Small Bites

Hi folks. Liz here: Here is a report from Arthur Bratone, the owner of Bistro Rollin in Pelham. Take it away, Arthur:

Bistro Rollin was thrilled to host a dinner for Toni Massanés and Jaume Biarnés on Monday Feb. 6th. Ferran Adria Chef/Owner of El Bulli (which is now closed, but was said by many to be the best restaurant in the world) setup the Alicia Foundation in cooperation with the Catalan government in 2003 and they opened for business in 2007.

One of the courses:  Caramelized Nantucket Bay Scallops with Leek Fondue and Potato Duchesse.

Mr. Adria asked one his chefs from El Bulli, Jaume Biarnés, to become Director of Culinary Research at their new state-of-the-art facility outside of Barcelona, and Toni Massanés — a food writer, former chef and food historian — to be the Executive Director. Through our friend, Paul Freedman, a professor of history at Yale, food historian, writer and editor, we had the opportunity to host these gentlemen and great group of friends, writers, and chefs at a fabulous dinner created by Bistro Rollin’s executive chef, Manny Lozano.

We had a great group around the table to enjoy the evening. John Turiano, managing editor of Westchester Magazine, and  Julia Sexton, food editor, joined us. Chef Chris Eddy, executive chef from Winvian Resort, a Relais Chateaux Inn in Litchfield County was with us, as well as a writer for the Associated Press, a filmmaker (winner of the Tribeca Film Festival), an Art Historian friend from Pelham who specializes in Spanish drawings and several other fascinating and fun folks!

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Chef Lozano, assisted by our sous-chef Eric Mauro outdid themselves and put together a stunning multi-course tasting dinner based on what we do so well at Bistro Rollin. Below is a link to the night’s menu. We did not give out menus prior to dinner, Chef Lozano assisted in serving each course and gave a brief description and each course was paired with a wine from our wine list.

Dinner Menu for Toni Massanés and Jaume Biarnés

As we gathered before dinner, we all enjoyed a glass of Montaubret Brut champagne and a selection of house made canapés. Turkish apricots wrapped bacon, Cheese gougere filed with a Mornay sauce. and a sample of our Country Paté on toast. We then moved to the table that you see above. And Chef Lozano, his kitchen crew and our two senior servers brought out the first course.

Oysters with Ginger, Yuzo, Pickled Shallots, Shiso and Cilantro. From the oohs, aahs and smiles these were clearly a hit. The flavors and textures worked perfectly together for a perfect starter. This was served with a Le Craie Sancerre.

More of the exquisite dinner, after the jump.

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My friend, Jeanne, went to 143 Park Bistro in Bronxville yesterday. It’s just a week old! Here’s what she has to say about it:

 

“The former Village Cafe in Bronxville is now the sleekly redesigned Park 143 Bistro. And yes, you’ll be drawn in by the decor before you even sit down and order a drink (and oh what a cocktail list there is…more about that in a minute)

What you notice first: The Zebra print banquettes with red leather piping which lines the main dining room. There are also gorgeous silver-edged mirrors and shades of blue which mix with rows of box shade sconces.For a table with real privacy and panache ask for the elevated chef’s table in the back with its recessed seating and lipstick red stools. Very cool.

Enough about the decor, you say, what about the food? The restaurant, which incidentally just opened a week ago, is just as impressive. My friend and I sampled the soup to start: A very light, very fresh tomato soup and an uber-tasty mushroom truffle. (FYI: The smell of the truffle oil is enough to get you swooning and spooning).

My friend tried the Arugula salad with roasted beets, goat cheese, shallot vinaigrette and candied pecans. A nice mixture that again, felt like the right amount: not too big and not too small.”

“Craving the taste of summer, I opted for the lobster roll with drawn butter, chive, lemon and frisee. it didn’t disappoint though I did feel like it was a lot of bun.

For dessert, our server Chris “twisted our arm” for what he called “the showstopper: Chocolate chip cookie dough binded with a little cream cheese, served with waffle cookies and a caramel drizzle. if you want the grown up version of childhood, this is it.”

 

“Owner Wayne Chessler, the former general manager of Harry’s of Hartsdale and Underhill’s Crossing Restaurant, told me I have to come back for dinner. The pride of the restaurant, he says, is the small plates menu meant for sampling and sharing. Among the favorites so far: the gourmet crepes including duck confit, truffle Hollandaise; sweet shrimp, pesto, mango cucumber salsa; and wild mushroom, chive, creme fraiche and pecorino cheese. And oh yeah, about those cocktails: how about a Park Chipolte Margarita (mezel, chipolte syrup, fresh lime and zest) or a Park Peach Bellini with champagne and peach puree.

I’ll be back.”

Park 143 Bistro is open 7 days a week; 143 Parkway Road. Bronxville; 914-337-5100. www.park143.com

 

 

 

 

If you’re hosting Christmas, then let’s face it: This is going to be a crazy, crazy week. I know I’ll be going through my recipes trying to find the perfect stuff for brunch, dinner, Christmas Eve dinner. Sigh. Here’s a little help. Lauren Groveman, of Larchmont, is coming out with her own cooking show. Journal News reporter Heather Salerno caught up with her a few weeks ago for her best Christmas morning recipes, and these cinnamon buns fit the bill. Take a look:

 

 

There’s a picture of Lauren in her Larchmont kitchen with lots of homemade goodies.

