/TJN)

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Eric Dewes, above, who took over Morton’s kitchen on the Monday before Thanksgiving, says, “If you’ve eaten here any night since November, I probably cooked your food.”

Dewes, who is only 30, is no stranger to the restaurant scene. “I’ve done everything from turn-and-burn to fine French,” he says. He’s been a chef for 12 years, has a bachelor’s degree in Culinary Arts from Johnson and Wales, and comes most recently from Morton’s in Hackensack, N.J. His menu picks: “I love all our steaks.” He’s crazy about the Lyonnaise potatoes cooked with caramelized onions, but “you can’t eat them every day, they’re cooked in bacon fat!” — Jessica Rao

The 411 on Morton’s.

Remember all the hub-bub about Spadaro, the Italian restaurant in New Rochelle where there is no menu, just a couple of friendly sisters who recited the evening’s specials? Well one of the sisters, Rosa, and her husband, Angelo, have opened a restaurant in Mamaroneck. Jessica Rao reported on it for us:

(Photos by Seth Harrison/TJN)

Angelo and Rosa Merenda named La Scarbitta Ristorante after a variation on the Italian word for “little shoe,” because it describes the act of sopping up the last bit of sauce from your plate with a hunk of bread.

And the chef, Rosa, who was born in Puglia, Italy — and whose sister runs Spadaro Ristorante in New Rochelle — hopes you will do just that. She says that to her, “cooking is love.”

Shrimp Alla Rosa.

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Admit it: You’re willing to travel for a perfectly brewed cup of coffee. Add some Danish, free WiFi, a bohemian vibe and an artful swirl in your well-sized caffeinated saucer and you could sit with that coffee all day long. And that’s just fine with the crew at the 6-year-old Art Café in Nyack. The tiny, whimsically decorated space has always been about wrapping customers in warmth, meeting new friends (the cute stranger sitting near you, perhaps?) and lingering for as long as you can. But sometimes the space feels a little too cozy.

Well, say farewell to the familiar “Art Café dance,” where waiters squeeze by customers lining up at the register. Thanks to a recent renovation — which includes moving into the former Klay Gallery space, next door — there’s even more java joint to love.

Owner Dan Kramer, his sister, Dana, and their Israeli-born mom, Dorit — here’s Dorit, left, and Dan:

— opened the café with a vision of traditional hospitality: inviting guests in, fortifying them with good food and lots of coffee. “We believe food is art,” says Kramer. Hence the café’s name, the themed menu — which includes salads named after Dali, Picasso and Monet — and the frothy decorations on the cappuccinos and lattes. The food is mostly Israeli vegetarian, a sample of some of the most popular, flavorful dishes that exist in a traditional Israeli café, along with tasty pastries, toastinis (extra large sesame bagels) and an assortment of cheeses, soups, egg entrees and so on.

There’s a new a coffee bar, along with a display case of pastries and desserts in the front room of the former Klay Gallery space. The menu will expand, too: Stop in for loose-leaf teas, falafels and — now — dinner. — Jeanne Muchnick

Details: Art Café, 65 S. Broadway, Nyack; 845-358-6306, artcafenyack.com.

Mamaroneck Avenue just got another eatery. Hash-O-Nash, a Middle Eastern “country kitchen,” complete with a long list of Jewish, Greek, Lebanese and Jordanian food, opened in April on the lower end of the street, not far from Enzo’s.

Photos by Carucha L. Meuse/TJN

Owner Abe Abdalla knows the ups and downs of the business — and the area. He has owned Avenue Bagel just up the street for more than eight years (he also owns Chappaqua Restaurant and Café in Chappaqua).

The kitchen is open, with a wood-burning grill and smoker. Entrees include falafel, shawarma, gyros, hummus, shish kabobs, spanakopita and moussaka, all cooked by Mohammad Al Hawa, a chef with more than 24 years’ experience in Middle Eastern cuisine.

Baba Ghanoush, taboulleh, falafel and hummus.

More photos, after the jump.

If the rain ever stops and the weather ever gets warm — you’re going to want to grill. A new place to head for a great centerpiece for the meal? The newly opened Pearl River Meateria — formerly Ed’s Meat Market — where owner Mike Santucci will give you a short lesson in prime cuts, choice cuts, bratwurst, bockwurst, knockwurst, marinades and more.

Taking over beloved Ed’s — a 90-year-old business — sets the bar high. And though Santucci has updated the space, adding oak floors, ceiling fans and new cases, it will remain, like always, an old-world butcher shop. Santucci himself grew up behind the counter. “My whole family was butchers,” he explains, “my dad, my uncles and so on. I’ve been working in butcher shops since I was 5 years old.” In fact, if he looks familiar, you may have seen him before — he owns two other shops: Karl Ehmer’s Quality Meats in Hillsdale, N.J., and Butcher in the Farm in Montvale.

While he’s all about preserving tradition, he also brings new things to the table: antibiotic- and hormone-free chickens, marinated and seasoned meats for on-the-go families and top-notch service that includes advice on how to cook the meats you buy. “I want to preserve the traditional feeling of the old-time butcher shop,” he says. “To me, it’s the lifeblood of a neighborhood.”

Details: Pearl River Meateria, 17 N. Main St., Pearl River; 845-735-2029.

— Jeanne Muchnick

We all know about A&S Pork Store in Montrose and Thornwood. But did you know about the new one in Mount Kisco? Our Northern Westchester New in Town correspondent Latoya West reported on it recently:

A+S Marketplace

Patrice Costa here, back again as a guest blogger!  I wasn’t really planning on celebrating Cinco de Mayo when I made plans to get together with a friend this month, but our dinner at Ramiro’s 954, a new Latin American restaurant in Mahopac, was definitely the perfect venue.

Hi folks.

Sorry I’ve been so long between posts these days. I do want to point out that we’ve started a few new features, and they include lots of food news. I’ll try to start posting these on the blog, but if you don’t see them here, check the news tab on this blog to see food stories each week.

One of the new features is called Restaurants We Love. It runs in the Sunday Life section, and we make recommendations on places you shouldn’t miss making a reservation. (This week’s is on Tarry Lodge in Port Chester.) Another is called New In Town — also in Sunday Life — and we cover news in 18 retail businesses each week, many of them restaurants.

And always check the Wednesday newspaper for food features and news. I’ll post this week’s salad recipes later today. With that, here’s what people have been talking about lately:

Martha goes to the Little Kebab Station in Mount Kisco. (TMB)
H Mart, an Asian grocer from the city, will open in Hartsdale. (CH)
Argentine burgers with Manchego and pulled pork sandwiches at Anton’s in Croton. (CH)
Hash o Nash in Mamaroneck not getting good marks from Chowhounders. (CH)
The Burger Joint in Mount Kisco? (CH)
And Westchester Burger in Rye Brook? (CH) Hmmm… do I see a trend?
Sakura Garden, a new sushi place in Hastings. (CH)
Little Thai Place opening in Scarsdale. (CH)
Alice writes about chefs putting eggs on dishes, and includes a few farms they get them from. (NYT)
MH likes Haven in Pleasantville. (NYT)
Baked by Susan in Croton. (NYT)
David and Marge have a middling experience at Benjamin Steakhouse in Hartsdale. (WM)