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.

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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.

We then moved on to a Beet and Goat Cheese Cream, Granny Smith Apples, Roasted Walnuts and Micro Greens with Drizzled Argan Oil! If you are like me and had no idea what Argan oil is, I can now tell you it a fairly rare oil that originates in Morocco and has a wonderful unique flavor. Accompanied by 2007 Dry Reisling, Kartauserhof, Austria

It was time to move on to the Third Course: Caramelized Nantucket Bay Scallops with Leek Fondue and Potato Duchesse

As delicious to eat as they were beautiful to look at. The Hanzell “Sebella” Chardonnay, from Sonoma County was wonderful.

Next in line was a Panko Crusted Quail Egg with a Red Wine Reduction.

This was accompanied by one of our more unexpected wines, a Gruet Pinot Noir from, of all places, New Mexico, which I love!

We were stepping up the intensity of flavors and the next course was a bistro favorite Sweetbreads with Trumpet Royale Mushrooms, Celery Root Puree and Black Truffle Jus. 

We were now up to the last of the savory courses and Chef may have held the best for last. We finished with Braised Veal Cheeks with a Mirepoix, and Saffron Potato Gnocchi! This paired with a powerful but succulent, 2009 Bergstrom, Pinot Noir from the Willamette Valley Oregon.

We finished the dinner with a clean and refreshing Pear Granité, followed by a Passionfruit Mousse, and an extraordinary Five Spice Molten Chocolate Grenache Cake all washed down with a little more of the Montaubret Champagne.

All in all a very successful and enjoyable evening and we all agreed that in spite of the number of courses the portion sizes and pacing worked very well and we all felt great this morning!

Arthur Bratone

Bistro Rollin, 142 Fifth Avenue, Pelham, NY 914-633-0780 www.bistrorollin.com

The 411 on Bistro Rollin. 

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)

The menu changes seasonally, and we had a nice selection of late summer dishes to choose from.  A big blackboard on the wall in the back shows what’s in season and which local producers they support like Amawalk Farm, Rainbeau Ridge, or Hemlock Hill Farm.

We couldn’t pass up their signature Truffled Chickpeas as an appetizer.  The chickpeas are fried, but not greasy, and are served toasty hot.  These crisp little morsels are finished with truffle oil making them so addictive that once you pop one in your mouth, you can’t stop!

Margaret’s Maine Lobster Roll was the perfect dish to signal the end of summer.  The salad had generous pieces of lobster with ripe tomatoes, sweet corn and a nice crunch of diced cucumber.  It was all mixed in a light, creamy dressing that allowed the fresh flavors to shine through.  Unfortunately, the accompanying roll was very dense with a pretzel-like dough which we agreed was a bit too heavy for the delicate salad.

I love crepes because they always remind me of my visits to France, and my Café Crepes did not disappoint.  Light, airy thin pancakes, beautifully browned, were wrapped around moist pieces of wild salmon combined with summer corn, shitake mushrooms, and bits of crisp bacon.  The amount of buttery sauce in the filling and around the crepes was ideal – not too much to be soggy, but not too little to be dry.

Sadly, we decided not to order dessert, even though the menu was one sweet treat after another:  Blueberry Clafoutis, Banana Tart, Peach & Blackberry Cobbler, Steamed Chocolate Pudding and Almond Croissant Bread Pudding.  A return visit for one of those tempting desserts was immediately on our agenda.

The café was aptly named as we definitely felt the love in our attentive server, friendly manager and delicious dishes.  There’s even more love just around the corner with their first restaurant, Ladle of Love.  They serve up soups, sandwiches, and salads  — eat in, take out or delivered by Love on the Run.  They even made it to the big city with their food truck in the new Central Park Visitor Center at Tavern on the Green.  Now, that’s a whole lotta love to go around!

The 411 on Café of Love

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)

Fish, of course, is the shining star of this establishment, but the real beauty is that this is one-stop shopping at its ultimate best.  Ingredients like panko crumbs, Asian sauces and condiments, specialty olive oils and vinegars and much more are easily found on well-organized shelves ready to complete any recipe.   Don’t feel like fish for dinner?  Choose from organic chicken, hot and sweet Italian sausage, beautiful cuts of strip and t-bone steak (they will soon be carrying grass-fed beef from a local farm in Connecticut), and D’Artagnan duck breast, to just name a few tempting choices.  There’s always a stunning display of produce, too, most of which comes direct from local farms like Cabbage Hill, Hermosa and Amawalk.

Don’t feel like cooking?  They have that covered with sushi that’s made right in front of you or prepared meals and soups ready to go.

And don’t forget to pick up some fresh baked bread straight from Red Barn Bakery in Irvington.

Joe DiMauro is passionate about showcasing local products in the store (he even puts LOCAL stickers on them!).  Some items you will find are Bobby Sue’s Nuts from Bedford, Reva’s All Natural Outrageous Cookies from Armonk, MeMe’s Treats from Mt. Kisco (there was a Small Bites post about MeMe’s Treats just a few days ago), and the delectable cheeses from Rainbeau Ridge in Bedford Hills.

And if all that is not enough, Mount Kisco Seafood can cater your next party  — either in your home or they can prepare the entire meal to be picked up.  A don’t miss catering specialty is their old fashioned New England style clam bake, but Joe warns that reservations need to be made before February for next summer.  I’m left with only one burning question for Joe:  When do you sleep?!

My purchase for dinner that night was two whole branzino (Mediterranean Sea Bass NOT the endangered Chilean Sea Bass) for an easy recipe from Ruth Rogers of the River Café  — Roasted Sea Bass with Potatoes, Capers and Olives.

With fish this fresh, this dish was destined to be amazing.  Thanks Mount Kisco Seafood!

The 411 on Mount Kisco Seafood:

477 Lexington Avenue
Mt. Kisco, NY 10549
914-241-3113
www.mtkiscoseafood.com

Open 7 days a week:
Monday – Friday  9 am to 7 pm
Saturday 9 am to 6 pm
Sunday   9 am to 4 pm

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)

Once you make this luscious and creamy ricotta cheese, store bought will be a thing of the past.  The recipe makes more cheese than what is needed for the zucchini, but believe me the extra will disappear.  At our house, we use it to top just about anything – English muffins for breakfast, bruschetta for appetizers, or fruit for dessert.