 

 

Here she is again with her cinnamon rolls in the background.

These photos, by the way, are by Tania Savayan, a Journal News photographer.

The great thing about baking cinnamon buns on Christmas—or anytime—is that your house smells so good! Here’s the recipe. Enjoy!

 

Christmas Morning

Cinnamon Buns

Yield: 14 cinnamon buns

Ingredients for the dough

Up to 3 ¾ cups unbleached all-purpose flour

3 tablespoons sugar

1 envelope rapid rise yeast

1 ½ teaspoons salt

1 cup water

½ cup milk

¼ cup (4 tablespoons) unsalted butter

1 extra-large egg, at room temperature

For the cinnamon-raisin filling

¼ cup butter, melted

1 cup raisins (mix light and dark)

1 cup granulated sugar

1 tablespoon ground cinnamon.

For the maple egg glaze

1 extra large egg

2 teaspoons water

1 tablespoon maple syrup

For the powdered sugar glaze

2 cups powdered sugar, sifted

½ teaspoon pure vanilla extract

4 tablespoons milk, or as needed

To assemble the dough

In a large bowl, combine 2 ½ cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer (with the paddle attachment), scraping the bowl occasionally. Add the egg and 1 more cup of flour; beat 2 minutes at a moderately high speed. Using a wooden spoon, stir in just enough remaining flour to make the dough leave the sides of the bowl. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 2 minutes. Cover with a towel and; let rest 15 minutes.

Gather the fillings: In a small bowl, combine sugar and cinnamon with a whisk. Put raisins in another bowl.

To assemble cinnamon buns: Line two large baking sheets with parchment paper. Divide the dough into 2 equal portions; roll each portion to approximately 12 by 8-inch rectangle. Brush each liberally with melted butter; sprinkle with cinnamon sugar (use fingers to help coat dough evenly), then scatter the raisins on top (use half of each for each half of dough).

Beginning at short end, roll up tightly as for jelly roll. Pinch seam to seal. With a sharp serrated knife, cut each roll into 7 pieces. Place, cut sides up, on prepared baking sheet(s). Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Or, for morning buns, cover the buns with a clean kitchen towel, and then again with plastic wrap. Refrigerate. In the morning, preheat the oven to between 350 and 375 degrees and allow the buns to sit out of refrigeration for 1 to 1 ½ hours before glazing.

To glaze and bake: Mix the egg with the water and maple syrup. Strain into another bowl. Brush the buns with the glaze and bake for 20 to 25 minutes or until golden and cooked through (rotate the sheet front to back once during baking and, if becoming overly brown, cover loosely with aluminum foil (shiny side up). Remove from the oven and let buns sit on the sheet for 5 minutes.

While the buns bake, assemble the powdered sugar glaze: In a small bowl, whisk together powdered sugar and enough milk to make a glaze that’s thick but able to be drizzled luxuriously. Remove to a wire rack that sits over wax paper. Drizzle with powdered sugar glaze. (Alternatively, you can spoon and then spread the glaze over the warm buns.)

 

So I told you how I love the Restaurants We Love column in Sunday Life. Well, just in case you missed last Sunday’s here it is again….

This story, by the way, was written by Life & Style writer Heather Salerno. Photos were taken by Journal News photographer Joe Larese.

 

For five decades, the occupant of 430 Bedford Road in Armonk was the Modern Furniture Barn, a contemporary furniture store known far and wide for its impeccable taste and eclectic merchandise.

In the past year, the location’s current resident has established itself as just as much of a destination, though it now draws foodies instead of design buffs. Yet Moderne Barn, a casual but sophisticated eatery whose name pays tribute to its predecessor, can also lay claim to a stunning style, one that’s as attractive as its first-rate seasonal cuisine.

Operated by the Livanos family — which also runs the City Limits diners in White Plains and Stamford and New York City’s Oceana, Abboccato and Molyvos restaurants — Moderne Barn has a vibe that’s been described as “urban country chic.” That’s a perfect assessment, considering that the décor wouldn’t be out of place at a downtown hotspot, yet is right at home in northern Westchester’s equestrian community.

In fact, horses are an important part of the visuals here, with three compelling black-and-white prints from photographer Roberto Dutesco of the wild horses of Sable Island displayed on one wall. And though there’s plenty of wood everywhere, from the farmhouse tables to the vaulted, walnut-barrel ceiling, it’s the not least bit barn-like — thanks to dramatic, Edison-bulb chandeliers and enormous, floor-to-ceiling windows that let in plenty of light.

But the eye is immediately drawn to the wood-and-glass wine loft, a clever substitute for a cellar, that’s suspended high above the long polished bar. (With hundreds of bottles of wine, beer and spirits, drink choices are vast: There are more than 40 wines offered by the glass alone.) The sharp touches don’t end there though. At each table, butter is placed on a tiny stone slab and still water is poured from a vintage-looking glass bottle.

