Small Bites

Has anyone ever been to The Gnarly Vine in New Rochelle? My friend—I’ve told you about her—went last week, and she’s absolutely raving about the place!  Here’s what she says:

“There’s a quiet buzz to The Gnarly Vine. It’s been in New Rochelle for five years, but until a friend recommended it I never thought to go. That’s because—truth be told—it often looks closed.

It’s not. It just doesn’t open until 5:00 p.m.

The restaurant/wine bar is adult. Sophisticated. Serious about wine and food.

The menu features whatever Chef/owner Will Leon finds at the farmers market on a given day. I’m particularly fond of his salads and flatbread pizzas.”

Will says he offers small plates, but really his plates are big enough for two.

Here is Chef Will in the open kitchen…

The blackboard lists the menu of what Chef Will is serving on a given day:

Wow—that’s a lot of stuff!

Ready to try the Gnarly Vine? Stop in for a drink and let me know what you think!

The Gnarly Vine is at 501 East Main St., New Rochelle; 914-355-2541; thegnarlyvine.com

So a few weeks ago I promised to share photos of the Lower Hudon Valley’s favorite food writer, Liz Johnson and her new baby girl, Samantha Grace. Well, it’s taken me this long to secure the photos! Here’s a look at the new proud mom and her adorable little girl. She was born two weeks ago today at 3:10 p.m. Any bets that Liz did not cook Thanksgiving dinner this year?

Liz, if you’re reading this, congratulations!

We know you’re super busy cooking, and while tomorrow’s dinner is going to be amazing, tonight’s is probably going to be pretty simple, right? No worries. Make tonight at quick burger at BGR The Burger Joint in Mount Kisco. It’s a great little “joint.” The Art Deco decor—think stainless steel everything—is stylish and hip and the burgers are terrific. It’s more of a “joint” than a restaurant: You go up and order at the counter, and then a server brings you your burgers.

I ordered a round of sliders, which were juicy and terrific.

I opted for the garlic fries, which I loved. The sliders came with pickles and onions, the key to a perfect burger, in my mind.

And of course, I had to get a shake.

Looking at these pictures, I’m kind of in the mood for a burger right now…

BGR, The Burger Joint

20 S. Moger Ave., Mount Kisco; 914-864-2152; bgrtheburgerjoint.com

I don’t know about you, but I often end up hosting Thanksgiving. This means that I spend a lot of the week shopping and cooking for Thursday’s meal and so for the rest of the week, I try to eat out. Naturally, I like to go to restaurants that aren’t going to overlap with Thanksgiving’s turkey dinner, which tends to leftovers well into the weekend. Italian restaurants are great for this. Recently, I tried Pranzi in the City Center in White Plains.

The menu is huge and, as you can see, there are lots of wines to choose from.

The pasta, like brocolli rabe with sausage and cavetelli, was delicious.

And the steak was good, too.

Want to know more about Pranzi? Here’s the 411.

Haven’t made your Thanksgiving dinner plans yet? No worries. The Raddison New Rochelle is offering a great buffet—for a great price! For $36 per person ($21 for kids under the age of 10), you get a buffet full of soups (butternut squash or cauliflower), salad, and a string of  traditional entrees. They’ll have organic turkey with giblet gravy and  baked pineapple ham, with sausage and mushroom stuffing. Then there’s baked ziti, sweet potatoes, roasted garlic potatoes, haricot verts, creamed sauteed onions, and a whole lot more. And of course, there will be plenty of pie for dessert.

The Thanksgiving buffet will be served in the Empire Ballroom, near the hotel’s lower lobby. Call for reservations: 914-576-3700.

If you live in the Croton area—and perhaps even if you don’t—then you know Dave Tuttle’s pies are legendary. Decadent crusts full of farm-fresh goodness in every single one. But since Tuttle is basically a one-man show and gives TLC to each one of his pies, he can only make so many. That’s why if you’re interested in ordering one of his homemade desserts for Thanksgiving, you’d better get to it.

Tuttle is taking orders for Thanksgiving now. He says, “The best way to place an order for Thanksgiving pies is to stop by Grouchy Gabe’s in Croton and fill out an order form.” Can’t get there? Send a note to dave@tuttleshomemade or text to 917-991-7661. He’ll also be taking orders at the Peekskill Farmers Market this weekend. “Get your orders in asap,” he warns. “When I reach my threshold I will need to … stop taking … orders. Last year, he baked 250 pies. “That was crazy,” he says. “But for all of you to have my pies on your Thanksgiving table was well worth it.”

Need a little incentive to stop by Grouchy’s or pick up the phone? Here it is…

Others on the menu include: traditional apple pie; traditional pumpkin pie; apple pear pie;  gingered pear with ruby raisins; apple, dried cherry, and pecan; and of course, pecan pie. Pies run between $20 and $30 a piece.