RICOTTA CHEESE

Recipe adapted from Bon Appétit (April 2010)
Variations: Lemon Ricotta Cheese – add zest & juice of one lemon into the milk and buttermilk before heating
Makes about 3 cups

1.   Place a medium fine strainer (the holes cannot be very large) over a bowl and set aside. In a heavy large pot, combine milk and buttermilk. Attach deep-fry or candy thermometer to side of pot.  Place pot over high heat. Stir gently as mixture heats. Curds (small clumps) will begin to form. When thermometer registers 175°F to 180°F (about 15 minutes) curds will separate from whey (liquid) and float to top. Turn off heat.

[Admission:  I am the gadget goddess, but I understand that not everyone has a candy thermometer.  I only used it the first time as a guide.  Just before the liquid gets to barely a simmer, you will clearly see the curds separating and floating.]

2.   Using a large slotted spoon or skimmer, transfer curds to prepared strainer. Let drain for about 5 minutes, reserving strained liquid (if the texture needs to be extra dry to fill ravioli, let it sit for about 20 minutes).

3.  Transfer ricotta to medium bowl. Sprinkle lightly with salt and add back some of the strained liquid mixing gently so as not to break up the fluffy curds. The amount of liquid needed will vary by the amount of firmness desired and can be omitted entirely if using the cheese for ravioli or stuffed shells. Let cool, cover and keep in fridge.

Doesn’t this look heavenly?

ZUCCHINI CARPACCIO WITH HOMEMADE RICOTTA CHEESE

Recipe adapted from Bon Appétit (April 2010)
Variations: Thinly sliced ripe tomatoes layered with the zucchini; substitute lemon thyme or regular thyme for the basil
Serves 8 or more

1.  Cut zucchini (carefully!) into paper-thin rounds (a little less than 1/8 inch thick) with sharp knife or mandoline.

2.  Arrange rounds alternating green and yellow, slightly overlapping, on large platter. Season lightly with kosher salt and pepper.  Top with green onions.

3.  Whisk lemon juice and oil in small bowl. Drizzle dressing evenly over zucchini and set aside for about 20 minutes to let dressing absorb into veggies. When ready to serve, drop small spoonfuls of ricotta cheese (approximately 1 1/2 cups) on top of zucchini. Garnish with basil.

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).

Thinking it might be just a little bit early in the day for wine (well, for today anyway), I ordered a fresh brewed minted iced tea, just right for a summer afternoon.  Barbara decided on a cream soda—a throwback to growing up in the Bronx (yes, she’s been my best friend since 2^nd grade).  It’s a tough choice for us as we look over the regular menu and then the specials.  There are the usual daily items like soup (Lobster Bisque), crostini (Taleggio Cheese & Fig with Balsamic Reduction), and frittata (Potato Leek Cheddar).

Barbara told me she’s been dreaming about the Walnut Pear Salad she had at our last lunch with its sweet candied walnuts, poached pear and goat cheese, but she just couldn’t resist trying the Steak Quesadilla lunch special.  She thought the dish was picture perfect with the browned crisp tortilla topped with a splash of color from the chunky pico di gallo of fresh tomatoes, onions and herbs.  The steak inside was tender and meaty, surrounded by caramelized onions and melty Hudson Valley cheddar cheese.  I think she may have a new favorite.

My craving was pulling me towards a Rosti Alpener, one of the restaurant’s signature dishes.  It is a thin potato cake layered with Gruyere and Emmentaler cheese, soft sweet onions, ham and a sunny side up egg.  Really, what’s not to like with a combination like that?

Yet, the special Fennel Crusted Arctic Char was just too enticing to pass up and the rosti will certainly be there next time.  Arctic char looks a little like salmon but has a more reddish, firmer flesh, and honestly, I think a less fatty taste.  My fish had a great crunchy crust, and I apologize now that my picture doesn’t show it’s best side – the flaky, moist inside!  It’s sitting on top of Cabbage Hill Farm greens which were most likely picked in the morning (thank you, Eileen!).  The salad was dressed with an addictive creamy, yet tangy, curry lemon yogurt dressing which I managed to get on every bite.

Faced with the dessert menu, we were completely powerless.  The Lemon Blueberry Tart was screaming summer, but it was the Crepe with Grilled Bella Gold Apricots that really got our attention.

Check out the corner of the bar where Dish’s crepe maker resides.

I was thrown into a crystal clear food memory of my very first French crepe in Paris – it was prepared simply with honey and lemon.  Back to the present — a scoop of creamy, vanilla-flecked ice cream on top added just the right amount of sweetness to complete the dish.

As new owners Eileen and Georges settle in to make Dish their own, I am confident that the menu will continue to be full of delicious dishes prepared creatively with lots of just-picked, local veggies and greens.  I hope that our lunch has created some cravings for you that only a trip to Dish will satisfy.  Rosti anyone?

Dish, 947 S. Lake Boulevard, Mahopac.     845-621-3474      www.dishmahopac.com

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.

Eileen Zidi (new owner) and Hannah Hopkins (previous chef/owner) in front of Dish in Mahopac

For the past 20 years, Eileen has been cultivating her front of the house skills at Peter Pratt’s Inn.  She has worked closely with chef/owner Jonathan Pratt and previously with his mother, Janet Pratt.  The interesting twist though is that Eileen is also a farmer.  She was the “I” in I & Me Farm in Bedford, with partner Mimi Edelman, and has also farmed at Cabbage Hill Farm in Mt. Kisco.

(Mimi and Eileen at their I&Me Farm last October, by Mark Vergari. Here’s a link to Bill Cary’s In the Garden blog, with a post about their farm and others being helped by the Westchester Land Trust.)

It is Eileen’s farming philosophy of “always grow what you love” that will be a main component on the menu at Dish.  Her love of seasonal, fresh ingredients is infectious, and she invites Dish’s patrons to celebrate produce that was just plucked out of the ground that morning.  Farm to table is not a new concept for her – she just doesn’t know any other way.

When asked what is next for Dish, Eileen replied, “Why change something that works.”  So, there’s no need to worry about our menu favorites like rosti or crepes since they will continue to be on the menu right alongside enticing daily specials.

While Hannah is ready to begin her next adventure (I can’t wait to see where that will take her!), Georges and Eileen’s dream of owning a restaurant of their very own is just beginning.  They are very excited to share their journey with us.  It brings Eileen “sincere happiness when friends and family come together to celebrate the moment over food and wine.”   Whether you are a regular or a new customer, interested in lunch or dinner, please take my advice and go visit Dish.   I’m certain that your dining experience will be something special, and like me, I’m sure you will leave as a friend.