Then there’s the food, of course, a New American menu with a Mediterranean influence that was created by chef Ethan Kostbar. There are comfortable classics like steaks, burgers, paninis and salads although they usually have a fancy twist: The hot dog is made of high-end Wagyu beef, topped with smoked gouda cheese and sauerkraut, and the flat-bread pizza selections are basil pesto, white clam or black mission fig.

 

At a recent lunch with a friend, we started with the Nonna Meatballs, which were wonderfully light and topped with a creamy dollop of ricotta and fresh basil. Yet we were knocked out, in particular, by the heirloom tomato and mozzarella salad. We worried that the tomatoes would be bland, since they’re mostly out of season now, but these were Kumatos, a variety that looks a little odd (they’re a kind of brownish green with a tinge of red) but were incredibly juicy and sweet.

Then we moved on to the roasted “free bird” chicken, a half-chicken that had a nice crispy skin, but was still moist and flavorful inside. The day boat scallops were delicious, too — firm, perfectly seared and served on a bed of spinach.

Sampling a few of the excellent side dishes is a great idea, especially if you’re not shy about sharing. Tangy, shoestring fries, made with rosemary and sea-salt are an option, and the roasted Brussels sprouts (mixed with dried cranberries) were so tasty they’d turn around any veggie-hater.

Don’t think about leaving without dessert — no matter how tight your waistband might be.

 

The sweets at Moderne Barn are made by executive pastry chef Tracy Kamperdyk Assue, who’s also in charge of the famous treats at the Livanos’ City Limits restaurants. There’s house-made ice cream and sorbet, strawberry compote spoon sweets, a key lime tart and more, including the scrumptious vanilla cheesecake (made with Tahitian vanilla beans) and “three-way” crème brûlée (a sampling of milk chocolate, pistachio and lemon grass, served in a trio of sweet little white pots).

The Livanos family decided to open its latest restaurant in Armonk for a simple reason: It’s their hometown. But even if Armonk isn’t in your backyard, a trip to Moderne Barn is worth it.

 

 

 

 

I don’t know if you’ve happened to notice, but every Sunday in The Journal News’ Sunday Life section, there’s a column called “Restaurants We Love.” Each week, the features staff writes about a great restaurant in the Lower Hudson Valley. This is one of my favorite features in the paper—and since you’re a food lover, too, I’m betting it’s going to be one of yours. So, this weekend look for Restaurants We Love in Sunday’s paper. Want a taste of the column? This story about Alain Bistro in Nyack, written by Peter Kramer, ran last week.

The photos you’ll see here are by Journal News photographer Mark Vergari.

 

Restaurants We Love: Alain’s Bistro, Nyack

By Peter D. Kramer

It’s possible that if you’ve spent any time on Route 59 in Central Nyack over the past six months, you’ve zipped right past a charming slice of France.

Alain’s Bistro isn’t in an ideal location — in a rather nondescript strip mall across from Palisades Volkswagen — but chef Alain Eigenmann’s menu of northern French cuisine is reason enough to pull off 59, step into the cozy storefront and feel the warm embrace of a welcoming neighborhood spot.

For years at Piermont’s Sidewalk Cafe, Eigenmann built a reputation as a chef who aims to please.

Now, as the owner of Alain’s, he is free to do what he does best: interact with customers (“Hello, messieurs, dames!”), suggest a wine from the impressive list (”’05 was a great year for Bordeaux,”), inspire executive chef Manuel Cuautle and keep things convivial.

On a recent Tuesday night, down to one waitress, Eigenmann picked up a pad and waited tables, chatting breezily with guests who were treated like one of the family. The service was efficient, the mood relaxed.

All of that good feeling would be for naught, though, if the food were only so-so. No worries on that score, as chef Cuautle’s kitchen renders dish after spectacular dish into the wainscotted dining room decorated with black-and-white photos set against butter-colored walls.

What makes this a destination is that every detail is seen to, by a kitchen staff Eigenmann has known for more than a decade.

When in Alain’s, do what the Alsatians would do: Order from a wide array of classic dishes from the province that forms France’s northeast border with Germany.

An amuse bouche might arrive at your table, perhaps a rosette of house-cured coppa (a mild salami) on a salad of creamy celery root.

The Mussels Mariniere appetizer is laced with sliced onion in a cream broth. Eigenmann will volunteer that — rather than pulling all of the delicate mussels into the broth and then digging in — one should start eating before the mussels cool. And the remaining broth welcomes a piece of crusty bread (from The 9W Market in Palisades) for dunking.

 

 

A pan-seared slice of Hudson Valley foie gras — on a plate decorated playfully with slivered grapes — pairs perfectly with a sweeter-than-sweet sauterne.

A trip to Alain’s would be incomplete without sampling the Frisee Aux Lardons, a vinegary salad of curly frisee greens topped with croutons, chunky bits of bacon and a poached egg. Break the egg and the warm yolk oozes over the salad in a wonderful mix of textures, heat, cool and chewiness that makes it a must. A bacon-and-egg salad? Yes, please.

The culinary trip to Alsace continues with a rich melt-in-your-mouth roasted rabbit on a bed of crispy spaetzle, wafer-thin dumplings that get a turn in brown butter. It is, Eigenmann says, one of his most popular dishes, a plate so far from the everyday that it practically begs to be ordered.