Grouchy Gabe’s is at 8 Old Post Rd. South, Croton-on-Hudson; 914-271-9690.

What are you waiting for?

Just so we’re clear: I’m not posting this story, which ran in Sunday’s Journal News, to toot my own horn. Just wanted you all to know about a really great restaurant in Tarrytown.

Oh, and by the way, Liz Johnson became a mom yesterday: Samantha Grace Weber was born yesterday at 3:10 p.m. Liz promised to send me photos tomorrow.

Here’s why we love Chiboust:

Restaurants We Love: Chiboust

Look, I’m not knocking the farm-to-table movement—I’m just as obsessed with locally grown food as everybody else. It’s just that when I’m choosing where to eat on a Saturday night, I want a restaurant that can boast more than just greens grown next door. And that’s why I love Chiboust Bistro & Wine Bar—this dimly lit eatery, right across from Westchester’s famous Tarrytown Music Hall, has got it all: hip ambience, a terrific wine list, and a farm-to-table menu that’s full of surprises.

Chiboust has been around since 2004, serving French-Mediterranean specialties in a space that was formerly occupied by—can you believe it?—a Laundromat. And while washers and dryers may not conjure up images of glamour, today, the narrow square-footage, lined with tables separated by airy white partitions and backed by a long brick wall, feels romantic and cozy. It’s the perfect place for a pre-theater date, a long, leisurely meal, or to catch up with an old friend.

While the hip, but homey décor hasn’t changed much in seven years, the menu changes all the time—you can eat at Chiboust a few nights a week and never quite know what’s for dinner. And though much of the ingredients are accessible —they come from the Tarrytown, White Plains, and Ossining Farmers’ Markets, when they’re in town — trust me, few of us will cook up these wonders at home. Chef/Owner Jill Rose started as a pastry chef—she’s known for her outlandish desserts at New York City’s Aureole and Lespinasse—and since March 2010 she’s been heading up Chiboust’s kitchen, too.

On a recent visit, I started with the moules frites, mussels with a side of French fries. Steamed in a garlic-wine-herb-concoction, the mussels were so fresh I swore I could taste the salty air surrounding Canada’s Prince Edward Island, where they’re from. And the fries—a mix of sweet potatoes and regular old potatoes—were salty and crisp, but not overly so. Delicious. For dinner, I skipped the usual (if you can call them that) plats du jour, which included pan-seared Atlantic cod, little neck clams with chorizo, hangar steak with pommes frites, and lamb chops, and instead opted for the special: duck breast, in a bing cherry reduction, served with grilled asparagus over a sweet potato puree. The duck breast was tender and sweet thanks to the bing cherries; and the asparagus was charred crisp sporting that wonderful grill flavor you get from a expert sear. My husband opted for another special: Osso bucco, served over polenta, with haricot verts. The meat eased off the bone and had such a warming, hearty flavor it actually made me glad winter is on the way. The polenta was creamy without hitting that overly rich mark—as if you needed another reason to order this dish.

For dessert, the waitress brought out a tray with everything but the kitchen sink. Talk about hard to choose, there was an apple galette, flourless chocolate cake, a pistachio-and-white-chocolate tart, and a host of others. I opted for the chocolate cake and the pistachio-and-white-chocolate tart—both were good, but the flourless chocolate cake won for me, hands-down. Still, your dessert choices may be different than mine because like the rest of the menu, the dessert offerings are always changing, sometimes because of what the farmers are growing—and sometimes just because of the creative whims of the chefs in the kitchen.

For more Restaurants We Love, turn to the Sunday Life section in the Sunday Journal News.

Chiboust

14 Main Street

Tarrytown

914-703-6550

chiboust.com

posted by Mary Lynn Mitcham

Thanksgiving is one holiday when I don’t cook. Ours is a potluck feast that started with three families in 1980 and has grown to include spouses and children of the original children.

The host — the meal is always at the same house, a grand Victorian overlooking the Hudson River — prepares the turkey and the other families arrive with sides and desserts. My mom, from Texas, always makes her famous yam puff, cornbread stuffing and pecan pie. Our locavore friends prepare beautiful, colorful platters of roasted root vegetables. There’s even a green bean casserole — yes, topped with crunchy canned onions.

Me? I’m responsible for the silliness: the cocktails. The signature one has changed over the years with my whim and the trends (there have been Cosmopolitans and neon green apple martinis, I’m ashamed to admit). But lately, I’ve become firm in my belief that we should celebrate with this most American of holidays with a distinctly American liquor: Laird’s Applejack Brandy.

Laird & Company, America’s first distillery, opened in 1780, so the recipe is nearly as old as America herself. (It stayed open during Prohibition by producing cider and applesauce.) George Washington is said to have asked for (and received) the recipe.