411 on Dish.

Curious about what’s on the menu at Dish? Read all about my delicious lunch in my upcoming guest blog post.

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.)

Before the guests arrived, the pig was butterflied and injected with mojo for moistness and flavor (see, doesn’t that sound magical?).  Jonathan’s recipe for mojo is a solution of soy, mirin, garlic and fresh orange and lemon juice.  Once the pig was secured on the rack, it was lowered, skin side down, into the roasting box.  The cover was placed on top and loaded with hot coals that were replenished intermittently during the 4 1/2 hour cooking process, thus keeping the inside of the La Caja China at a constant 350 degrees.  We got our first peek of the little fellow when it was time for Jonathan and Nick to flip the rack and score the skin (shallow cuts in a criss-cross pattern allowing the fat to render out and the skin to crisp).

Back in the box for twenty minutes more and perfection was achieved:  ultimate crispiness on the outside and sweet tenderness on the inside.  Absolutely THE BEST pork I have ever tasted!

(Doesn’t it look like the piggy just flew in??)

While the pig was roasting, Jonathan had entertained all of us with his quick-witted culinary expertise as he demonstrated how to make the Grilled Corn and Feta Salad, Asian Coleslaw and Warm Potato Salad.  It was like Food TV up close and personal right in Yorktown.

In addition, he expanded our foodie vocabulary with his very own word of the day:  crumbleate – which is the act of crumbling; as in “Don’t forget to crumbleate the feta cheese for the corn salad.”

For the beverages of choice, we had a very nice selection of New York State microbrews courtesy of Steve & Joe of Brooklyn’s Union Beer Distributors.

I’m more of a wine girl, but liked the Sweet Action cream ale by Sixpoint brewed in Brooklyn.  It was creamy, as expected, but had citrus notes that I thought paired well with the pork and sides.

Looking at all the tables scattered around the inn’s pretty outdoor patio, there were plenty of smiles and pleasant conversation as everyone savored their meal.

Janette and Nancy agreed that they definitely tasted the flavor of soy from the mojo in the succulent meat and went so far as to use one of Jonathan’s favorite words—“umami” (the fifth taste after sweet, sour, bitter, and salty).

As for the sides, the corn and feta salad was my clear favorite.  It was an explosion of flavor, texture and color.  The vinaigrette was a perfect combination of honey (straight from Jonathan’s own hive) and lemon, which complimented the sweetness of the corn and tanginess of the feta cheese.  Visually, it was a vibrant mixture of yellow corn, red peppers and green scallions.

My plate before I devoured it; the corn salad is at the top.

Thank you Jonathan and Nick for an amazing La Caja China pig roast!  It was piggylicious (that’s my foodie word of the day!).

The 411 on Peter Pratt’s Inn and other useful information:

Culinary Collaboration, a cooking club owned by Patrice Costa and Debra Swee, offers culinary demonstrations and cooking classes with local chefs in their restaurants.

Peter Pratt’s Inn is located at 673 Croton Heights Road in Yorktown and has a Family BBQ every Wednesday at 5:30 pm, rain or shine, indoors or out for $28 adults/$15 children.   Eclectic outdoor buffet including salads, grilled vegetables and pastas and plenty of grilled meats and fish. Each week is a different theme so call ahead if you are interested in the La Caja China pig roast.  Price includes all you can eat from the buffet and grill but does not include beverages or dessert.  Reservations are required (914-962-4090).

Hemlock Hill Farm is located at 500 Croton Avenue in Cortlandt Manor and is open 7 days a week selling its own fresh chickens, beef, pork, lamb, Italian sausages, smoked bacon, eggs, and seasonal produce.

The Meadows Farm is located at 329 Underhill Avenue in Yorktown Heights and offers a selection of locally grown vegetables, produce and herbs.

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.

We were smitten immediately with the fleeting summer delicacy of Stuffed Zucchini Flowers.  These fragile blossoms of the zucchini plant were stuffed with ricotta cheese, dipped in a light batter and fried to a golden brown ensuring a crispy outside and warm creamy inside.  Served with the house made tomato sauce, the squash flavors of the fritters shone through beautifully.

The Eggplant Rollatini was thinly sliced fried eggplant rolled around a little bit of mozzarella cheese and baked to the melting point.   The slices were not coated in heavy breadcrumbs, but a simple, light combination of flour and egg.  Although the presentation seemed over sauced, this eggplant lover thought the dish was amazing from the first bite to the last.  Some pieces of our Fried Calamari were disappointingly overcooked, but we enjoyed the tender ones with their crisp light coating.  The Baked Clams were nicely seasoned with a flavorful combination of breadcrumbs, garlic and oil and happily, not a bit chewy.

We were in pasta heaven sharing the Homemade Cheese Ravioli, Cappellini with Broccoli di Rabe and Farfalle Mari e Monti. If this sounds like an after lunch nap waiting to happen, I have to explain that their homemade pasta is extremely light and the accompanying sauces are fresh and not overcomplicated.  The ravioli were surprisingly delicate pasta pillows, filled with a melt in your mouth combination of ricotta cheese and mozzarella topped with a basil tomato sauce.

The broccoli rabe and angel hair pasta (sans the sausage for the vegetarian at the table) was coated with a fragrant olive oil and garlic sauce.  The broccoli rabe, which can so often ruin this dish by being impossibly bitter, had just enough bite to complement the toasty garlic.  The farfalle bowtie pasta was tossed with asparagus, buttery shrimp and mushrooms strewn with chunks of tomatoes.

Some of the little details that totally elevated our foodie experience were the warm house made bread with fennel seed, the accommodating and friendly server (who even remembered what I had from the week before!), and the chilled glasses of complimentary Limoncello made by one of the owners.

Flavorful, rustic food prepared simply and uncomplicated is the essence of Le Fontane.  With soft Italian music playing in the background, sipping our Limoncello, we had to ask ourselves:  Is this really Somers or were we magically transported to Italy for this relaxing two hour lunch?!

The 411 on Le Fontane.

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.

My friend, Angela, and I were seated in the main dining room where we had a bird’s eye view into the open kitchen.  Watching the action in the kitchen is always interesting to me, but if you are in the mood for a quieter table, the upstairs dining room is perfect.  Chef Ramiro Jimenez and his wife, Jan, have created a genuine warm and friendly atmosphere in this newly opened restaurant, and we loved that both of them stopped by our table to chat.