For dessert, keep with the flavor of the room and consider the chef’s take on a classic French cookie, a calisson.

At Alain’s, a Calisson de Provence starts with a football-shaped cookie that is layered with almond paste, spongy genoise cake and whipped cream with honey, topped with a confit of melon and orange.

Sublime.

What you won’t see anywhere near the main dining room is a computer. The wait staff doesn’t repair to a corner to punch selections into a screen. It’s a small point, but it’s worth making and it gives Alain’s an Old World sort of charm, whether you’re sitting at a banquette or at a large table for six.

Yes, a meal at Alain’s comes at a price — entrees are in the $19 to $28 range — but just consider what Air France is charging for a flight and this culinary journey is a bargain.

And Eigenmann is much more welcoming than any flight attendant.

 

 

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

 

 

Hi all, it’s Patrice Costa, and Liz asked me to share this review which I originally posted on Food|Photography|Reviews, the terrific new food blog by my photographer friend, lunch partner and culinary cohort, Margaret Rizzuto.  Enjoy!

It was a damp and cloudy day outside, but one step into Café of Love and we were surrounded by warm and inviting colors, patterns and textures. From the farmhouse style table and chairs to the dangling crystal chandelier, the décor was kind of eclectic French Provençal.

(All photos by Margaret Rizzuto Photography)

We were still a little chilled from the rain, so starting out with a pot of herbal tea warmed us right up.

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Note from Liz: Here’s a guest blog post from the incomparable Patrice Costa. Take it away, Patrice!

As soon as you meet Joe DiMauro, owner of Mount Kisco Seafood, with his warm smile and big personality, he makes you feel right at home.   He is a true fish expert, but that comes as no surprise since he’s been Mount Kisco’s local fishmonger for over 30 years (as well as the owner of The Fish Cellar for 14 years which closed this past January).

(All photos by Margaret Rizzuto Photography)

At times, I find purchasing seafood to be a daunting task:  Can I substitute red snapper for branzino?  How do I prepare arctic char?  Where does the fish come from?  Is it on the seafood watch sustainable list?  What about mercury levels?  It’s enough to make my head spin, but Joe and his extremely knowledgeable staff made it so easy.  From the minute I walked into the store, I was impressed by their friendly and helpful attitude.   I wasn’t the least bit rushed, and they were happy to answer all my questions.

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On Saturday, August 13th, Culinary Collaboration is organizing a tour of Hemlock Hill Farm by chef Matt Hutchins, below, of Birdsall House in Peekskill, and a 4-course lunch with beer pairing back at the restaurant in Peekskill.  The menu will showcase beef and pork from the farm.

The morning will start at Hemlock Hill Farm in Cortlandt Manor where chef Hutchins will lead a private tour.  The 120-acre farm has been in the DeMaria family for the past 70 years.  All of Hemlock Hill’s offerings, including meat, poultry, vegetables, eggs and cheese, will be available for purchase.

After the tour, it’s a short drive to Birdsall House for lunch, which will be served on their new outdoor patio. Chef Hutchins will discuss his craft of making terrines, sausages, pâté, pickles, and even his own ketchup. The menu will include vegetarian choices as chef Hutchins is happy to accommodate all tastes.

All inclusive price for tour and 4-course lunch with beer pairing is $75 per person. Tour starts at 10:30 in the morning with lunch to follow.  There is a raindate of Saturday, August 20th, in case of bad weather.  Click here for more information and to register.

411 on Birdsall House

My back deck is in bloom with flowers in a rainbow of colors.  It’s definitely the perfect spot for some outdoor entertaining.  Patrice Costa, back again, to share this recipe which I feel is the epitome of summer flavors (courtesy of Bon Appétit).  Green and yellow zucchini, sliced as thin as possible, dressed simply with lemon and olive oil, then topped with homemade ricotta cheese (what!? Yes, that’s what I said – HOMEMADE – and trust me, it’s easy).  So, pick up the ingredients this weekend at one of our local farmers markets or a farm stand like Meadows Farm in Yorktown (they have beautiful zucchini and just pulled out of the ground basil) and in about 30 minutes or so, you can have this:

(All photos by Margaret Rizzuto Photography)

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Patrice Costa, back again as promised, to share with you my lunch at Dish.  It most definitely satisfied all my foodie cravings and more.   Dish is tucked away in the back of Mahopac Plaza on Route 6N.  As I pull up in front, I can see that the new owners, Eileen and Georges Zidi, have added some color to the outside with flowers and herbs – a sign of good things to come.

Basil, chives, thyme and more!

My good friend, Barbara, and I were greeted eagerly by our server, Danielle, and we slipped into a corner table in the back of the small dining room (there’s only about 25 seats, but usually no wait for lunch; although I would suggest reservations for dinner).

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Dish in Mahopac recently turned 4 years old, which is certainly a milestone in the restaurant business.  This is a well-earned success for chef/owner Hannah Hopkins who has put her heart and soul into every corner of this quaint little restaurant.

