9 Dishes We Really Loved in 2017
Plus, one cocktail we were really into.
Photo by Doug Schneider
Berkshire Pork Chop
The Whitlock, Katonah
At this new neighborhood spot, Chef Matt Safarowic really excels at turning out perfectly cooked, juicy, cuts of meat. This pork chop with chopped vinegar peppers was easily among the most perfectly cooked (and properly seasoned) we’ve had, with just the right amount of bracing acidity.
The Neapolitan-style pies at Burrata are arguably the county’s best (we certainly think they are), but every so often we come here just to eat the past. In particular, we go for these buffalo-milk-ricotta cappelletti glistening with butter and topped with crunchy ‘nduja breadcrumbs.
Courtesy of Pizzeria La Rosa
Pizzeria La Rosa, New Rochelle
Probably the most unassuming dish on this list, we went to Pizzeria La Rosa expecting just another arugula salad (they really are everywhere right now). Instead, we found a sophisticated mix of peppery greens, plump golden raisins, creamy chickpeas, crunchy pickled fennel, and tangy lemon-confit vinaigrette. The white pie with jammy caramelized onions ain’t half bad either.
Chef Mike cures this beautiful bacon slab for Cooked and Co's burger. There's also house-made pickles plus lardo spread on the bun before toasting. Could be a winner for the Feb Best Burgers By Town issue. @cookedandco @Westchestermagazine @herb7229 #burger #Scarsdale #pickles #bacon #instafood #instapic #foodphotography #foodie #food #yum #hamburger #carnivore #bun #914
Cooked & Co., Scarsdale
We ate more than 30 burgers (and that’s not including the rest of our burger squad) for February’s Best Burgers by Town cover story. One of the favorites was this next-level bacon cheeseburger, topped with house-cured bacon, stacked with thick-cut bread-and-butter pickles, and served on a smoked-lardo-slathered bun (I mean, c’mon). Even the house-made barbecue chips were excellent.
Sorry, but it’s not backlash from Sex and the City’s popularization of this pink cocktail that made it fall out of fashion. For too long, the Cosmo has suffered from overly sweet, artificial ingredients that brought the drink down. At Boro6, the blushing pink cocktail strikes the perfect balance of sweet and tart, with no fake flavorings in site.
Courtesy of RiverMarket Bar & Kitchen
Mangalista by Møsefund Charcuterie Plate
RiverMarket Bar & Kitchen, Tarrytown
Originally bred for Hapsburg royalty, these Hungarian pigs are now raised in America and produce what’s been called “the Kobe beef of pork.” Any way you slice it, this assortment of culatello, ‘nduja, lonza, and sopressata is some of the most decadent, rich, funky, flavorful (and, surprisingly healthful) pork around.
@liniziony consistently makes some of my favorite desserts. They're one of the places I may hit up for Hudson Valley Restaurant Week, which started yesterday. Discover 6 other spots by clicking on the link in my profile. #hvrw @valleytable #westchester #hudsonvalley #restaurantweek #dessert #cake #latergram @westchestermagazine @hudsonvalleymag
Unfortunately, it looks like this little nutty cake, served with macerated fruit, was just a one-time special. Still, we’d like to make a case for its comeback. Heather Fratangelo is one of the county’s most talented pastry chefs, and this seemingly simple cake was tender, moist, and gently sweet, with just enough nuttiness to make us (almost) believe it could be healthy.
Courtesy of Revenge BBQ
Revenge BBQ, Irvington
We were hoping Revenge would be a winner, and we’re happy to report that it’s even better than we expected. The slow-smoked brisket and Flinstones-sized beef ribs are meltingly tender under a bark of coarsely cracked pepper. And don’t even get us started on the sausage: Both the snappy, jalapeño-cheddar links imported from Kreuz Market in Texas and the gouda-filled Hanzo, made specifically for Revenge by Campbell Meats in Dobbs Ferry, are excellent.
Courtesy of Journeyman Bakery
Pain de Mie Loaf
Supermarket white bread has been ruined for us every since we tasted one of Michael Sellers perfect Pullman loaves with a tender-yet-structured crumb and just the tiniest hint of sweetness. It’s only available online or at area farmers’ markets, but totally worth it.
Village Beer Garden, Port Chester
For something that’s so simple, it’s surprisingly hard to find a good onion ring. But at Village Beer Garden, the ethereally crisp rings are light with just enough batter to provide crunch without overwhelming the tender onions.