My glass of homemade white sangria was a great start to the meal.  The delicious combination of Spanish white wine, triple sec, peach schnapps and chunks of fruit erased any ancient memories of the bad Yago sangria version.  I’m pretty sure it will become the hit of the summer with its lightly sweet and refreshing taste.

With so many interesting dishes to choose from, it was difficult to narrow down what appetizers to share!  Angela decided on the Empanadas de Picadillo which were golden, light pastry pockets filled with seasoned ground beef that was a mixture of warm flavors with a surprising sweetness from the raisins.

All photos by Margaret Rizzuto & Mike Trapasso of Margaret Rizzuto Photography

During each one of my enjoyable dinners at Ramiro’s, all of the dishes have been about clean, fresh flavors with just a hint of spiciness. This is definitely NOT the overpowering, sear-your-tongue heat that some may have been led to expect of Latin cuisine.  So, if you are looking for something a little different and unexpected, go to Ramiro’s 954 to experience the true flavors of Latin America.

Better yet, come join chef Ramiro on Monday, May 23rd for A Culinary Tour of Latin America through a 5-course dinner and demonstration organized by Culinary Collaboration (to register click the link above or email me at patrice@culinarycollaboration.com).

The 411 on Ramiro’s 954 is coming. Til then: 954 Route 6, Mahopac. 845-621-3333, ramirorestaurant.com.

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.

When we arrived, the restaurant was about half full, there was no host, but someone came over pretty quickly after our arrival. The restaurant is VERY dark, so be prepared to squint at the menu. They play old movies on the long wall in the dining room, which is a really funky twist. The restaurant was a bit too dark for me to take pictures of the bar, but it is a beautiful dark wood bar: an authentic place to come enjoy a beer. Ashely was our waitress and explained Birdsall House is a farm-to-table restaurant with 20 beers on tap, constantly rotating. I ordered Docs Hard Cider, my cousin had the Captain Lawrence Rye Beer, and my parents split the Smuttynose Porter.

There were three choices for each course. For the first course; Butternut Squash Soup, Lentil and Chickpea Salad, or Sausage and Cheese. My cousin and I got the Chickpea and Lentil salad which came served in a radicchio leaf, with french green lentils, wheat and spelt berries, parsley, button mushrooms in a Meyer Lemon vinaigrette.

The presentation was wonderful and the flavors were fantastic! I am a huge grains fan, and love to see when restaurants use grains well. I didn’t see this on their regular menu, but recommend it be added!

My dad ordered the sausage and cheese which was house made pork and fennel sausage, Adirondack wax cheddar, porter and caraway mustard, and mesculun salad.

My only criticism was that there was only one sausage! It was cooked wonderfully, and kudos to Birdsall house on making their sausages in house! There was some sauce from both appetizers left over and when we asked for bread to dip it in, they informed us they did not have any. It would have been really nice to pair some crusty multi-grain bread with these dishes to sop up the yummy goodness left over.

For the main course the options were: goat cheese en croute, braised pork belly, and jerk spiced shrimp skewers. My cousin got the Goat Cheese En croute; goat cheese, butternut squash, portobello mushroom and spinach baked in puff pastry with mesculun salad and Dijon cream. I enjoyed the braised pork belly with portobello mushroom broth, soft-poached egg, creme fraiche, and scallions. My dad got the jerk-spiced shrimp skewers; with collard greens, curried okra and tomato, habanero hot sauce. My mom did not get the restaurant week menu, instead ordering lentil cakes with a sausage patty on top.

The lentil cakes were good, but there was not much acidity to the plate which left something to be desired in the dish. The pork belly was a bit chewy and the mushrooms too salty, but it came on a bed of Wild Hive polenta, which was fluffy but still had great texture. The soft-poached egg also gave the dish another nice level of flavor. It came in a big bowl, which was a really lovely, homey touch for me. My dad loved his shrimp, although he thought there was a bit too much heat as the shrimp were already in jerk seasoning and then they added habenero hot sauce. I

thought my cousin’s goat cheese en croute was the winner as it wasn’t anything like I expected. When I read puff pastry, I imagined a very doughy dish, where the vegetables took a back seat. Instead though, the “puff pastry” was just a thin layer of crust to cover the overflowing, flavorful butternut squash, spinach, mushrooms, and goat cheese. The dish was a real winner and a very creative vegetarian addition to the menu.

For dessert we shared the gran marnier and almond bundt cake; buttermilk ice cream, almond brittle and orange marmalade and the apple bourbon bread pudding; nutmeg whipped cream, toasted pecans. The desserts were disappointing to say the least, but I suspect most people don’t come to Birdsall for the desserts.

The apps and entrees did not disappoint the second time and I will definitely be back! I don’t know that many restaurants in Westchester making their own sausage and smoking their own meats and doing it really well. While Birdsall House does source locally, it would have been nice if some of the farms where they source their product from were listed on the menu. As my family said, Birdsall House is a great spot for getting together with friends, eating local food that’s satisfying, and feeling good about supporting a restaurant that supports local farmers. Can’t wait to go back and try the ‘Bridsall Reuben!’

The 411 on Birdsall House.

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!

The hand cut fries were ok. I enjoy softer fries, while these were more crispy. Dennis ordered the venison which came with a chestnut puree, kale, and a starch. Dennis asked for brussel sprouts instead of the starch which they happily substituted. This was only the second time for both of us eating venison, and we both really enjoyed it. It is not for the faint of heart as it has a very gamy taste, similar to liver in a lot of ways. The veggies were cooked really nicely, and the chestnut puree was delicious to dip the venison in.

The real stars of the evening were the dessert. There were three selections: apple crisp, chocolate banana bread pudding, or a cheese platter. We shared the apple crisp and chocolate banana bread pudding.

We are huge lovers of apple desserts, and this dish did not disappoint. The crumb was wonderful, and the best part was there were large chunks of apples so that you could actually taste the fruit! I am not a huge chocolate dessert person, so when I saw a chocolate bread pudding, I thought it would be overwhelmingly chocolate.

The only chocolate used in the dish, was the drizzled chocolate over the bread pudding. The actual bread pudding was moist and out of this world!

Tarry Tavern definitely is not outdated. The food was classic with a modern twist and the service was attentive (our water glasses were always filled)! I was pleasantly surprised.

The 411 on Tarry Tavern.

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.