Patrice Costa here, guest blogging while Liz is vacationing, and I know that this milestone doesn’t come as a big surprise for Hannah’s loyal customers who follow her daily specials on Dish’s website and Facebook page.  We love the comforting atmosphere she has created where local, seasonal ingredients dominate the menu.  She was even elevated to somewhat of a celebrity chef last year when she competed on Food Network’s Chopped.  After all this, imagine my surprise when she told me about her plans to sell.  Selfishly, I thought, “Who will satisfy my cravings for crepes, mussels or rosti?”   However, once she shared the details, I knew that Dish (and my cravings) would be in good hands.  Let me tell you all about Dish’s new owners, Eileen and Georges Zidi.

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Last Thursday night, a 65 pound piggy from Hemlock Hill Farm met with the culinary talents of chefs Jonathan Pratt & Nick DiBona of Peter Pratt’s Inn.  The end result was an all out, pig pickin’, finger lickin’, La Caja China pig roast.   Patrice Costa here as guest blogger while Liz is on vacation, and if you’ve never heard of a La Caja China, be prepared to thank me for introducing you to this unique treat.

About 40 pork lovers had the opportunity to experience this pig roast feast which was organized by Culinary Collaboration.  At the beginning of the event, chef Jonathan Pratt explained that the La Caja China (translated “the Chinese box”) dates back to the 1850s when Chinese immigrant workers in Cuba toted this roasting box around to cook their meal as they toiled in the sugar cane fields.  In doing my own research, I found that there’s also a belief that the word “china” comes from a Hispanic word meaning exotic or mysterious.  Honestly, I think there’s something to that since what went on in this unassuming metal box was pure magic.

(Warning: Graphic porky language and pictures ahead.)

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Le Fontane is truly like a little bit of Tuscany right in Somers.  Patrice Costa here and I’m ashamed to admit that haven’t dined there in quite some time, but I’m glad that plans for a quiet summer lunch (or two) with my photographer friend and fellow foodie, Margaret Rizzuto, brought me back.  I can’t believe what I’ve been missing.

Their lovely outdoor patio, surrounded by a lush garden and vine-filled trellis, is perfect for outdoor dining.  If the weather is not cooperating, get comfortable in the pleasantly decorated dining room with its calming Tuscan tones of gold and sage, pretty arches and colorful painted tiles.  Not in the mood to eat out, but still need dinner?  Stop by their little store tucked away in the corner of the entrance and pick up some fresh made ziti, ravioli or spaghetti (yes, they make ALL their own pasta) and a container of their delicious sauce (think red ripe tomatoes cooked to perfection).

(All photos by Margaret Rizzuto Photography)

Their lunch menu has something for everyone – enticing appetizers (some with an option for an entrée), panini, sandwiches & pizza, composed salads, pasta, or house specialties like Veal Caprese or Chicken Balsamic.  After sharing four apps and entrées during our two lunch visits, this Bronx Italian girl was completely impressed with the fresh ingredients and simplicity of flavors in our dishes.

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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.

When it first opened, someone sent me (and about 30 of their closest friends) an email about this amazing new restaurant.  The replies back from that one email were so overwhelming that I couldn’t wait to find out what the buzz was all about.  Now, here I am back for the third time.  From the beautifully decorated dining room, to the lively bar, to the flavorful dishes from Argentina, Peru or Ecuador, Ramiro’s is all about the unexpected.

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Hey there, Juliana Taube here, excited to share my experience at Birdsall House. I had been with a friend once before, and the food was outstanding with a beer selection to beat! I wanted to take my foodie parents, and my cousin, David Kanter, executive chef at Sweet Grass Grill, to this awesome gastropub.

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Hi again, Juliana Taube back from a meal from Tarry Tavern, feeling satisfied! I have eaten at most restaurants in Tarrytown, but had yet to make it here. I went with my boyfriend, Dennis. Our reservation was at 8, but we got there at 7:20 and they were able to seat us in a lovely table by the window. We were probably the youngest couple in there by at least 10 years which worried me a bit; thinking maybe the restaurant was outdated? I always thought the restaurant looked small from the outside, but I was impressed with the nice size; giving the inside a rustic but modern feeling. There was wood paneling everywhere, with traces of Americana. When we were seated, we were not initially given a restaurant week menu, and I had to ask for it; a bit frustrating. For drinks I enjoyed a great Portuguese red wine and my boyfriend got Killians on tap.

There were about 6 selections for each course and so many items appealed to me. I decided on the Roasted Beets and Mache Salad with candied pistachios, goat cheese, and raisin puree. My boyfriend ordered the Tavern Greens; mesculun salad with a sherry vinaigrette. The beets were presented beautifully, both red and golden beets on the plate. One half of the dish had goat cheese underneath the beets and the other had the raisin puree. I enjoy golden beets more than red ones, and wish more were given on the plate. The real star of the dish was the candied pistachios. They gave an amazing crunch and sweetness to the dish. The salad was pretty simple with just mesculun and a tomato, but my boyfriend said the dressing was excellent.

I was really torn about what to get for my main meal, as so many items looked wonderful. I ended up ordering the TT Wagyu Burger, as the Bacon-Onion Jam totally sold me on the dish. I normally don’t eat the buns that burgers come on, because I really like to taste the flavor of the meat. The meat had a great texture and flavor and the bacon-onion jam covered in melted white cheddar gave the burger a little something extra and special!