The cocktail we’ve been toasting with of late is one I’ve named the Carjack. I love that applejack makes a fine fall twist on a classic sidecar recipe: the apple-y flavor is seasonal and bright without being sickly sweet. The brandy warms you like a cool-weather drink should. And when we raise our glasses, it is in gratitude for American traditions: past, present and future.

Carjack
8 ounces Laird’s Applejack Brandy
4 ounces Cointreau
2 ounces lemon juice

Chill four cocktail glasses. Combine brandy, Cointreau and lemon juice in a small pitcher and stir. Pour some into a cocktail shaker filled with ice. Shake vigorously and strain into the chilled glasses. Garnish with a lemon twist.

Yield: 4 drinks.

Some chefs just don’t know when to call it quits. Their portions come in three sizes: big, bigger, and biggest. Chef Paul Caputo, who recently opened Chianti, in Tuckahoe, is that kind of chef. No matter what you order—the soup, the pastas, the seafood, or steak—plan to leave with an unbutton-your-pants full stomach.

The restaurant sits where Joe’s Quarry used to be, and now it’s home to a casual bar and Italian bistro. The walls showcase pictures of Italy, and stenciled on one wall, you’ll find the words “chi mangia bene, viva bene,” which translates to If you eat well, you live well. That seems to be the philosophy here.

The restaurant serves up a bunch of Italian dishes: You’ll find everything from stuffed artichokes to spaghetti and meatballs to filet mignon and chicken parm on the menu. Typical Italian fare. But even at an Italian bistro, I love a good surprise and Chef Caputo, it seems, does too. Broccoli Rabe soup?

Yes! And it’s really good. Caputo says it’s his grandmother’s recipe. While I love broccoli rabe—the texture, the bitterness, the excuse to eat more garlic, as the two are commonly paired—I didn’t know how it would translate to soup, but it was terrific.

Take a look:

Other things were good here, too, starting with crusty bread…

Even artichoke, stuffed with well … everything … was terrific. But like I said, very filling!

Chianti is located at 174 Marbledale Road, in Tuckahoe. Call 914-346-8844 for a reservation, or visit them online at restaurantchianti.com

So a friend of mine is always calling to tell me about great little places she seems to stumble upone all the time. Our conversations tend to vary, but they almost always end the same way: With her saying, “You MUST GO.”

The latest of her “great little finds” is The Red Barn in Irvington, a small bakery that serves breakfast (pastries, muffins, egg sandwiches on freshly baked biscuits) and now, lunch (soups and salads). The owner, Randell Dodge, used to design handbags, then she started baking cookies out of her home, and yada, yada, yada, now she owns the Red Barn Bakery, home to all kinds of sweet and savory baked goods. Everything is made with 100 percent organic ingredients.

My friend tells me it’s a great place for coffee and breakfast, which you can see below.

The bakery is also making pies for Thanksgiving, if you’re interested. Apple, apple crumb, plum spice, pecan, and double-chocolate tart are all on the menu. Each costs $25.

And if you know of any great little places, be sure to let me know—I’d love to share them with my friend.

The Red Barn Bakery

4 South Astor St., Irvington

914-231-7779

redbarn-bakery.com

So, it looks like Westchester Burger Co has set up another link in their chain. Less than two years ago, the company opened in White Plains, and now the company has taken over what used to be Frank’s Steakhouse in Rye Brook. Truth be told, the restaurant feels more like a steakhouse than a burger joint—until of course, you look at the menu, which has 20 burgers to choose from. It’s a little overwhelming.

My friend and I weeded through the offerings, which included everything from The Original WBC Burger (a beef burger with smoked mozzarella, tomatoes, frisee, pickles, and wbc sauce—a mayo concoction) to The Train Wreck ( a buffalo style burger with fizzled onions, watercress, and blue cheese), but ultimately we decided on The Tex-Mex Burger, which comes with guacomole, salsa and crunchy tortillas. It looks like this:

My friend orders her with salads to save on calories. But really, what’s the point?

I ordered the Balboa, which comes with fizzled onions, Swiss cheese, and bacon. It didn’t really need the bacon.

And it came with a cute little basket of fries (though they could have been a little more fried). But I love the look.

The restaurant is big, with lots of flat-screens, so getting a last-minute table shouldn’t be hard. But then you never know—I mean, Westchester residents really do seem to love burgers!

Westchester Burger Co’s new address in Rye Brook is 275 S. Ridge Street, Rye Brook. Call them at 914-305-6095, or visit: westchesterburger.com. And in case, you missed the opening in White Plains, click below.

Here’s the 411 on Westchester Burger Co. in White Plains.

Given the state of the economy these days, I get really excited when  a new business opens. This applies to any new business, of course, but since I always seem to be hungry, I’m especially happy when the new business pertains to food.