• Photographs by Lauren Seebacher

The 411 on Niko’s Greek Taverna.

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).

The wait staff was friendly a courteous and quickly asked us for our drink orders – Pinot Grigio for Meghann, Pinot Noir for me,

Bombay Gin Gimlet for Cousin Dan

and Aidan went all out with a glass of milk!

The three adults all ordered off of the HVRW menu and we all chose the same appetizer, Melanzane Ripieni, eggplant stuffed with riccota and Parmesan and topped with tomato sauce.  

Interestingly, we all had the same thing to say about it: it’s good, but not great. I happen to be a ricotta nut – but there was just too much in it. Unfortunately, you lost a little of the eggplant taste because of it.

Aidan decided to veer off of the menu and went bananas with an order of penne with butter. Though it wasn’t the kind of dinner that would make me sing – he was awfully happy with it!

Meghann and I decided upon the same entree, Penne ala Vitella e Salvia, Penne with ground veal, sage and white wine. A few bites in and our eyes met across the table. I knew what she was thinking, and she knew what I was thinking: eeh. It was ehh. Not good, not bad. I suppose I was just disappointed that the veal wasn’t more flavorful. I wanted a big punch of sage, but I didn’t find it. That being said, the Penne was cooked nicely – al dente. The lack of a real sauce (the Penne and veal mixture seemed to have been cooked totally separately, only to meet as they were touching the plate) just let me down.

Cousin Dan went with the Salmone alla Griglia, gilled salmon with avocado, tomato, onion and rice. He was fairly pleased with his meal. But after the heavy-ish eggplant he didn’t eat all of the salmon.

When it was time for dessert we were really surprised when the waiter brought us the full dessert menu – we were not limited to the HVRW choices. We definitely took advantage of it too! Meghann order the Apple Strudel – which she enjoyed (though frankly I think Cousin Dan ate half of it, after which he said “eh, it was ok. A little heavy on the cinnamon, I like apples. Yeah, it was bangin.”)

I had the Semi Freddo filled with chopped hazelnuts and drizzled with a dark chocolate sauce. I would have enjoyed the semi freddo if it had had a bigger punch of flavor – vanilla bean perhaps, it was a little bland, though the hazelnuts did help to add flavor.

Cousin Dan let Aidan have his dessert, so Aidan chose the chocolate cake with layers upon layers of cake mousse. He declared that it was the “best chocolate cake ever”.

At one point he even turned to Meghann and said “Cake me” indicating that he’d like her to feed him a bite – he couldn’t have been happier!

So, while we weren’t blown away by the food I do have to say that the service was excellent. In the summer I’d gladly go there for some cocktails outside on the water. But, to me that’s the great thing about HVRW – if it isn’t the most mind-blowing meal you’ve every had, it was only $28, and at the very least, you get a great night out with friends!

Make sure to swing over to my blog, Food is My Porn for a few photos and stories that didn’t make the cut here!

The web site for Cena 2000 is here: Cena2000.com

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 sampled the Roasted Beet Salad-arugula, walnuts, Greek yogurt as we have come to love beets especially the golden variety.  Happily that was the type served this evening.  Although we dined on this very same salad many times over these past two weeks this was by far the best rendition.  It really had the right mix of flavors and the “smear” of yogurt just the right tang.

One of the more interesting appetizers tried was the Crispy Duck Leg-frisee, pomegranate, and apple.  They were not kidding about the crispy part, crunchy outside and a tender meat inside and it included the thigh, making it a nice portion for an appetizer.  The pomegranate seeds were the pucker needed against the saltiness of the skin.

We were thrilled to have to struggle to “decide” upon an entree as there were so many great sounding choices.  Grilled Rainbow Trout-spinach, fingerling potatoes, preserved lemon in a vinaigrette was the decision made among five fish choices.  Being nervous to order trout as it is often dry and overcooked, we found ourselves singing its praises and thrilled to enjoy the most wonderfully moist tasting whole de-boned fish.  The flavors were really brought together by the lemons and red onions, which sometimes can be overpowering to a delicate fish.  The accompaniments of fingerlings and spinach were accentuated by the lemon flavor.

Another departure from our typical selections was the Grilled Skirt Steak-caramelized onions, mushrooms and potato puree.  It was cooked to perfection, and served exactly as ordered.  It was very nicely presented with the steak sliced but not too thin and served atop the onion and potato.  A very tasty and satisfying dish.

The other fish ordered was the Wild Striped Bass-cauliflower puree, roasted mushrooms, and butternut squash.  A lovely portion of crisp fish surrounded by mushrooms and cubed roasted squash in the puree.  Delicious in texture you could taste each and every element.

All three offerings of dessert presented themselves to be very good but not the highlight of the meal as the other two courses were really special.  The Chocolate Bread Pudding-vanilla ice cream was served with a vanilla anglaise sauce had chocolate chips in it and was warm.  The Chocolate Torte-whipped cream was very “brownie-like” and not dense and rich as it would have been expected from the descriptive word ”torte”, but also served warm and enjoyed.  The Creme Brulee was crisp on the top as a good one should be but the filling was more the consistency of mayonnaise then a well made custard.  Still a very nice vanilla flavor and the black dots of the vanilla beans were evident in the dish.  The burnt sugar reminded us of marshmallows roasted.

This restaurant was a pleasant surprise and enjoyed tremendously by all.  We look forward to Wednesday’s summer jazz on the river and seeing what this terrific chef has in store for us next!

The 411 on Harper’s is coming. til then: Harper’s Opens in Dobbs Ferry.

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.

The Creamy Puglian Mozzarella, with shaved pears, and spiced walnuts was beautiful and liquidy instead of the norm of sliced and firm. It was a cross between mozzarella, ricotta and burata cheese.

The other appetizer offering was Bresaola-cured beef loin, arugula, pickled onion, and shaved grana padano.  Our friend thought it a cross between the thin slicing of prosciutto and the spiciness of cappocolla.

Two of our diners chose the Slow Cooked John Boy’s Pork Shoulder-with polenta, pickled hot peppers and onions.  The polenta was white and very creamy, almost farina like in many ways.  We have had polenta in several of our HVRW selections these past two weeks and this was by far the most delicious in texture, presentation and taste.  Now on to the pork…It was the most delectable fatty pork shoulder imaginable almost melting in your mouth.

If you are not familiar with this local farmer, let me be the one to enlighten you.  Formerly residing in Pound Ridge and farming ducks and chickens in his backyard, he decided to take on the challenge of raising piglets and bought a farm further North.