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Hi Rachel Seebacher here again. But for its massive sign, Niko’s Greek Taverna is inconspicuous, a small restaurant on Route 100 in White Plains wedged between a Korean BBQ and a Ceramics store. All parking appeared to be streetside, metered parking, but at the time of our 6:30 reservation there appeared to be plenty of it. Inside, Niko’s seems a much bigger place. The dining room is medium sized, featuring a large, full bar and permeated with wafting aromas of delicious Greek food. We ordered a carafe of Retsina – a greek white, resinated wine flavored with Aleppo pine resin – and sat back to peruse the Restaurant week offerings.

Niko’s restaurant week menu was concise, offering classic greek appetizers, entrees and desserts. However, what the menu lacked in variety, it made up for it in portion size and flavor.

Our entire party of five ordered the Avgolemono soup appetizer. This classic Greek treat did not disappoint. The soup was creamy, laden with chunked chicken, carrots and rice. The tartness of the lemon was perfectly balanced by the egg broth.

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Hi. Gina Truhe here. My first foray into HVRW 2011 was at Cena 2000 in Newburgh.  My frequent dining partners, Cousin Dan and his girlfriend Meghann (along with her her 5 year old, Aidan) joined me.

Cena 2000 is located on Newburgh’s waterfront in a long row of restaurants and bars. I knew that parking could be difficult there on weekends, but even on that rainy Wednesday night parking was difficult. Cousin Dan dropped us off at the door while he looked for parking, Meghann, Aidan and I walked in to the nearly empty restaurant at about 6:45. The waiter who met us at the door graciously hung our coats and then led us out to the glassed in, water-front dining room. There were two other diners in the restaurant. As soon as we got to the table, Aidan looked around and proclaimed “This place is beautiful, just like the restaurant in Club Penguin” (his computer game… ahh to be 5).

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Donna Monaco Olsen and Bradley Olsen here to tell you about Harper’s in Dobbs Ferry.  What a fantastic surprise!  We were expecting bar food like burgers and the like, but were pleasantly surprised by wonderfully composed dishes.  Chef Chris Vergara is a genius at the combination of ingredients in many of the plates we tried.  We wish we had brought more diners as they were one of the few establishments to have more than three offerings per course (seven for the appetizer and eleven for the entree course).

It was a snowy evening and the joint was jumping with many tables full.  The proprietor Justin Montgomery was greeting patrons and directing the show. This restaurant has only been open for three months and has already had the thumbs up from all who have tried it.

The atmosphere is interesting in many aspects.  Upon our arrival we were seated in the front room which was a little brighter than the rest of the spaces, although still dimly lit.  The tables are made from reclaimed barn wood and are inlaid with pictures from Scotch wood cases.  Remnant ends were cut into “slices” and laid like bricks to make up a beautiful wall located across from the restrooms on the way to the outdoor dining area.

Gotham Design, where Bradley works, designed the space for this restaurant in its previous incarnation, Mimosa, including the patio space that will be open soon, if Spring ever arrives.  We look forward to summer dinners on the patio after the jazz concerts in the waterfront park on Wednesdays.  Coincidentally there is jazz music playing throughout and a large bar and bartender ready for action.   They have changed all the decor with some very interesting textures on the walls.

The feel is rustic and we loved the mismatched butter plates like you would get at grandma’s house at a Sunday dinner.  There is a history to the name Harper’s — she was Chef Chris Vergara’s great aunt Rose and an entrepreneurial woman for her time.  On the menu are little tidbits of her antics such as she ”…claimed she drank at least two glasses of Scotch every day from age 19 to 98 – excluding the prohibition era, insisting she’d consumed 3 glasses a day out of principle.”  This makes for some fun reading while choosing your meal.

If you are lucky enough you will get our waiter, Abraham, He was informative and helped us along the way.  He informed us that they did not have  a regular menu that evening but could accommodate if we wanted to order al a carte from the HVRW menu.  The food did not disappoint and lived up to the accolades seen recently for this chef who is the “new guy in town” . He is the owner and chef at Meritage in Scarsdale as well.  Chris and David DiBari from The Cookery were viewed having fun with each other on the live chat with Liz Johnson last week.  They seem to be good friends and share ingredients when needed.

We ordered three different appetizers.   Steamed mussels-garlic in a white wine sauce were served with no surprises but they were tender and delicious.

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Donna Monaco Olsen and Bradley Olsen reporting on a lovely lunch at The Barn at Bedford Post.

Overall a fabulous place in both atmosphere and cuisine.  The Barn is a more casual incarnation of the main dining room found in The Farmhouse at Bedford Post.  The Farmhouse and Inn are in a separate adjacent building, magnificent in styling and presence.  Although this bucolic place is near to our home, for some others it is a lovely drive “in the country” past horse farms and scenic surrounds.  Our guests for lunch commented on the beauty of the drive albeit so close to NYC.

The Inn has a yoga studio and accommodates riders to board their horse for dinner or overnight stays.  The creation of Richard Gere, his wife Carey Lowell and partner Russell Hernandez, it is a most beautiful setting with each and every detail in design and function having been well thought out and executed in amazing taste.  The grounds and out-buildings are representative of the New England styling and are indicative of the area. Martha Stewart visits regularly.

