Julia Sexton's Upcoming Dining Event Picks for Westchester County

Comb Vodka Dinner at Iron Horse Grill

September 26, 6:30pm
$85 per person, all inclusive
Great minds think alike. Here’s Port Chester’s notable, new Comb Vodka pairing up with Chef Philip McGrath of Iron Horse Grill. Expect Comb’s wares—all distilled from honey—to be spun into stunning cocktails and paired with a delicious menu by this Hudson Valley culinary star.

First Course:
Sauteed Shiitake slider, Tahini drizzle
Rhode Island lobster roll, Tarragon-Champagne emulsion
Paired with: Honeycomb sparkling engineer

Second Course:
Seared Montauk striped bass with hibiscus, saffron risotto, burst teardrop tomatoes
Paired with: the I-95 Negroni

Third Course:
Honey-glazed breast of Crescent Farms duck, braised rainbow chard, roast turban squash, spiced pecans
Paired with: the Bee’s Knees

Fourth Course:
“The Land of Milk and Honey”: honey-buttermilk panna cotta, agave tuille
Paired with: Blossom brandy (Coffee, tea and infusions, chocolate truffles)

Killer Cowboy Ribeye Deal at Restaurant X and Bully Boy Bar!

Every night through September 30th
$80, not including tax and gratuity
For reservations, please call (845) 268-6555.
Do not miss this one, folks – it’s the perfect reward for parents who made it through August without killing their children. According to the restaurant: “The kids are back in school AND there’s a fabulous dinner deal at Restaurant X. Cowboy ribeye three course dinner for two—$80. Due to insatiable and unmet demand, this great dinner will be extended for the month of September! Come celebrate the kids returning to school—make it a ‘Parent's Date Night’ or make it a happy family dinner before those first report cards.

Dinner for two, served in three courses:

Two classic Caesar salads
Grilled cowboy ribeye for two: 40 oz of aged beef with a cayenne & brown-sugar crust (this is the steak that slayed Bobby Flay), with creamed spinach, potato gratin, sauce Bearnaise
Two classic crème brûlée
Two glasses of wine especially selected from our cellar for pairing with this fabulous dinner.”



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