John Boy also smokes fish and is currently branching out into beef products.  He sells his products locally at farmers markets and will be available weekly at the Pound Ridge Sunday Farmers Market starting on April 10th.

Bedford Post is one of the growing number of restaurants to serve the succulent chicken and pork products he produces.  In the summer he also is the purveyor of fresh vegetables.  The chef did the pork proud with his preparation.  The peppers were a “hot” surprise but a bold and fabulous contrast to the polenta.

An unusual dish, but happy to have tried it, was the Warm Asparagus-pickled ramps, smoked mushrooms and Fontina fondue. It was surprisingly amazing in the pairing and “gooeyiness” of the warm cheese.  A smooth velvety texture that was wiped clean from the plate.

The Yogurt Panna Cotta with blood oranges and shaved pistachio nuts were a fabulous mix of just the right flavors.  The bitterness of the nuts with the sweetness of the citrus and creamy mellow texture of the panna cotta was the best dessert I had encountered in our two weeks of dining out.  This exact dessert was ordered at another restaurant later in the week and it made it ever more conclusive that this was the best of the best.  There was no comparison and we have been thinking about them for the last few days.  I hope it makes it to the regular menu.

The service although attentive and efficient was the same as we have found it to be in the past.  They are neither friendly nor smiling and sometimes seem to be bothered when asked for something and not happy to be there.  In this beautiful surrounding we thought a few things needed some attention.  Possibly noise maintenance as there is nothing present in the decor to absorb sound, and that the beautiful cloth covered chairs needed some maintenance as many were stained and not indicative of the lovely aesthetic choices that abounded.

The grounds are most beautiful and we ventured upstairs to see the grand room used for events and yoga classes.  A most fabulous space in wood trim with clean lines.  We were greeted by the yoga instructor who was the friendly informative soul we were craving. The outdoor patio was beckoning us to return on a summer day for a taste of their most delicious sorbet and gelato.  We can’t wait for spring and a return visit.  Put this one on your short list for a day in the country at a fine Inn and Restaurant.

The 411 on on the Barn at Bedford Post.

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.

The mysteriously named Crab Roasted Pepper Agnolotti, an entree, had large, delicately hand made ravioli beneath what must have been the Mark McGwire twins of Tiger prawns, two of the largest  shrimp I’ve ever seen on a restaurant plate:

The Bass Ale Braised Short Ribs had apparently been slowly steaming for as long as Ireland’s been snake free, the meat literally falling off the bones in happy cascades:

The Sweet Potato Gnocchi Bolognese were feather light, the sauce with crystal clear flavors, but the lightness of the gnocchi was defeated by the sheer size of the serving, there were a TON of gnocchi..totally satisfying!

On a minor point, I thought the dinner rolls were a bit hard and asked if Eduardo’s had any other bread. Softer, I’m old, sorry…

Graciously, the waitstaff brought out a basket of yummy toasted Challah, which was a brand NEW cultural mashup.

A bit later, for dessert, I got the Challah Bread Chocolate Pudding which seemed a little small, but maybe the basket of toast had to come from somewhere?

An Ice Cream Crepe was a delicate home run, and the Sampler was a good choice, with a great little slice of cheesecake and a cannoli.

The final touch,the last gasp of a messy table?

Nope, instead of merely dropping shots of sambucca at our table for after dessert coffee, the owner left a bottle of Sambuca AND a bottle of Gran Marnier, with unnecessary instructions to enjoy ourselves.

Winewise, he had also done us a solid by delivering a killer bottle of $60 Nozzolle Chianti when he discovered the $30 budget-conscious bottle of Montepulciano we had “wanted” had disappeared from the list earlier in the evening.

Eduardo’s?

Hey, we’re going back, because there are still a BUNCH of dishes we didn’t get to try! Who knows, maybe they’ll have an Edsel or a DeLorian in the parking lot next time!

The 411 on Eduardo’s.

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.

For the main entree my husband chose New Orleans Paella, the internationally popular Spanish dish. This consisted of spicy Chorizo sausage,chicken,mussels,clams and shrimp simmered in a tomato based broth and served over rice. He enjoyed his dinner and loved the combination of flavors that are unique to Paella.

I chose the Salmon Yucca, salmon stuffed with baby shrimp and crabmeat in a Beurre Blanc sauce served with Yucca patties and sauteed spinach. This classic French butter sauce paired nicely with the fish, which was cooked to perfection except for the overcooked, crispy bottom layer. The  crispy Yucca (also known as Cassava) patties made a nice presentation but were too greasy for me.

We were undecided about desserts,but after speaking with the waitress and learning that they have a new waffle machine I decided that I must try the Belgium Waffle which was served with vanilla Gelato,maple syrup, berries and cream. The waffle was fresh and the Gelato was rich and creamy. Gelato is Italy’s version of ice cream and because of it’s lower butterfat content it melts faster, therefore you will taste the full flavor immediately.

My husband chose the French Crepe filled with vanilla ice cream, served with a maple, chocolate raspberry puree and fresh cream.

Don’t forget that they have outdoor dining and the warm weather is right around the corner. I know how much most people love good weather, good food and good times.

The 411 on Traditions 118.

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.

My boyfriend ordered the Veal Stew Caravela, a lavish affair of tender veal, roasted shallots and Madeira wine sauce. The veal was braised to the point of falling-off-the-bone tender; the shallots roasted whole until caramelized and fringed with char. The meat, shallots and velvety and rich sauce lay between pillow mounds of creamy mashed potatoes, topped with melting pats of butter.

My mother and I ordered the Pan Roasted Half Chicken Macao, a spicy piri-piri marinated chicken, swimming in garlic sauce and accompanied by mash potatoes and orzo. The chicken was juicy and moist, particularly the breast meat. The garlic sauce was smooth, rich and perfectly piquant.

By the time we reached dessert we were absolutely and completely stuffed full of wonderful Portuguese cuisine. That did not stop us from trying the house-made Flan with berries, and the imported Chocolate Cake and Berry Tart.

The flan was my personal favorite, light as air and cooling. The creaminess of the custard was balanced perfectly by the caramel topping.

The chocolate cake was also delicious. It was sweet, dark, rich and dense; its rich and sweet chocolate icing offset by the almond paste mixed into the chocolate cake.