On this given day the clientele was somewhat more mature than usual (as I have dined here before).  I believe that many were there for HVRW and not the regular scene of Bedforites that frequent this hot spot.  Occasionally Mr. Gere or Ms. Lowel can be seen popping in.

The barn offers breakfast and lunch choices and serves dinner Monday and Tuesday night.  There is a counter where one may purchase coffee or a danish for breakfast and many special cheese offerings brought in from Plum Plums cheese shop in Pound Ridge.

The quality and care taken in the presentation and combination of flavors within each dish is very evident.  The over-the-top artisan sour dough and cranberry walnut bread was crusty the way we love it and a delicious accompaniment to all the first and second course selections.  A spicy olive oil is available upon request as it is served with a fresh creamy butter.

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by Chuck Dorris, eDining.us

I’m still reeling from the whole experience of restaurant week, too much too soon, way too much to EVER absorb!

Eduardo’s was a SERIOUS conflict. After the extreme fantasy experience of River City Grille, it was like going backwards in time. It looked like Sunday dinner, 1957, lots of families, lots of kids. It was still early, around 6 p.m., so it FELT like 1957 just before the Walt Disney Show came on — or was it Davey Crockett?… Yikes, time-warp city.. was I even alive then? Maybe I was just seeing a rerun of a Chevrolet commerical on Ed Sullivan before the Beatles came on, because we walked in past a Chevy VOLT sitting outside, like a door prize, First Volt we’d ever seen, have they even been released?  It was so… Jetson’s!

Inside, the middle aged men in plaid flannel shirts eating heartily, are they Italian immigrant arugula farmers having sunday pasta or hedge fund managers dressing down for a carbfest to fuel a hard night of college basketball watching? So hard to tell around Mt. Kisco.

So many pop cultural references, so many images involved with simply going out to eat! Eduardo’s seems perhaps a bit out of time,  a bit retro, big old fashioned, bar, not a lot of decor, people speaking Italian…Three or four generations at table… all slightly out of phase, but what was NOT at question was the food. It was GOOD. Maybe food was BIGGER in 1957?

The intrepid spouse, now totally burned out by the Liz Johnson food experience, and a friend, Amy, who used to make cheesecake for Eduardo’s 20 years ago, were overwhelmed by the choices.

Eduardo’s Restaurant Week Menu features 5 appetizers, 6 entrees and 5 different desserts. I say “features” in the present tense, because the owner has extended the menu for at least two more months, and has had such fun with it, may keep it going all summer at the same price.

Now.. the aforementioned  food…

The Cannelloni, a total home run.. a ton of moist chicken breast floating on a freshly made crepe.

The Calamari

— always a good restaurant test, was a bit dry, but the generous saucing saved it nicely.

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Toni Addonizio here reporting on my dining experience at  Traditions, located in Somers. This restaurant is known  for a contemporary American cuisine with a touch of Italian.  My husband and I had dinner reservations at 7:30, upon entering the restaurant the hostess/owner asked if we would be interested in the Restaurant Week menu or the regular menu. We asked for both menus, and after looking through the choices we both chose the Restaurant Week menu.

There are several dining areas, we were seated in the small dining room just past the bar. The bar was packed and the restaurant was quite busy. During the warmer weather there is also outdoor dining.

For Appetizer I chose the Eggplant Stack, crispy eggplant layered with fresh mozzarella cheese, plum tomatoes and fresh basil served with an arugula salad  dressed with a balsamic vinaigrette and topped with shaved parmigiana. The flavors blended wonderfully and I always enjoy the use of fresh herbs…

My husband chose the Calamari 118  for his appetizer. Pan fried Calamari served with a balsamic glaze with a hint of fresh peppers and cilantro, the portion was satisfactory and the fish was fresh.

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Sailing Away on a Sea of Portuguese: Caravela’s Lavish Meal

If its longevity indicates anything, it is that the food at Caravela is simply spectacular. Rachel Seebacher here, reviewing my third restaurant for HVRW ‘11. Caravela, located in the heart of Tarrytown, has been serving innovative Portuguese and Brazilian cuisine for 25 years. Caravela is a classy joint, the kind of a place that as you sip vinho verde, they put the bottle on ice nearby; the kind of place that brings out endless plates of black olives and chorizo to nosh while you await your appetizers.

Caravela’s usual menu is lavish, providing a variety of offerings, both traditional and modern. Caravela’s restaurant week menu was no different, offering an array of traditional and modern appetizers and entrees in generous portions.

For an appetizer, my mother ordered the most traditional of the offerings, an onion soup gratinee. This soup was traditional perfection. First impression of the delicious soup to come was the perfectly caramelized, thick layer of Gruyere, which spilled over the edges of the ramekin. Breaking through with a spoon, the crouton was buttery, the onions tender and sweet, and the beef broth hearty and rich.

I ordered a seafood salad appetizer. It was bountiful, arriving as a generous helping of tender octopus, squid, large shrimp, and mussels. The salad was delicate; the seafood was perfectly cooked, garnished with a dice of bell peppers, onions and celery, and simply dressed in oil and sherry vinegar.

