New Chef at Mortons, The Steakhouse in White Plains


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.


About Author

Liz Johnson is content strategist for The Journal News and, 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.

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