Finally the berry tart presented as a custard-filled sugar cookie crust, adorned with perfectly ripened sliced mango, strawberries and whole blackberries. This tart was refreshing and sweet, and a wonderful end to a lavish meal.

Caravela captures a gracious Old-World ambiance through its fresh and robust dishes, simply prepared and beautifully presented. Though restaurant week may be over, Caravela will be celebrating its 25 years of serving Portuguese and Brazilian Cuisine to the Hudson Valley all year. Stop on by and experience their hospitality and savory cuisine for yourself!

Photos by Rachel Seebacher.

The 411 on Caravela.

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.

A close second was the Steamed Mussels in cream with grilled rosemary and roasted truffle garlic. Nadine and I both had that dish and agreed that the rosemary really set it apart from what we have traditionally tasted with mussels.

Kevin opted for the Beet Salad with a little pistachio crusted goat cheese medallion. He reported that was “quite delicious!”

On to our second course: my Lamb Sliders were a hit with us all. The tasty little slider was topped with a yummy garlic aioli and served on a soft potato roll. I really liked the homemade potato chips, but think the dish could have done without the carrots on the side. They were not quite cooked enough and the vinaigrette really didn’t work for me on the whole.

Larry’s Mahi Mahi was cooked beautifully with an interesting sauté of spinach and chorizo, and topped with a citrus-curry vinaigrette. I managed to get a tiny bite from him before it disappeared!

Kevin loved his Short Ribs with a Parmesan Red Potato gratin. The meat was fork tender and combined with the potatoes was as Kevin remarked, “brilliant in its simplicity.”

Nadine opted for the pasta, a ravioli filled with a puree of goat cheese, mushroom and sweet onion. The beautifully colored raviolis were resting in a yellow pepper coulis.

Three desserts were offered on the menu, so Nadine and I both chose the Crème Caramel. It was just lovely. The custard, with an intense vanilla flavor, was resting in a delicious caramel sauce.

The Chocolate Cake was pretty straight forward and simple, but full of flavor.

The other dessert offering was a tasty Bread Pudding with a vanilla-caramel drizzle.

This little gem is worth the trek off of the typical Greenwich Ave restaurant scene. The regular menu has some great options and we all noted that the wine list and bottled beer selections were quite eclectic. Perfectly matched to their menu.

We’ll definitely be back!

The web site for Crew is here: crew280.com

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.

Our waiter arrived shortly thereafter, and drew our attention to the bottom of the Restaurant Week menu, where suggested wine pairings for the appetizers and main courses were listed.  While our server (Michael) was on his way over, my husband remarked that he was considering the oxtail over polenta as his entree.  Michael politely let us know that he had heard several other patrons remark that the oxtail was perhaps a bit salty for their tastes, and he wanted to let us know.  I was impressed by his attentiveness to our conversation as well as the care given to make sure we were satisfied with our selections.  Additionally, when we made our selections from the menu, I asked for his opinion on the offered wine pairings, and found his suggestions to be both thoughtful and accurate.  On another note regarding the wine pairings, I was impressed with the generous pours afforded with both courses.  Furthermore, the pacing of the meal was such that there was ample time to enjoy such a generous pour without having to gulp down the first glass to make way for the next.

While we made our final selections from the menu, warm rolls were brought to the table and individually served.  In my last review, I talked a little about bread and crust quality- these rolls were decidedly of the crusty-crunchy variety.  The other thing we noticed while perusing the menu was the small print at the bottom, noting that a 20% tip would automatically be added to our bill.  While not a problem for us, it’s definitely a piece of information worth having before you get there.

For my first course, I selected the potato onion soup.  The bright freshness of the onions and their greens complemented the velvety smoothness of the potato, and the overall texture was further enhanced by slices of fingerling potato nestled beneath the onion.  The soup brought out unexpected floral notes in the glass of pinot grigio I selected.

My husband selected for his first course a salad of field greens with sliced apple, goat cheese, and crisped parsnips.  The greens included were an interesting mix, offering a variety of flavors and textures.  The parsnips added a pleasant crunch, while the goat cheese afforded a light, tangy creaminess.  A light well-balanced dressing rounded out the dish.

Next came the entrees.  Being a fan of salt, my husband decided to take a chance on the oxtail over polenta and found it to be perfectly cooked and not at all too salty for his taste.  The polenta was creamy and its sweetness complemented the earthy meatiness of the oxtail, which was tender but not overly so.

I selected the berkshire pork tenderloin over risotto with spiced kumquats.  Again, I was impressed that I was asked how I wanted the pork to be cooked (I asked and got medium rare).  The pork’s exterior was well-seared and lent a smoky flavor to the entire piece.  The overall texture was excellent- smooth with just the right amount of resistance to the knife.  The kumquats were an unusual and creative addition to the dish, bringing a citrus sweetness to the dish without the acidity one might expect.  The risotto was perfectly cooked, and complemented the rest of the dish beautifully.  For this course, I selected a glass of the 2009 Belleruche Cotes du Rhone.  It enhanced the savory flavors in the dish without being overly robust, tannic, or aggressive.

Throughout the meal, our water glasses were kept full and the servers and staff were attentive without hovering or making us feel rushed.  Following our entrees but before the desserts were served, the manager stopped by our table to make sure we were content with how the meal was going before continuing his rounds, checking in with other diners.  We really got a sense that the people at Equus go out of their way to make each party feel like important guests.

With our desserts, we ordered a cappuccino (me) and a double espresso (my husband).  The cappuccino didn’t disappoint- it was frothy and sweet enough not to require the addition of further sugar.  The double espresso was a touch on the mild side but tasty and not at all bitter.

There was some brief confusion over whether or not we had received our desserts yet, but it was quickly cleared up.  My banana bread pudding arrived warm, and was firm and rich (but not overly so).  Accompanied by caramelized bananas, fresh berries, and a light vanilla crema, it was a perfect ending on a chilly evening.

My husband selected a dessert of lemon curd, sandwiched between fresh, light, crispy cookies.  It was airy and refreshing- exactly what he was looking for.

Once finished, our check was promptly brought when requested.  We were surprised to see a $5 charge added to the bill for the valet parking, as there were no obvious signs suggesting such a fee on the way in, nor any obvious lots in which one could park without having to pay for parking.  While not exorbitantly expensive, it would have been nice to have been made aware that such a charge was coming before it happened or alternatively, to have been given an option to avoid it, should we have wished to.  The parking surprise added a small unnecessary blemish to what was otherwise an excellent experience.