My boyfriend, sister and father ordered the steamed New Zealand Mussels. The mussels were served in a tart and robust tomato and beer broth, made smoky and piquant by chorizo. The mussels were plentiful, large and juicy, meaty enough to stand up to the powerful flavors of the beer and chorizo.

Caravela’s generous portions continued on through the entrees.

My sister and father order the Paella, a giant bowlful of steaming saffron rice, festooned with clams, mussels, shrimp, chicken, pork and chorizo. This paella was unbelievably moist, and rich. It was smoky, creamy and luscious. The flavor of saffron was mild, while red bell peppers added brightness, balancing the sumptuous banquet of seafood, poultry and pork.

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Hi all, Maria Reina here reporting on my last HVRW restaurant. I’m kind of sad to see this all come to an end. I’ve had a lot of fun eating at, and reading about, some great restaurants.
So let’s get to it: my husband Larry and I were excited to try another restaurant that we haven’t been to. Crew is located a little off the beaten path, in Greenwich, just a stone’s throw from the train station. We were also really happy to have our friends, Nadine and Kevin, join us. We were able to try just about everything on the HVRW menu that was offered. Always a plus in my book! The HVRW menu offered several dishes from the regular menu, and we noted that the chef uses many artisanal ingredients from local farms.

They started us off with a signature dish: their Edamame Hummus. This tasty dish was a great way to start off the meal with our drinks.

The first course was a toss-up, but I think Larry had my top choice: a Butternut Squash Bisque that had bits of crispy pancetta in it and a drizzle of basil pistou. I loved the combination of the smoothness of the soup with an occasional crunch.

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Hi!  Kristen Tregar here, back for a second review.  I’d like to think of it as part two in a series called “A Tale of Two Restaurants in Hotels”.  This time, my husband and I headed to Equus, located at the Castle on the Hudson, also in Tarrytown.  Once again, we were dining on a weeknight.

Equus can proudly boast of its impressive location.  The restaurant is in a veritable castle, located atop a relatively steep hill.  This affords an impressive view of the Castle’s tower on the way up the driveway.  Valet parking was available (more on this later), so we left our vehicle with the valets and headed in.  Equus is clearly separated from the hotel: its entrance is to the left, while the hotel desk is to the right upon entering the door.  We were greeted immediately, asked for our valet stub, then led to a quiet sitting room to wait for our table.  After perhaps 5 minutes, we were led through several rooms to our table.  The room in which we were seated was comfortably lit, bright enough to easily read the menus but not glaring.  The hostess drew our attention to the Restaurant Week menus, but let us know we were also welcome to order a la carte items if we chose to do so.

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Hi. Victor and Nella Carosi, reporting from Opus 465 in Armonk. We arrived promptly for our 7 p.m. reservation.  Parking was a little tight, but we found a spot at a lot nearby.  The restaurant was warm and welcoming and we were happily greeted by the hostess.  The restaurant was at one time someone’s beautiful home.  The bar was to the right with a small dining area.  The hostess mentioned a musician would be playing guitar music later in the evening and asked if we would prefer a table upstairs.  We chose the upstairs.

The upstairs dining room was warm, cozy and comfortable.  We were seated at a table for four.   Several alcoves allowed for a more intimate setting if you wanted. The staff was attentive, but the waiter seemed rushed – not quite polished with his craft.  The pre-fix menu selections were good with several appealing choices.

We chose the Blue Apple Salad and a soup sampler, perfect if you have difficulty choosing.

The salad was tasty with lots of crisp, tart apples and candied walnuts.

Per request, the blue cheese topping was omitted from the salad.

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Hey everyone it’s Angela Rivera again. I’m bumbed restaurant week is over, but if you went to Don Coqui, you definitely got a deal.  The amount of food they gave you was insane.

The appetizers and desserts were serves family style.  We had an array of food including calamari, empanadas in all different flavors (chicken, beef, pork and shrimp). There was a heaping pile of chicharones de pollo (fried chicken chunks) and deep-fried pork.  All served with an incredible dipping sauce.

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[Note from Liz. I’m using a few photos of the dining room from our archives to illustrate the post. Mark Vergari was the photographer.]

Jeff McDowell here again. Our first visit for Hudson Valley Restaurant week was to Nyack’s Two Spear Street.  Downtown Nyack on a Thursday night, especially on St. Patrick’s Day can be crazy busy.  Fortunately, Two Spear Street is not in downtown Nyack.  It is located just above Nyack’s Municipal Marina.   Finding a place to park in downtown Nyack can be a challenge, not so when you are close to the river. Parking was a snap.

Two Spear Street is a smaller establishment, perhaps 10 to 12 tables and a small but attractive bar with 8 to 10 stools. It has a modern décor in muted mustard and off white with large floor to ceiling windows offering a view of the Hudson River and the Tappan Zee Bridge.  The large windows help make the room look larger then it actually is.  At 7, when we arrived, three of the other tables had customers and another few people were at the bar, watching a college basketball game on a television, March Madness.  The sound was turned down so we never heard it at our table – thank you.

Entering, a warm and bubbly hostess welcomed us and checked our reservation.  Quickly surveying the empty tables she decided to have a four seat table split into two, the operation took all of 30 seconds. We were escorted to our table by the large windows with that great view of the river, the bridge and Tarrytown beyond.

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