The 19th Hole: If You’re Going to the Senior Players Tournament, Here’s Where to Dine Nearby

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We know — golf isn’t about food. But everyone has to eat, right??

If you’re at the 2011 Constellation Energy Senior Players Championship at Westchester Country?Club in Harrison this week and hunger pangs hit, there are four spots to go. The main concession, next to the 18th fairway and called the Michelob Ultra Grove, has tables with umbrellas, scoreboards and video boards so you won’t miss a moment while you’re lunching on cheeseburgers, turkey clubs and hot dogs. The three other spots — at the 1st tee, the 11th tee/12th green and the 16th green — are more grab-and-go.

But for a nice lunch or dinner nearby??We have a few suggestions for you, like Le Provencal in Mamaroneck, right, and I’ve arranged them from least expensive to most — plus a 19th hole if you’re really in the mood to splurge. The list, after the jump.

1. Walter’s Hot Dogs

Where: 937 Palmer Ave., Mamaroneck. No phone. www.waltershotdogs.com.

Par: $3 to $5

Hole description: A 1928 pagoda across from Mamaroneck High School sells hot dogs that Gourmet magazine has named the best in the country. They’re split and cooked on a grill with butter and served with Walter’s famous mustard. Line up alongside the windows; you can call out your order for fries or tater tots before you get to the front.

Hazards: You may overhear people ordering with such odd phrases as “Two doubles and a single.” This has nothing to do with tennis. It’s how many hot dogs you want inside the bun.

2. Rue des Crepes

Where: 261 Halstead Ave., Harrison. 914-315-1631. www.ruedescrepes.com

Par: $5 to $16

Hole description: A cobblestone street scene from Paris, from the street sign to the murals on the wall and the bistro tables in the dining room. Order crepes of any style and flavor, from savory — classic jambon et fromage (ham and cheese) or chorizo, black bean and plantain— to sweet (banana Nutella or mixed berries).

Hazards: There are so many choices! You’ll want to bring a group to sample as many crepes as possible.

3. Q Restaurant

Where: 112 North Main St., Port Chester. 914-933-7427.

Par: $15 to $20

Hole description: A fun and funky barbecue joint with a bar corralled in by fenceposts by the window and, in the back, a self-serve dining room with views of the barbecue smokers. Brisket, pulled pork, chicken — even a barbecue salad, all served with iced tea or lemonade in Mason jars. And the most outrageous dish? The Kitchen Sink burger, which is topped with pulled pork, cheddar cheese, pickled jalapeño peppers and smokehouse bacon. You can’t beat it for a cold beer, either.

Hazards: The place is popular with kids, so if you want to avoid them, go later.

4. bartaco

Where: 1 Willet Ave., Port Chester; 914-937-8226; bartaco.com

Par: $15 to $22

Hole description: With a beach-shack feel — wainscoting and a white-and-blue color scheme — this doesn’t feel anything like a typical Tex-Mex joint. Instead, you’ll find from-scratch margaritas and authentic tacos, tamales and sides, like grilled corn and chipotle slaw. The dining room has a big bar and banquettes, and there’s an enormous deck overlooking the river. It’s just the place to catch a breeze on a warm day.

Hazards: The place is so popular the wait can be more than an hour — and they’ve been known to run out of mint for mojitos. Go early.

5. Ruby’s Oyster Bar & Bistro

Where: 45 Purchase St., Rye. 914-921-4166

Par: $21 to $29

Hole description: Francophiles love Ruby’s because it does the classics right: Salade Lyonnaise, oyster platters, steak frites. Everyone else loves Ruby’s because it’s cool: Big communal table in the center, a zinc bar from Paris and windows that open onto the bustling street.

Hazards: It’s tough to score a seat at the bar, so go early if that’s your bag. It’s noisy, too.

6. Tarry Lodge

Where: 18 Mill St., Port Chester. 914-939-3111, tarrylodge.com

Par: $20 to $30

Hole description: Celebrity chef Mario Batali and co-chef and owner Andy Nusser’s modern pizzeria-trattoria. White marble, inlaid tile and dark wood make for a comfortable but laid-back atmosphere and the white tablecloths allow you to go for fine dining if you’re up for it. The menu fits the scene: order a couple small antipasti if you’re peckish, or settle in for a six-course meal made of pizza, pasta and classic entrees. There’s even a rooftop terrace.

Hazards: The bar area is popular for last-minute diners without a reservation, so it can get pretty crowded if you have a wait.

7. Le Provençal Bistro

Where: 436 Mamaroneck Ave., Mamaroneck. 914-777 2324. www.provencalbistro.com

Par: $18 to $34

Hole description: Le Provençal is bright and sunny. Like Provence in summer, you expect to smell lavender and see sunflowers everywhere. Order accordingly: chicken breast with goat cheese and asparagus, fish stew with tomato-saffron broth.

Hazards: The $22 three-course mussels special, in which you get mussels (Provençal, white wine or with tomato and garlic) and pommes allumettes, is only available on Thursdays.

8. Plates

Where: 121 Myrtle Blvd., Larchmont. 914-834-1244, www.platesonthepark.com.

Par: $25-$30

Hole description: Stylish cuisine in a relaxed setting. Chef Matthew Karp (a Bouley alum) keeps ingredients seasonal and simple, but treats them with enough pizzazz to make you notice. The plates on the walls are from restaurants he worked at or where he and his wife and partner, Wendy, dined.

Hazards: The chef’s favorite menu item is the country doughnut, which makes it awfully hard to say no to dessert.

9. La Panetière

Where: 530 Milton Road, Rye. 914-967-8140, lapanetiere.com

Par: $25-$39 or $72 for a tasting menu.

Hole description: An elegant old mansion for elegant French dining. The food is modern and crisp, and the wine list is stellar.

Hazards: It’s dressy. You’ll feel more comfortable wearing a jacket.

19th hole: Blue Hill at Stone Barns

Where: 630 Bedford Road, Pocantico Hills. 914-366-9600. www.bluehillstonebarns.com

Par: $108 (five courses); $148 (eight courses); $208 (twelve courses)

Hole description: This restaurant is on the 80-acre grounds of the Stone Barns Center for Food & Agriculture. Its chef and co-owner, Dan Barber, is a champion of local, seasonal cooking, and he partners with the working farm on the property to grow the ingredients for the menu. The restaurant has been recognized as one of the best in the country.

Hazards: It’s nearly impossible to get a last-minute reservation. But you never know: There might have been a cancellation.

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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.

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