A few weeks ago, Village Cafe opened on Main Street in Ossining. (The official name is Ossining Village Deli, though the signs out front say “cafe.”) And though the deli/cafe is still getting into its groove—some shelves are still empty and the full menu hasn’t hit the counter yet—it’s still worth a stop if you’re looking for coffee or a quick sandwich. Breakfast is especially appealing: There’s a host of egg sandwiches, plus French toast, sausage links, home fries, and bacon. And unlike a the rush-you-out-the-door ambience at some delis, here you’re welcome to sit and stay. There are plenty of tables around.

The deli offers Boar’s Head meats and if you like Ossining you might try the Main Street Sandwich: roast beef with melted mozzarella, sauteed onions, and Peter Luger’s steak sauce. Try it on a roll ($5.95) or a wedge ($6.95) and owner Irene DosAnjos swears you’ll love her Portuguese rolls. “Nobody else has ‘em,” she says.

The deli is located at 97 Main Street in Ossining. You can give them a call at 914-502-0130, but there isn’t a website yet. DosAnjos, who owns the deli with her husband, John, says it’s a great stop for coffee as they carry cappuccino, lattes, and espresso. And soon, they’ll be adding fruit smoothies to the list, too. Want to check it out? Here’s a sneak peek:

Breakfast offerings are listed on a chalkboard daily.

Here’s a look at the counter, and you can see the Boar’s Head meats in the case in the back.

Feel free to sit and stay!

I’m Mary Lynn Mitcham and I’m taking over the Small Bites Blog until Liz Johnson returns from maternity leave. (No baby yet, we hear, but I’ll let you know!)

So from now until January, I’ll keep you posted on all the restaurant news and fabulous meals I find in Westchester and Rockland.

Recently, I had an amazing meal at Chiboust in Tarrytown. It’s right across from the Tarrytown Music Hall and if you’ve never been … well, what are you waiting for? The converted little Laundromat is a gorgeous restaurant and has been for six years. Jill Rose, the owner, is famous for her pastries. She was the pastry chef at New York’s Aureole and at Lespinasse and she put Chiboust on the map with a huge selection of wonderful baked goods and stylish French cooking. It’s one of those places where you have to get dessert.

But even better is that Rose offers her desserts to go for Thankgiving. In fact, she prepares a special holiday dessert menu and if you’re looking to wow a holiday host, this is a darn good way to do it. Here’s a sneak peak at some of the favorites:

This (above) is her lemon meringue, which she sells for $24.

This is her pear caramel torte, which goes for $32. Can you imagine what your host would say if you showed up with that for Thanksgiving?

This is her plum frangipane tart, which she offers for $28.

Rose, who by the way has taken over as head chef in the kitchen at Chiboust, isn’t open on Thanksgiving Day, but you can pick up your order the night before: Chiboust will be open until 9:00 p.m. The restaurant will be accepting Thanksgiving orders starting today, November 1. For a full list of their holiday offerings (we hear Rose has been conducting apple-tastings at the local farmers’ markets to see which will make the best apple pie) visit chiboust.com

And if you’re looking for more info on Chiboust, here it is.

Hi folks. Apologies for not posting as much as I would have liked the past month or so. I’ve been quite busy getting ready both at work and at home: I’m expecting a baby any day now.

I’ll be taking leave sometime in the next week or two, and I’ll be back in 2012. In the meantime, Mary Lynn Mitcham, a former features editor here and the former editor of InTown and Rockland magazines, will be taking over Small Bites while I’m gone.

I know she’ll have lots of good tidbits and meals to share with you. And I promise, when I get back next year, I’ll get back to blogging — and it will be about more than baby food and avocado puree!

If you have any local — local means Lower Hudson Valley only, please — tips for Mary Lynn, feel free to send her an email at mlmfood@gmail.com.

First the Westchester WAG and now Grub Street are reporting that super-star chef Jean-Georges Vongerichten, who has a house in Waccabuc, will be opening a restaurant at The Inn at Pound Ridge.

I was trying to get independent confirmation on this (and an interview!) before I posted, but e-mails to JG’s business office were not returned. Here’s what I’ve learned from other sources:

From an interview with the Wag in its October issue, Vongerichten said the restaurant will focus on “farm-to-table fare” and be a place that is “a neighborhood-type place where people feel comfortable going with their families once a week or even more often.”   He is planning on have an impressive wine list and a table to seat 20 in the wine cellar, too.

Lois Freedman, the president of Jean Georges Management, told Grub Street said the restaurant will be a “150-seat, bi-level, landmarked restaurant, which will retain five fireplaces and a banquet space for weddings and events.” “The look will be country chic,” she said. “Lots of stone, wood, and brick.”

I’ll keep you updated when I hear back from JG.