Overall, Equus was an exceptional experience, and I would highly recommend it, particularly for special occasions or any time you really just want to feel well-cared-for and well-fed.

The 411 on Equus.

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.

The three soup sampler included Lentil, Cream of Broccoli, and a Crab Chowder.

The soups were all a little salty for my taste. The Lentil soup missed a few lentils and was dominated by the overpowering flavor of onion.  The chowder was very good. It was flavorful with good mix of crab chunks.

For our main courses, we ordered the Asian Fusion — a sesame encrusted salmon over an arugula salad bed  — and the Chicken Scarpiello.  The Asian Fusion salmon was an interesting mix with the hot cooked salmon served over a cool salad of arugula.

The salmon was cooked well. The sesame crust was crispy and the salmon very tender and moist. I especially liked the cashews in the salad. They were a good compliment to the salmon and not something I had had before with salmon.

The Chicken Scarpiello was pretty spicy.

The hot peppers were unexpected in the dish.  If you like hot peppers then go with this dish.  They were definitely spicy hot.  It was served with potatoes and sausage.  Overall, the dish was tasty and cooked to perfection.  I would order this again, but would request, for my taste, not to include hot peppers.

The main meals were satisfying.  The atmosphere allowed for a relaxed dinner with few distractions in the restaurant.  We enjoyed the meal and a few glasses of wine as well.  We probably would have skipped the dessert, but as it was a pre-fixe and we are blogging for LoHud we pressed on.

The dessert selection was simple with basic comfort type food deserts.  We chose the Ice cream sandwich and S’mores.  When they arrived, we were quite surprised!

The ice cream sandwich was actually a generous scoop of good ice cream nestled between two very tasty homemade chocolate chip cookies.  It was served artfully with a light pastry over some whipped cream, and a small dipping of chocolate, caramel, and vanilla syrups.

The s’mores?

Well, this presented a first – s’mores in a restaurant.  I can honestly say I have never seen or ordered smores for desert in a restaurant before.   It was surprisingly well done! Such a simple dessert but nicely presented with that dipping of chocolate, vanilla and caramel sauces.

Our overall experience?  We rate Opus 465 at 4 out of 5 stars.

The 411 on Opus 465.

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.

And we had  platter of tostones topped with shrimp, shredded pork and steak.  

Pernil — a roasted pork with spices — was my main dish. It could have fed a family of four! It was spiced just right.  I love pork skin even though I know it’s terrible for you but this one you could not resist.

For dessert we had all three desserts brought to the table: coconut rice pudding, traditional flan and this incredible tres leches cake:

The ambiance is great there you really feel like your in downtown Manhattan.

As we were leaving, a live band took the state. Too bad I had to leave so soon.  The place already started livening up with people dancing by the bar and enjoying their cocktails. Speaking of cocktails — I tried a coconut mojito.Next time i’mtrying the pineapple one!

And if all that wasn’t emough we ended the night with coquito on the house.  For those who don’t now, it’s like an egg nog, made with cream of coconut and condensed milk. To all my Latin people out there — you know that’s usually a treat you get only during the holidays but, we ended our restaurant week with that!

Bottoms up!

The 411 on Don Coqui.

[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.

Our waiter arrived at the side of our table within a minute of we taking our seats, checked on our water preference and quickly returned with the requested ice water and water without.   After a quick run down of the specials for the day including the obligatory corned beef and cabbage we advised him that we were there for the restaurant week.  He pointed the choices out to us as well as the wine and beverage selections.

After making our food selections, we both checked the wine list.  We both noted that they do not have an extensive selection, perhaps two or three dozen, but what they do have covers all the bases – sparkling, rose, white, and red with enough diversity so that for what was on their menu several wines could complement each entrée.  The prices, both for by the glass and for a full bottle were reasonable.

For our entrée, we both chose the sautéed skate fish in a brown butter sauce, with my partner choosing the Gruyere cheese soufflé and I choose the spring mix of lettuce with cucumbers, tomatoes and cider vinaigrette as our appetizers.

The soufflé had a denser, more custard consistency to it then expected, but the flavor was very good and the small bits of proscutto provided just the right amount of salty pork contrast to the richness of the cheese.   The German Riesling that my partner had with her soufflé provided the acidic contrast the cheesy soufflé needed. The salad greens were fresh and the vinaigrette had just the right amount of tartness, but tomatoes at this time of the year one has to ask, why bother.

We both love skate, but skate can be a very difficult fish to cook well.  First it is delicate and easily falls apart if not handled carefully. Being so delicate and thin, it is also very easy to over cook.  Two Spear Street did it right.  The plates arrived with the skate done to a medium brown, fully intact displaying the ridges so characteristic of this fish.  The sauté was done perfectly, a crisp surface with an interior texture that was silky and subtly sweet.  To often fish is served swimming in a sauce, not so with our dinner. The sauce was drizzled on, just enough to let you know it was there, but not so much that it distracted from the entrée. The light sprinkling of very finely chopped parsley gave necessary color and contrast to the plate.  We both had a glass of the Bogle Pinot Noir to go with our main course, other wines could have worked, but we like reds with our fish and really appreciated that the wine list included this simple nice light red.

Garlic mashed potatoes and baby carrots came with the main course.  I really like mashed potatoes and it is always a treat when they are not whipped, but retain enough texture to remind you, these did not come out of the box. The subtle roasted garlic just added to the perfectly sized portion.  The carrots were simply cooked and were done well.

Coffee arrived, with a nice surprise.   Biscotti, a good Italian style meant to be dunked – mine a chocolate walnut was very much appreciated.

We diverged with dessert.  I chose the angel food parfait, layers of angel food cake layered with strawberries and whipped cream.  My partner selected  the Nutella filled crepes with vanilla ice cream and zabaglione sauce.  She had the better choice – she loved the crepes, thought the zabaglione was superb, to the point that the ice cream while nice was superfluous.   For me, the angel food cake was dry, the strawberries okay; I was grateful for the whipped cream.  I should have stopped with the biscotti.

Overall, this was a very enjoyable evening.  The location, Nyack’s waterfront offers a fabulous view and the parking is a breeze.  The service was pleasant, attentive without being intrusive and all three – the hostess, our waiter and our server all were warm and had senses of humor.  The fish was done perfectly, complemented by nicely done sides.  The appetizers were fine and we were 1 for 2 on dessert.

We are looking forward to returning, and soon.

The 411 on Two Spear Street.