5 Inspiring Things We’re Eating in May
Our dining editors’ monthly roundup of what to eat in Westchester.
Photo Courtesy of Revenge BBQ
Ice Cream Sandwich at Revenge BBQ
48 Main St, Irvington; 914.674.4848
Jacques Torres chocolate chip cookies, meet The Blue Pig Oreo ice cream. It’s such a genius move that we can’t believe someone else wasn’t already doing it. Owner Jacob Styburski bakes the cookies fresh for these sandwiches, ensuring that the Texas-style ’cue isn’t the only thing we’ll be lining up for at Revenge this summer.
Arepas at Aqui Es Santa Fe
32 Broad St, Port Chester; 914.305.1060
You’ll have to stop by for lunch to score some of these tender, Colombian corn cakes filled with stewed shredded beef and sofrito or crisp marinated vegetables. The $15 plate includes arepas, one side, and a soft drink, but it’s worth plunking down the extra cash for some sangria in variations like rosé-pomegranate, mango-pineapple, or guava-strawberry.
Iced Coffee-Lemonade at First Village Coffee
123 Main St, Ossining; 914.236.3765
Yes, you read that right. Crazy as it sounds, this new summer drink from First Village Coffee is, well, pretty good. Turns out, coffee geeks have known about this not-too-sweet, refreshing AF drink for years — now we’re happy we do too.
Photo courtesy of Único
Duck Agnolotti at Único
10 N Central Ave, Hartsdale; 914.607.3363
At $27, this housemade pasta from Chef Brian Sernatinger’s just-opened restaurant is a splurge that’s worth every penny. The agnolotti are stuffed with a smooth duck-confit-and-ricotta filling; bathed in a silky sauce of duck stock, Marsala wine, cream, and herbs; and topped with seared shiitake mushrooms. The result: A dish that’s deeply savory and decadent.
Photo courtesy of the Tannery
Blake the Butcher Burger at Tannery
7 Purdy St, Harrison; 914.315.6794
It seems appropriate that a 90-year-old tavern — albeit with a new owner, menu, and name — should have a great burger on the menu. But don’t let the building’s long history fool you, this burger has some modern tricks up its sleeve. Chief among them: a smear of shallot-sriracha sauce that gives this butcher-sourced burger an addictive sweet, tangy, spicy kick.